Table 2.

¹³C-NMR chemical shift assignments (ppm) of commercial carrageenans.

Sample	Residue	Unit	Chemical shifts (ppm)
			C1	C2	C3	C4	C5	C6
Fur	κ−carrageenan	G4S DA	102.5 95.0	69.5 69.8	78.5 79.2	74.0 78.3	74.8 76.8	61.3 69.5
	β−carrageenan	G DA	102.6 94.5	69.7 70.1	80.3 79.3	66.4 78.3	75.4 76.8	61.3 69.7
	ω−carrageenan	G6S DA	102.6 94.6	69.4 70.1	80.2 79.3	66.2 78.5	72.9 76.8	67.2 69.4
KC	κ−carrageenan	G4S DA	102.5 95.0	69.5 69.8	78.7 79.2	74.0 78.3	74.8 76.8	61.3 69.5
	sucrose	α−D-glucopyranose β-D-fructopyranose	92.9 62.2	71.9 104.5	73.4 77.3	70.0 74.8	73.2 82.2	61.0 63.2
KC/LC	κ−carrageenan	G4S DA	102.5 95.3	69.6 69.9	78.9 79.2	74.1 78.3	74.8 76.8	61.3 69.5
	ι−carrageenan	G4S DA2S	102.2 92.1	69.3 75.0	76.8 77.8	72.1 78.3	74.8 77.0	61.3 69.8
IC	ι−carrageenan	G4S DA2S	102.2 92.1	69.3 75.0	76.8 77.8	72.1 78.3	74.8 77.0	61.3 69.8
	starch	amylopectin	100.2	72.2	73.5	79.2	71.8	61.1