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Review
. 2022 May 29;20(6):364.
doi: 10.3390/md20060364.

Structures, Properties and Applications of Alginates

Affiliations
Review

Structures, Properties and Applications of Alginates

Roya Abka-Khajouei et al. Mar Drugs. .

Abstract

Alginate is a hydrocolloid from algae, specifically brown algae, which is a group that includes many of the seaweeds, like kelps and an extracellular polymer of some bacteria. Sodium alginate is one of the best-known members of the hydrogel group. The hydrogel is a water-swollen and cross-linked polymeric network produced by the simple reaction of one or more monomers. It has a linear (unbranched) structure based on d-mannuronic and l-guluronic acids. The placement of these monomers depending on the source of its production is alternating, sequential and random. The same arrangement of monomers can affect the physical and chemical properties of this polysaccharide. This polyuronide has a wide range of applications in various industries including the food industry, medicine, tissue engineering, wastewater treatment, the pharmaceutical industry and fuel. It is generally recognized as safe when used in accordance with good manufacturing or feeding practice. This review discusses its application in addition to its structural, physical, and chemical properties.

Keywords: alginate; hydrocolloids; polysaccharide; seaweeds.

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Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

Figure 1
Figure 1
Different parts of a blade of Saccharina japonica.
Figure 2
Figure 2
Production process and applications of alginates.
Figure 3
Figure 3
Chemical structure of alginate.
Figure 4
Figure 4
Possible sequences of l-guluronic (G) and d-mannuronic (M) acids in alginate. Signal B2 (4.70–4.75 ppm), B1 (4.74–4.78 ppm) and signal at 4.42–4.44 ppm refer to the H-5 of the central G in MGM, GGM or MGG triads, respectively. The H-1 of M neighboring M (signal B4) and G (signal B3), respectively, are presented at 4.66–4.68 (MM) and 4.68–4.70 (MG) ppm.
Figure 5
Figure 5
Effect of calcium on the MG, MM and GG alginate Units.

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