Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53542#.VMiBASzQrzE Author(s) Masakuni Tako 1,2 Affiliation(s) 1 Department of Subtropical Bioscience and Biotechnology, University of the Ryukyus, Nishihara, Okinawa, Japan . 2 Present Address: Health and Longevity Research Laboratory, Integrated Innovation Research Center, University of the Ryukyus, Nishihara, Okinawa, Japan . ABSTRACT For several decades attention has been directed to natural polysaccharide gels and synthesized polymer gels. The structure-function relationships at molecular level in water of polysaccharides, κ -carrageenan, ι -carrageenan, agarose (agar), and gellan family of polysaccharides (gellan, welan, rhamsan, S-657, deacetylated rhamsan and native gellan gum), which are industrially useful polysaccharides extracted from family of red seaweeds and bacteria, in principle are discussed on the view point of rheological...
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