22. Gelose
Agar or agar-agar is a gelatinous substance
derived from a polysaccharide in red algae, where it
accumulates in the cell walls of agarophyte and serve
as the primary structural support for the algae's cell
walls.
Agar is a mixture of two components: the linear
polysaccharide agarose, and a heterogeneous
mixture of smaller molecules called agaropectin.
agarose 戡戡
25. Preparation
Cultivation
Read-algae cultivated by placing bamboos
spread in the ocean are removed
collection
Filtration Striping
Washing
To remove
Sun drying mucilagenous
Treatment
discoloration
with digestor
28. Pectin
Pectin is a polysaccharide that acts as a cementing material in
the cell walls of all plant tissues.
The white portion of the rind of lemons and oranges contains
approximately 30% pectin.
Pectin is the methylated ester of polygalacturonic acid, which
consists of chains of 300 to 1000 galacturonic acid units joined
with 1留4 linkages.
The Degree of Esterification (DE) affects the gelling properties
of pectin.
戡扁
29. The structure shown here has three methyl ester forms
(-COOCH3) for every two carboxyl groups (-COOH).
It has a 60% degree of esterification, normally called a
DE-60 pectin.
Pectin is an important ingredient of fruit preserves,
jellies, and jams.
Citrus limon, C. aurantium (Rutaceae) and Malus
sylvestris (Rosaceae) are the most common sources.
戡扎
30. Use
As an intestinal demulcent to prevent and control
diarrhoea.
As an emulsifying agent.
In the form of pastes exerts a bacteriostatic activity.
It used accompany with gelatin as encapsulating
agent to afford sustained-release characteristics in
various formulations.
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