Agar - Wikipedia
Agar (/ ˈeɪɡɑːr / or / ˈɑːɡər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" (Gracilaria) and "tengusa" (Gelidiaceae). [1][2] As found in nature, agar is a mixture of two components, the linear polysaccharide agarose and a heterogeneous...
Agar and Its Use in Chemistry and Science - Science Buddies
Agar is a phycocolloid extracted from a group of red-purple marine algae (Class Rhodophyceae) including Gelidium, Pterocladia and Gracilaria. Gelidium is the preferred source for agars. Impurities, debris, minerals and pigment are reduced to specified levels during manufacture.
Chemical structure and physico-chemical properties of agar
Although physico-chemical methods have evolved, particularly molecular-weight determinations, X-ray diffraction data and molecular modelling of agar, correlations between chemical and functional properties of agar and agarose and their gelation mechanisms remain to be studied. Download to read the full chapter text.
Agar | Description, Uses, & Properties | Britannica
2024年9月19日 · Best known as a solidifying component of bacteriological culture media, it is also used in canning meat, fish, and poultry; in cosmetics, medicines, and dentistry; as a clarifying agent in brewing and wine making; as a thickening agent in ice cream, pastries, desserts, and salad dressings; and as a wire-drawing lubricant.
Agar - an overview | ScienceDirect Topics
Agar is a complex polysaccharide present in the cellular wall of red algae, namely, agarophytes, including species belonging to the genera Gelidium and Gracilaria. Commercial agar is mainly extracted from species of Gelidium, Gracilaria, Acantkopeltis, Ceramium, and Pterocladia.
Agars: Properties and Applications - Wiley Online Library
2021年5月17日 · This comprehensive review describes the history of agar and uses of its seaweed worldwide, the production and origination of agar, industrial, biological uses as well as uses of agar in food industry.
Although physico-chemical methods have evolved, particularly molecular-weight determinations, X-ray diffraction data and molecular modelling of agar, correlations between chemical and functional properties of agar and agarose and their gelation mechanisms remain to be studied.
Agar - ScienceDirect
2021年1月1日 · Agars are water-soluble sulfated galactans naturally occurring in various red seaweeds (Rhodophyceae). They can be found in the plant cell walls where they promote their flexibility and mobility for an easy adaptation to different marine environments (Matsuhashi, 1990). Agar has a long tradition in food applications.
Agar - SpringerLink
2020年1月21日 · A review of the chemistry of agar and how it relates to its rheological properties explain how agar differs from other polymers. The applications of agar in several products are also explored to give an understanding of the commercial value and the versatility of agar.
Agar-agar extraction, structural properties and applications: A …
Agar is a Japanese agarophyte seaweed that was first brought to the Far East and then to the rest of the world. It is a gel-forming polysaccharide that produces D-galactose when hydrolyzed with acid. The chemical structure of agar is comprised by its …
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