Search results for "κ carrageenan"
showing 3 items of 3 documents
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
2001
Se han estudiado las interacciones sinergicas entre la goma de garrofin (LBG) y dos tipos de carragenanos (kappa y lambda). Para cada mezcla se obtuvo el indice de sinergia viscosa, Iy, en funcion de la relacion de concentraciones, z =c'LBG/c'car, y de la velocidad de cizalla. Los valores de estos indices disminuyeron al aumentar la velocidad de cizalla en ambos sistemas binarios. En las mezclas de LBG + K, I, presento un maximo para una relacion de concentraciones z = 60/40, que puede considerarse como la optima proporcion de estas gomas en la mezcla. Sin embargo, en los sistemas LBG + A, I, aumento con z en todo el intervalo considerado, es decir, la mayor sinergia correspondio a las meno…
Associative behaviour of κ-carrageenan in aqueous solutions and its modification by different monovalent salts as reflected by viscometric parameters
2019
Abstract The viscometric behaviour of κ-carrageenan in aqueous solutions and in the presence of monovalent salts was investigated at 25 °C. Coil, helix or double helix conformations were induced by cooling hot κ-carrageenan solutions under appropriate ionic conditions. A new viscometric approach was used for modeling the behaviour of κ-carrageenan solutions. The intrinsic viscosity, [η], is markedly changed by the presence of different monovalent salts (NaCl, NaI and CsI). In pure water, the intrinsic viscosity amounts to 48 dL·g−1. In 0.1 M NaCl solutions (single helix state) [η] is 6.2 dL·g−1, whereas in 0.1 M NaI (double helix conformation) it is approximately twice as large. In 0.1 M Cs…
K+ and Na+ effects on the gelation properties of κ-Carrageenan
2004
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.