Fluorimetric assay of polyanions in complex fluids: carrageenan stabilisers in dairy products and heparin in hog mucosa extracts

Abstract

The spectrofluorimetric assay of several polyanions, particularly κ-carrageenan and heparin, is discussed. The presence of lipid and protein significantly affects the assay and techniques are described to overcome these interactions. These methods are then extended to complex real systems, in particular to carrageenan-stabilised milk products and heparin-containing hog mucosa extracts. The significance of the findings in terms of a general assay for biological fluids is discussed, as well as a consideration of the standards and conditions required for complete characterisation.