Cation effects on sol–gel and gel–sol phase transitions of κ-carrageenan–water system

Effect of cationic size on gelation temperature and properties of gelatin hydrogels

“…6(a). It was generally observed that T g increased with salt concentration for all the three cations following the trend T g for Ca 2+ > K + > Na + which happens to be in decreasing order of cationic size [24]. Experiments performed on a similar system, -carrageenan hydrogels, has shown a slightly different trend, i.e.…”

“…Cr 3+ /COO − complexation in gelatin solutions revealed diffusion limited aggregation (DLA) kinetics changing over to reaction limited aggregation kinetics (RCLA) [13]. Forcarrageenan such binding produced significant change in the T g value of cation bound gels [24]. In the light of this, it is worthwhile to investigate the effect of cations on gelation temperature and the visco-elastic properties of such gels.…”

Supramolecular Nanofibrillar Polymer Hydrogels

“…In general, κ-carrageenan gels are stronger, but are more brittle and exhibit strong hysteresis and syneresis relative to ι-carrageenan gels as a result of interhelical aggregation [117,119]. κ-Carrageenan gels prepared by the addition of specific cations are stronger than those prepared by the addition of nonspecific cations, even at comparable ionic strengths [118].…”

Critical Exponents of Thermal Phase Transitions ofκ‐Carrageenan in Various Salt Solutions

“…k-carrageenan assumes a random coil conformation in the sol state; low temperature induce twisting of anhydrogalactose sequences into double helices. Gelation of k-carrageenan has been investigated by a variety of techniques such as small angle neutron scattering, [4] rheology, [5][6][7] light scattering, [5] photon transmission, [8] small angle x-ray scattering. [9,10] There are extensive studies on the effect of salts on macroscopic properties of the kcarrageenan.…”