Journal of Biotechnology & Biomaterials
Open Access

Abstract

Lambda-carrageenan is a sulphated galactan isolated from red seaweed and have been widely used in food and health industries. Heating in a sealed vessel ?microwave bomb? in a microwave oven was applied (for heated samples) to generate different molar masses. Heated and unheated Lambda-carrageenan samples were used for conformational study. Range of techniques (Capillary viscometry; Analytical ultracentrifuge based on sedimentation velocity and SEC-MALLS) were applied to determine intrinsic viscosity [?]; sedimentation coefficient [s0 20,W] and weight average molecular weight [MW] parameters. These hydrodynamic parameters combined together to estimate conformation of Lambda-carrageenan using Wales-van Holde ratio; Mark-Houwink-Kuhn-Sakurada (MHKS) power law relationship linking both ([?] and s0 20,W ) with Mw and conformation zone methods. Both the MHKS power law exponent (a = 0.6�0.2) and (b = 0.4�0.1) are consistent with a semi-flexible conformational structure, which is confirmed obtained from Wale- van Holde ratio (R=0.55). A semi-flexible conformation was further supported by the application of sedimentation conformational zoning (semi-flexible Zone C).

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