Agarose – a natural polysaccharide that biological laboratories cannot do without
2025/12/30 Viewers:
Agarose, an organic compound derived from nature, plays a pivotal role in biochemistry, molecular biology, and the food industry with its unique physicochemical properties and wide range of applications. This article will introduce in detail the basic information, computational chemical data, gel properties, and uses of agarose, especially its application in electrophoresis technology, in order to provide readers with a comprehensive and in-depth understanding.
1. Basic information
Agarose, abbreviated as AG, is a neutral component of agar without charge, also translated as agar or agarose. Its chemical formula is C24H38O19, its molecular weight is 630.5471, its CAS accession number is 9012-36-6, and its EINECS accession number is 232-731-8. Agarose is a white or yellow bead-like gel particle or powder with a basic structure consisting of long chains alternating between 1,3-linked β-D-galactose and 1,4-linked 3,6-endoether-L-galactose. This linear polymer structure gives agarose its unique gel properties.
Agarose is mainly derived from the polysaccharides of red algae, of which about 70% is agarose and 30% BCAROSE. BCAROSE, on the other hand, splits from the β-1,3 bond. The substance extracted from seaweed with hot water contains about 40% agar, and commercially available agar (commonly known as watercress) is often in the form of flakes or loose ropes, and is usually used as edible gelatin, drug packaging agent, or bacterial culture medium. Pure agarose plays an important role in biochemistry laboratories, as a semi-solid support in electrophoresis, chromatography and other techniques, and is used for the separation and analysis of biological macromolecules or small molecule substances.
As a unique food, agar has a long history in our country. It is extracted and separated from large marine algae cauliflower, seaweed, Jiangli, etc., and is widely used in food and biochemical industries. The jelly, ice cream, pastries, gummies, cans, and eight treasure porridge we often eat contain agar. Shandong, Fujian, Guangdong, Hainan and other places in our country have superior marine resources and climatic conditions, suitable for the growth of large marine algae, and are the main areas for the production of agar, and the products are exported to all over the world.
Agar is composed of agarose and agar pectin. Agar pectin is a heterogeneous mixture composed of many smaller molecules, similar in structure to agarose, but with sulfate and carboxyl components, poor gelling ability. Therefore, in the preparation of agarose, agar pectin needs to be removed as much as possible to improve the gel performance of agarose.
2. Computational chemical data
Computational chemical data of agarose provide a theoretical basis for its properties and applications. Here are some key computational chemistry data:
Reference value (XlogP) for hydrophobic parameter calculation: None
Number of hydrogen bond donors: 0
Number of hydrogen bond acceptors: 1
Number of rotatable chemical bonds: 6
Number of tautomers: 7
1. Basic information
Agarose, abbreviated as AG, is a neutral component of agar without charge, also translated as agar or agarose. Its chemical formula is C24H38O19, its molecular weight is 630.5471, its CAS accession number is 9012-36-6, and its EINECS accession number is 232-731-8. Agarose is a white or yellow bead-like gel particle or powder with a basic structure consisting of long chains alternating between 1,3-linked β-D-galactose and 1,4-linked 3,6-endoether-L-galactose. This linear polymer structure gives agarose its unique gel properties.
Agarose is mainly derived from the polysaccharides of red algae, of which about 70% is agarose and 30% BCAROSE. BCAROSE, on the other hand, splits from the β-1,3 bond. The substance extracted from seaweed with hot water contains about 40% agar, and commercially available agar (commonly known as watercress) is often in the form of flakes or loose ropes, and is usually used as edible gelatin, drug packaging agent, or bacterial culture medium. Pure agarose plays an important role in biochemistry laboratories, as a semi-solid support in electrophoresis, chromatography and other techniques, and is used for the separation and analysis of biological macromolecules or small molecule substances.
As a unique food, agar has a long history in our country. It is extracted and separated from large marine algae cauliflower, seaweed, Jiangli, etc., and is widely used in food and biochemical industries. The jelly, ice cream, pastries, gummies, cans, and eight treasure porridge we often eat contain agar. Shandong, Fujian, Guangdong, Hainan and other places in our country have superior marine resources and climatic conditions, suitable for the growth of large marine algae, and are the main areas for the production of agar, and the products are exported to all over the world.
Agar is composed of agarose and agar pectin. Agar pectin is a heterogeneous mixture composed of many smaller molecules, similar in structure to agarose, but with sulfate and carboxyl components, poor gelling ability. Therefore, in the preparation of agarose, agar pectin needs to be removed as much as possible to improve the gel performance of agarose.
2. Computational chemical data
Computational chemical data of agarose provide a theoretical basis for its properties and applications. Here are some key computational chemistry data:
Reference value (XlogP) for hydrophobic parameter calculation: None
Number of hydrogen bond donors: 0
Number of hydrogen bond acceptors: 1
Number of rotatable chemical bonds: 6
Number of tautomers: 7
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