a·gar·o·pec·tin

(ag'ă-rō-pek'tin),

A polysaccharide found in agar preparations consisting of d-galactose and 3,6-anhydro-l-galactose linked β1,3 glycosidically. Some of the galactosyl units are sulfated.

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agar

References in periodicals archive

Agar is a naturally occurring heterogeneous colloidal polysaccharide complex of agarose and agaropectin having alternating [alpha]-(1 [right arrow] 3) and [beta]-(1 [right arrow] 4) linkages.

Entrapment of [alpha]-amylase in agar beads for biocatalysis of macromolecular substrate

Agar consists of a mixture of agarose and agaropectin. Vanilin is the major component of natural vanilla, which is one of the most widely used and important flavouring substances worldwide.

Encapsulation of vanilin in agar beds for controlled release

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