Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions.

Author(s) Bui, V.T.N.T.; Nguyen, B.T.; Nicolai, T.; Renou, F.
Journal Carbohydr Polym
Date Published 2019 Nov 01
Abstract

The effect was studied of adding both KCl and CaCl on gelation of solutions of ι-carrageenan, κ-carrageenan and mixtures of both types. The gel temperature (T) of ι-car was found to be determined by the CaCl concentration and T of κ-car by the KCl concentration. At a given salt concentration, ι-car was stiffest with pure CaCl, but κ-car gels and mixed carrageenan gels were stiffer when both KCl and CaCl were present. Gelation of κ-car increased the turbidity of mixed carrageenan gels in the presence of KCl or CaCl, 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 CaCl to κ-car/ι-car mixtures.

DOI 10.1016/j.carbpol.2019.115107
ISSN 1879-1344
Citation Bui VT, Nguyen BT, Nicolai T, Renou F. Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions. Carbohydr Polym. 2019;223:115107.