K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan.
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.
Mangione
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CNR-IBF at Palermo, Via U. La Malfa, 153, 90146 Palermo, Italy.
Giacomazza
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Bulone
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Martorana
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Cavallaro
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San Biagio
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PL
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
D002412:Cations; D005782:Gels; D012965:Sodium Chloride; D011189:Potassium Chloride; D002351:Carrageenan; D012964:Sodium; D011188:Potassium