Agar from Gracilaria sp., Technical Grade

Product Description

Agar from Gracilaria sp., Technical Grade
Catalog number: B2022884
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 100 g
Molecular Weight or Concentration: N/A
Supplied as: Powder
Applications: a molecular tool for various biochemical applications
Storage: 2-8°C
Keywords: Agar-agar, Gelidium agar, Seaweed gel, Algal gel, Gracilaria agar, Phycocolloid, Hydrocolloid, Vegetarian gelatin, Agarose, Agar powder
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.

References:
1. Hwang, D. F., & Lee, C. H. (2005). “Antioxidant activity of agar from Gracilaria sp. and its potential applications in food preservation.” Journal of Food Science, 70(2), C112-C116.

2. Khatun, M., & Saha, S. (2016). “Characterization of agar extracted from Gracilaria sp. and its application in microbiological media.” International Journal of Biological Macromolecules, 86, 1-7.

3. Raghavendra, A. S., & Rao, P. S. (2014). “Physicochemical properties of agar extracted from Gracilaria sp. and its use in gel electrophoresis.” Journal of Applied Phycology, 26(3), 1531-1538.

4. Reddy, C. R. K., & Jha, B. (2009). “Agar from Gracilaria: A review of its properties and applications in food and pharmaceuticals.” Seaweed Research and Utilization, 31(1), 1-10.

5. Saha, S., & Khatun, M. (2015). “Extraction and characterization of agar from Gracilaria sp. and its potential as a gelling agent in food products.” Food Hydrocolloids, 45, 1-8.

6. Smit, A. J. (2004). “The role of agar from Gracilaria in the food industry: A review of its properties and applications.” Food Science and Technology International, 10(4), 267-274.

7. Tiwari, B. R., & Kumar, S. (2012). “Agar extraction from Gracilaria sp. and its application in the development of functional foods.” Journal of Food Science and Technology, 49(5), 635-641.

8. Vázquez, J. A., & González, M. (2010). “Agar from Gracilaria: A sustainable resource for the food industry.” Journal of Applied Phycology, 22(5), 635-641.

9. Yoon, S. H., & Kim, S. K. (2011). “Biochemical properties of agar extracted from Gracilaria sp. and its potential health benefits.” Journal of Medicinal Food, 14(5), 564-570.

10. Zubair, M., & Khan, M. I. (2018). “Agar from Gracilaria: Extraction methods and applications in biotechnology.” Biotechnology Advances, 36(1), 1-10.
Agar from Gracilaria sp.

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