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Studies on κ-carrageenan/locust bean gum mixtures in the presence of sodium chloride and sodium iodide
Authors:M P Gonalves  C Gomes  M J Langdon  C Viebke  P A Williams
Abstract:The solution properties of κ-carrageenan and κ-carrageenan/locust bean gum mixtures have been studied by small deformation oscillation measurements and differential scanning calorimetry (DSC) in the presence of sodium chloride and sodium iodide. Both salts induced the κ-carrageenan to undergo a coil-helix conformational change as noted by an increase in the storage and loss moduli (G′, G′) and by an exothermic peak in the DSC cooling curves. The enthalpy ΔHc-h and temperature of the conformational transition Tc-h were higher in Nal compared to NaCl and Tc-h increased with increasing the concentration of both electrolytes. Gelation was not observed for carrageenan or carrageenan/locust bean gum mixtures in the presence of up to 200 mM Nal. Although carrageenan alone did not gel in the presence of 100 mM NaCl, a weak gel was obtained for a mixture containing 0.9%/0.1% carrageenan/locust bean gum. Furthermore, the mixture showed hysteresis in both the rheological and DSC cooling and heating curves. A strong gel was produced for carrageenan alone in the presence of 200 mM NaCl and the gel strength increased on adding a small proportion of locust bean gum (0.9%/0.1%). © 1997 John Wiley & Sons, Inc. Biopoly 41: 657–671, 1997
Keywords:κ  -carrageenan  κ  -carrageenan-locust bean gum mixtures  small deformation oscillation measurements  differential scanning calorimetry  locust bean gum
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