Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions
Autor: | Bach T. Nguyen, Taco Nicolai, Viet T.N.T. Bui, Frédéric Renou |
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Přispěvatelé: | Institut des Molécules et Matériaux du Mans (IMMM), Le Mans Université (UM)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Food Technology Faculty, Nha Trang University, Nha Trang, Khanh Hoa, Vietnam |
Jazyk: | angličtina |
Rok vydání: | 2019 |
Předmět: |
inorganic chemicals
Polymers and Plastics chemistry.chemical_element Salt (chemistry) macromolecular substances 02 engineering and technology Calcium 010402 general chemistry Potassium ions 01 natural sciences chemistry.chemical_compound Rheology Materials Chemistry [CHIM]Chemical Sciences Turbidity ComputingMilieux_MISCELLANEOUS chemistry.chemical_classification Kappa-Carrageenan Organic Chemistry Polymer 021001 nanoscience & nanotechnology 0104 chemical sciences Carrageenan chemistry 0210 nano-technology human activities Nuclear chemistry |
Zdroj: | Carbohydrate Polymers Carbohydrate Polymers, Elsevier, 2019, 223, pp.115107. ⟨10.1016/j.carbpol.2019.115107⟩ |
ISSN: | 0144-8617 |
Popis: | The effect was studied of adding both KCl and CaCl2 on gelation of solutions of ι-carrageenan, κ-carrageenan and mixtures of both types. The gel temperature (Tg) of ι-car was found to be determined by the CaCl2 concentration and Tg of κ-car by the KCl concentration. At a given salt concentration, ι-car was stiffest with pure CaCl2, but κ-car gels and mixed carrageenan gels were stiffer when both KCl and CaCl2 were present. Gelation of κ-car increased the turbidity of mixed carrageenan gels in the presence of KCl or CaCl2, but when both salts were present it led to a drop of the turbidity. In mixed salt, K+ induces formation of a homogeneous κ-car network that causes the mixed network to become more homogeneous. Rheological and structural properties of carrageenan gels can be tuned for a given polymer and salt concentration by adding both KCl and CaCl2 to κ-car/ι-car mixtures. |
Databáze: | OpenAIRE |
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