1. IntroductionAgars, the sulfated

1. Introduction
Agars, the sulfated galactans are the most abundant structural
polysaccharide of red algal cell walls and are generally considered
as the mixture of agarose and agaropectin, and accounts for ca. 50%
of algal dry weight (Yoon & Park, 1984). These sulfated galactans
constitute a large family of hydrocolloids composed of linear chains
of galactose (Gal) with alternating-1,3 and-1,4 linkages and differ in degree and position of sulfate esterification. The agar quality
in terms of gel strength is solely attributed to the 3–6, AG content
while the sulfate moiety and the contaminating floridean starch
(storage sugars of red algae) undermine the quality of agar. In addition, presence of acidic groups such as sulfonic, pyruvic and uronic
acid in agar deteriorate its gel strength by blocking the formation
of double helices between the molecules. The proportion and distribution of the aforementioned substituents in the skeletal chain
of the galantans modify the physico-chemical properties of the
agar (Lahaye & Rochas, 1991; Yaphe & Duckworth, 1972). Among
the others, viscosity and gelling capacity are the key features that
confer diverse industrial applications for these hydrocolloids as
stabilizers, thickeners and gelling agents (Usov, 1992).
The Gal-6-sulfurylases found in agarophytes and the analogous
sulfohydrolase activities extracted from carrageenophytes represent a novel class of enzymes owing to the chemical reaction

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1. PendahuluanAgars, sulfated galactans adalah struktural terbanyakpolisakarida dinding sel alga merah dan umumnya dianggapsebagai campuran agarose dan agaropectin, dan menyumbang sekitar 50%terlalu kering berat (Yoon & Park, 1984). Galactans ini sulfatedmerupakan sebuah keluarga besar hydrocolloids yang terdiri dari rantai linierdari galaktosa (Gal) dengan bolak - 1,3 dan - 1,4 hubungan dan berbeda dalam tingkat dan posisi esterifikasi sulfat. Agar kualitasdalam hal gel kekuatan semata-mata dikaitkan dengan 3 – 6, AG kontensementara yang tidak sulfat dan mencemari floridean Pati(penyimpanan gula alga merah) merusak kualitas agar-agar. Selain itu, kehadiran asam kumpulan seperti sulfonic, piruvat dan uronicasam dalam agar-agar memburuk kekuatannya gel dengan menghalangi pembentukandari double helices antara molekul. Proporsi dan distribusi substituen tersebut dalam rangka rantaidari galantans mengubah sifat fisiko-kimiaagar-agar (Lahaye & Rochas, 1991; Yaphe & Duckworth, 1972). Antarayang lain, viskositas dan kapasitas gelling adalah kunci fitur yangmemberikan beragam aplikasi industri untuk hydrocolloids ini sebagaistabilisator, thickeners dan bahan pengental (Usov, 1992).Gal-6-sulfurylases ditemukan di agarophytes dan analogsulfohydrolase kegiatan diekstrak dari carrageenophytes mewakili kelas novel enzim karena reaksi kimia