K+ And Na+ Effects On The Gelation Properties Of K-carrageenan
Marco Mangione, Daniela Giacomazza, Donatella Bulone, Vincenzo Martorana, Gennara Cavallaro, Pier Luigi San Biagio
Published 2005 · Chemistry
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Abstract The effects of K + , Na + ions and their mixture on the conformational transition and macroscopic gel properties of κ-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of κ-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.
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