K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan |
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Authors: | Mangione M R Giacomazza D Bulone D Martorana V Cavallaro G San Biagio P L |
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Institution: | CNR-IBF at Palermo, Via U. La Malfa, 153, 90146 Palermo, Italy. |
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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. |
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