Influence of cations on texture, compressive elastic modulus, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel

The influences of 4 mono- and di-valent cations (K+, Na+, Mg2+ and Ca2+) on the mechanical, sol-gel transition and freeze-thaw properties of kappa-carrageenan gel were investigated. Texture profile analysis results demonstrated that the texture behavior of gelatinized kappa-carrageenan was obviously influenced by the cation types and concentrations and the influence of K+ was the greatest. The gelling temperature (T-g) of kappa-carrageenan gel showed a positive correlation with cation concentrations and the influence of K+ was still the largest. However, the viscosities of kappa-carrageenan gels evoked by divalent cations were higher than monovalent cations. Furthermore, cations reduced freeze-thaw stability of kappa-carrageenan gels and followed the same influence tendency as viscosities. It was proposed that divalent cations form direct crosslinking between kappa-carrageenan helices while monovalent cations only bind single sulphate groups on kappa-carrageenan molecules. There were more junction zones in divalent cations invoked gels. Furthermore, K+ and Ca2+ cations showed apparent synergistic effect in the research.