Abstract
Four saturated (C12:0–C18:0) and one unsaturated fatty acid (C18:1) were allowed to react with agar and the resulting agar-fatty acid inclusion complexes were investigated. The bound fatty acids present in agar-fatty acid complexes were isolated and estimated by HPLC using UV–vis detector. Subsequently, confirmatory analysis of these fatty acids were done using TOF LC–MS technique. It was observed that the presence of fatty acids in the agar-fatty acid complexes affected the physical (e.g. gel strength, viscosity, swelling behaviour, syneresis and surface tension) and rheological behaviour (e.g. dynamic viscosity and viscoelasticity) of agar sol and gel.
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Prasad, K., Trivedi, K., Meena, R. et al. Physical Modification of Agar: Formation of Agar-fatty Acid Complexes. Polym J 37, 826–832 (2005). https://doi.org/10.1295/polymj.37.826
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DOI: https://doi.org/10.1295/polymj.37.826