Mixed iota-kappa carrageenan gels

Studies have been made of the gelation of mixtures of iota and kappa carrageenan. Differential scanning calorimetry (DSC) studies suggest that the iota and kappa components gel independently of each other. The DSC data conflict with evidence presented for the currently accepted Domain model for carr...

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Bibliographic Details
Published inInternational journal of biological macromolecules Vol. 18; no. 1; pp. 5 - 8
Main Authors Ridout, M.J., Garza, S., Brownsey, G.J., Morris, V.J.
Format Journal Article
LanguageEnglish
Published Netherlands Elsevier B.V 01.02.1996
Subjects
Calorimetry, Differential Scanning
Carbohydrate Sequence
Carrageenan - chemistry
Gelation
Gels
Gels - chemistry
Iota carrageenan
Kappa carrageenan
Mixed gels
Models, Chemical
Molecular Sequence Data
Potassium Chloride - chemistry
Rheology
Temperature
Mixed gels
Gels
Iota carrageenan
Gelation
Kappa carrageenan
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Summary:Studies have been made of the gelation of mixtures of iota and kappa carrageenan. Differential scanning calorimetry (DSC) studies suggest that the iota and kappa components gel independently of each other. The DSC data conflict with evidence presented for the currently accepted Domain model for carrageenan gelation (Morris, E.R., Rees, D.A. and Robinson, G.J. J. Mol. Biol. 1980; 138: 349). In particular, the present data suggest that iota carrageenan gels show thermoreversible setting and melting behaviour associated with the coil-helix transition. Analysis of rheological data favours an interpenetrating network (IPN) model for gelation of the mixtures.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0141-8130
1879-0003
DOI:10.1016/0141-8130(95)01037-8