Article citationsMore>>

WHO, “Evaluation of Certain Food Additives and Contaminants,” Sixty-Eighth Report of the Joint FAO/WHO Expert Committee on Food Additives, WHO Technical Report Series 947, 2007, pp. 32-33.

has been cited by the following article:

• TITLE: Structural Studies on ι-Carrageenan Derived Oligosaccharides and Its Application

  AUTHORS: Annabelle V. Briones, Toshinori Sato

  KEYWORDS: Carrageenan; Oligosaccharides; Protein Delivery; Hydrolysis

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.4 No.1, January 13, 2014

  ABSTRACT: Mild hydrochloric acid hydrolysis of i-carrageenan from Eucheuma spinosum yielded two oligosaccharides of sulfated tetrasaccharide structure. These were characterized by Fourier Transform Infrared Spectroscopy (FT-IR), Nuclear Magnetic Resonance (NMR) and Electrospray Ionization Mass Spectrometry (ESIMS). Both oligosaccharides have structure of b-D-galactopyranose(Galp)4S-(1→4)-α-D-AnGalp2S-(1→3)-b-D-galactopyranose Galp)4S-(1→4)-α-D-AnGalp2S-(1→3). Application of the resulting oligosaccharides on protein delivery system in terms of encapsulation efficiency was performed.