Agaroses and Neoagaroses
Agarose is a common food additive that is used as a thickening, stabilizing and gelling agent. It can also be used as reference standards in assays for analytical and quality control purposes. These products also have applications in research for studying carbohydrate chemistry and glycobiology. Whilst agaroses are based on (1,3)-β-D-galactopyranosyl-(1,4)-3,6-anhydro-α-L-galactopyranose repeats, neoagaroses are based on repeating units of 3,6-anhydro-α-L-galactopyranosyl-(1,3)-β-D-galactopyranose. Agaroses and neoagaroses have antioxidant, anti-inflammatory and probiotic properties.