Structures, Properties and Applications of Alginates.


Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
29 May 2022
Historique:
received: 30 04 2022
revised: 21 05 2022
accepted: 26 05 2022
entrez: 23 6 2022
pubmed: 24 6 2022
medline: 28 6 2022
Statut: epublish

Résumé

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.

Identifiants

pubmed: 35736167
pii: md20060364
doi: 10.3390/md20060364
pmc: PMC9225620
pii:
doi:

Substances chimiques

Alginates 0
Hexuronic Acids 0
Hydrogels 0
Polymers 0
Polysaccharides 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

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Auteurs

Roya Abka-Khajouei (R)

Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84154, Iran.
Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France.

Latifa Tounsi (L)

Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France.
Laboratoire de Génie Enzymatique et Microbiologie, Équipe de Biotechnologie des Algues, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.

Nasim Shahabi (N)

Department of Food Hygiene and Quality, College of Veterinary Medicine, Shahrekord 88186, Chahar Mahal Bakhtiari, Iran.

Anil Kumar Patel (AK)

Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan.

Slim Abdelkafi (S)

Laboratoire de Génie Enzymatique et Microbiologie, Équipe de Biotechnologie des Algues, Département Génie Biologique, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax 3038, Tunisia.

Philippe Michaud (P)

Institut Pascal, Université Clermont Auvergne, CNRS, Clermont Auvergne INP, F-63000 Clermont-Ferrand, France.

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Classifications MeSH