Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan

Piculell, Lennart; Nilsson, Svante; Muhrbeck, Per

doi:10.1016/0144-8617(92)90064-w

Cited by 83 publications

(50 citation statements)

References 24 publications

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“…Side-by-side type interhelical associations may also occur since the measured height on the image was over 1 nm on average. If this is the case, trace amounts of kappa fraction in the sample influence the interhelical associations greatly because the cation selectivity or specific cation binding for native iota-carrageenan is ascribed to kappa-fraction impurities (Piculell, Nilsson, & Strom, 1989;Piculell & Rochas, 1990) and small amounts of kappa-fraction, whether added or present as impurities, govern the rheological properties of iota-carrageenan (Piculell, Nilsson, & Muhrbeck, 1992). The interhelical associations are negligible, however, because the associations hardly occurred in the presence of KCl (see below) in spite of K + being the most effective cation to promote the associations for kappa-carrageenan.…”

Section: Afm Imagingmentioning

confidence: 99%

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Funami¹,

Noda²,

Hiroe³

et al. 2008

Food Hydrocolloids

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Section: Afm Imagingmentioning

confidence: 99%

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Funami¹,

Noda²,

Hiroe³

et al. 2008

Food Hydrocolloids

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“…Should interhelical aggregation occur due to contamination of an ι-carrageenan sample with κ-carrageenan in the presence of potassium, phase separation would be promoted. This effect can be demonstrated by comparison of the extent of phase separation in the presence of KCl vis-à-vis NaCl, since the conformational transition in ι-carrageenan is sensitive only to the valency of the counterion 37 . We observed slightly greater phase separation with KCl than with NaCl (data not shown) and therefore conclude that our commercial ι-carrageenan sample contained some small amount of κ-carrageenan.…”

Section: Discussionmentioning

confidence: 93%

“…As stated in the "Introduction," small amounts of κ-carrageenan may be present in commercial samples of ι-carrageenan, which Piculell et al demonstrated to have an influence on the samples' nuclear magnetic resonance spectra and rheological properties 36,37 . Unlike κ-carrageenan, which shows pronounced thermal hysteresis in its conformational transition, the transition in ι-carrageenan shows no thermal hysteresis, implying no interhelical aggregation 38 .…”

Section: Discussionmentioning

confidence: 97%

Phase Behavior of the ι-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures

Wang

Ziegler

2009

Food Biophysics

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Equilibrium phase diagrams of the ι-carrageenan/ maltodextrin/water system have been established at potassium chloride (KCl) concentrations of 0.1, 0.2, and 0.3 M and 80, 85 and 90°C. All pseudo-binary phase diagrams of ι-carrageenan/maltodextrin mixtures suggested classic segregative phase separation. The binodal was heavily skewed toward the maltodextrin axis. The high asymmetry of the ι-carrageenan/maltodextrin/water phase diagram determined by the phase-volume-ratio method was consistent with the compositional analysis of phase-separated ι-carrageenan/ maltodextrin samples and can be explained in terms of the Flory-Huggins interaction parameter, reflecting a higher water-binding ability of the charged ι-carrageenan than neutral maltodextrin. Increasing the concentration of ι-carrageenan-gel-promoting KCl from 0.1 to 0.3 M at 80°C enlarged the two-phase domain, whereas increasing temperature from 80 to 90°C at 0.3 M KCl enhanced biopolymer compatibility. The effects of salt concentration and temperature have been related to the differences in the Flory-Huggins interaction parameters of the two biopolymers with water as well as the helix formation of ι-carrageenan in the presence of KCl through the changes in the slopes of tie lines of phase-separated samples.

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“…3, the G' plateau value for IC-KC was higher than that for IC-LC, because of the network formation by KC aggregation in contrast with no gelling property of LC chain. The difference in G' plateau value between IC-LC and KC-LC arose from the difference in the network strength of KC and IC, the former forms strong gels and the latter forms weak gels [10,17].…”

Section: Mixture Solutions Of Kappa Iota and Lambda Carrageenansmentioning

confidence: 99%

“…Gelation mechanism of the mixed solution of KC and IC is also widely studied. Piculell et al [10] studied the rheological effects of small amounts of KC impurity to IC, and concluded that separate networks of KC and IC were formed. Brenner et al [11] studied the small and large deformation rheology of mixed KC and IC with different ratios, and concluded that phase separation with a bi-continuous structure occurred in the system.…”

Section: Introductionmentioning

confidence: 99%

Rheological properties and interactions between polysaccharides in mixed carrageenan solutions

Liu

Geonzon

et al. 2016

J Biorheol

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The possibility of phase separation in the mixture of iota-carrageenan (IC) and kappa-carrageenan (KC) was elucidated by comparing rheological properties for carrageenan mixtures. In temperature sweeping experiments, lambda-carrageenan (LC) chain slightly lowered the aggregation temperature (T agg ) of IC and KC in the mixture solutions of IC-LC and KC-LC, respectively, by obstructing the aggregation. On the other hand, dextran chain largely lowered the T agg of IC because of the strong interaction with IC chain, whereas dextran increased T agg of KC. The IC-KC solutions showed two-step increases at the almost same temperatures with T agg s in single component solutions of IC and KC. This exhibits independent aggregations of IC and KC chains in the mixture and suggesting the phase separation in the IC-KC solution. In the time courses of G', the IC-LC solution showed increases of G' by local aggregation of IC chain and by growing of aggregation of IC chain through the obstructive LC chains. The IC-dextran mixture solution showed a depressed increase of G' caused by a strong interaction between IC and dextran. The time courses of G' for the IC-KC solution showed two-step increases suggesting the induced aggregation of KC chains by the aggregation of IC chains.

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Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan

Cited by 83 publications

References 24 publications

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts

Phase Behavior of the ι-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures

Rheological properties and interactions between polysaccharides in mixed carrageenan solutions

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