6533b7d6fe1ef96bd1265cb7

RESEARCH PRODUCT

K+ and Na+ effects on the gelation properties of κ-Carrageenan

Daniela GiacomazzaP.l. San BiagioMaria Rosalia MangioneGennara CavallaroVincenzo MartoranaDonatella Bulone

subject

Phase transitionTime FactorsKappa-CarrageenanChemistrySodiumOrganic ChemistryTemperatureBiophysicsκ carrageenanSodium ChlorideCarrageenanBiochemistryPhase TransitionPotassium ChlorideIonCrystallographyRheologyCationsPotassiumPhysical chemistrySelf-assemblyRheologyGels

description

The effects of K(+), Na(+) ions and their mixture on the conformational transition and macroscopic gel properties of kappa-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of kappa-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K(+) with respect to Na(+) ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K(+)]/[Na(+)] ratio.

yearjournalcountryeditionlanguage
2004-08-06Biophysical Chemistry
https://doi.org/10.1016/j.bpc.2004.08.005