Journal
CARBOHYDRATE POLYMERS
Volume 150, Issue -, Pages 57-64Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2016.04.112
Keywords
Mixture of carrageenans; Gradient NMR; Diffusion coefficient; Gelation; Microscopic structure
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Funding
- Ministry of Education, Culture, Sports, Science and Technology, Japan (MEC-SST) [26282017]
- Grants-in-Aid for Scientific Research [26282017] Funding Source: KAKEN
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The temperature dependencies of the H-1 T-2 and diffusion coefficient (D) of a mixed solution of kappa-carrageenan and iota-carrageenan were measured by NMR. Rheological and NMR measurements suggested an exponential formation of rigid aggregates of kappa-carrageenan and a gradual formation of fine aggregates of iota-carrageenan during two step increases of G'. The results also suggested that longer carrageenan chains are preferentially involved in aggregation, thus resulting in a decrease in the average Mw of solute carrageenans. The results of diffusion measurements for poly(ethylene oxide) (PE O) suggested that kappa-carrageenan formed thick aggregates that decreased hindrance to PEO diffusion by decreasing the solute kappa-carrageenan concentration in the voids of the aggregated chains, and that iota-carrageenan formed fine aggregates that decreased the solute iota-carrageenan concentration less. ppm in a mixed solution of kappa-carrageenan and iota-carrageenan suggested two possibilities for the microscopic network structure: an interpenetrating network structure, or micro-phase separation. (C) 2016 Published by Elsevier Ltd.
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