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RESEARCH PRODUCT

The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies

Elisabeth GuichardElisabeth GuichardMohamed MouaddabCéline MoreauCéline MoreauMallory GobetMallory GobetLoïc FoucatJean-marie BonnyNathalie CayotNathalie CayotJean-luc Le QuéréJean-luc Le Quéré

subject

Magnetic Resonance SpectroscopySodiumchemistry.chemical_elementSodium Chloride010402 general chemistryPolysaccharideCarrageenan01 natural sciencesDOUBLE-QUANTUM FILTERIonchemistry.chemical_compound0404 agricultural biotechnologyRheologyRHEOLOGY23NA[CHIM.ANAL]Chemical Sciences/Analytical chemistryMoleculeGeneral Materials ScienceIOTA-CARRAGEENANchemistry.chemical_classificationChromatographyMolecular Structure04 agricultural and veterinary sciencesGeneral ChemistryNuclear magnetic resonance spectroscopyIsotopes of sodium040401 food scienceNMR0104 chemical sciencesCarrageenanchemistrySODIUM BINDING STATEQuantum TheorySodium IsotopesNuclear chemistry

description

International audience; 23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. 23Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a bound sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence of Na+ ions.

yearjournalcountryeditionlanguage
2009-01-01
10.1002/mrc.2389https://hal.inrae.fr/hal-02668436