title: K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan.
abstract: 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.
authors.affiliation: CNR-IBF at Palermo, Via U. La Malfa, 153, 90146 Palermo, Italy.
authors.forename: M R
authors.initials: MR
authors.lastname: Mangione
authors.forename: D
authors.initials: D
authors.lastname: Giacomazza
authors.forename: D
authors.initials: D
authors.lastname: Bulone
authors.forename: V
authors.initials: V
authors.lastname: Martorana
authors.forename: G
authors.initials: G
authors.lastname: Cavallaro
authors.forename: P L
authors.initials: PL
authors.lastname: San Biagio
mesh_terms: D002351:Carrageenan / Q000737:chemistry*; D002412:Cations; D005782:Gels / Q000737:chemistry*; D044367:Phase Transition; D011188:Potassium / Q000737:chemistry*; D011189:Potassium Chloride / Q000737:chemistry; D012212:Rheology; D012964:Sodium / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry; D013696:Temperature; D013997:Time Factors
chemical_list: D002412:Cations; D005782:Gels; D012965:Sodium Chloride; D011189:Potassium Chloride; D002351:Carrageenan; D012964:Sodium; D011188:Potassium