Journal
CARBOHYDRATE POLYMERS
Volume 223, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2019.115107
Keywords
iota-carrageenan; kappa-carrageenan; Gel; Mixture; Rheology; Structure
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The effect was studied of adding both KCl and CaCl2 on gelation of solutions of iota-carrageenan, kappa-carrageenan and mixtures of both types. The gel temperature (T-g) of iota-car was found to be determined by the CaCl2 concentration and T-g of kappa-car by the KCl concentration. At a given salt concentration, iota-car was stiffest with pure CaCl2, but kappa-car gels and mixed carrageenan gels were stiffer when both KCl and CaCl2 were present. Gelation of kappa-car increased the turbidity of mixed carrageenan gels in the presence of KCl or CaCl2, but when both salts were present it led to a drop of the turbidity. In mixed salt, K+ induces formation of a homogeneous kappa-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 CaCl2 to kappa-car/iota-car mixtures.
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