Structural and conformational investigation of carrageenans

Abstract
A detailed assignment of the 13C chemical shifts of κ‐ and ι‐carrageenans in their Na+ and K+ forms in D2O and dimethylsulfoxide is given. Evidence of the conformational transition induced by temperature variation in the absence of any gel formation on κ‐carrageenans is also presented. This evidence is based on 13C‐nmr and optical rotation experiments.

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