Ice Crystal Growth in Sucrose Solutions Containing Kappa‐ and Iota‐Carrageenans

Kiran-Yildirim, Berçem; Gaukel, Volker

doi:10.1002/ceat.201900644

Cited by 17 publications

(10 citation statements)

References 24 publications

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“…The three types of disaccharides that form the different types of carrageenan are shown in Figure . K-carrageenan is widely used in several industries as an antifreeze , and cryoprotectant . However, the research on the hydrate inhibition performance of carrageenan is very limited.…”

Section: Methodsmentioning

confidence: 99%

Enhanced Hydrate Inhibition by Plant-Based Polysaccharides as Synergists with Kinetic Hydrate Inhibitors

Singh

Suri

2022

Energy Fuels

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Three plant-based polysaccharides, pectin, k-carrageenan, and guar gum, are investigated as synergists with four kinetic hydrate inhibitors (KHIs), polyvinylpyrrolidone, polyvinylcaprolactam, Luvicap55w, and HIOP. The enhancement in the hydrate inhibition performance is characterized by measuring the increase in the delay/induction time (IT) taken for hydrate nucleation and the reduction in hydrate growth after nucleation. Standardized constant cooling rate hydrate formation tests are performed. Experimental results provided by 0.5 wt % aqueous solutions of reference KHIs are compared with the results of aqueous solutions made with combining 0.25 wt % reference KHI with 0.25 wt % polysaccharide synergist. K-carrageenan showed exceptional inhibition synergy with all KHIs with ITs enhanced around 20–35% with different reference KHIs and reduced hydrate growth rates up to 90%. Guar Gum did not increase the IT provided by reference KHIs. However, it decreased hydrate growth rates by 77–90% of all KHIs. Pectin showed exceptional hydrate inhibition synergy with HIOP (commercial KHI), boosting its IT by 45%.

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Section: Methodsmentioning

confidence: 99%

Enhanced Hydrate Inhibition by Plant-Based Polysaccharides as Synergists with Kinetic Hydrate Inhibitors

Singh

Suri

2022

Energy Fuels

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“…It has been demonstrated that different carrageenans have a significant ice recrystallization inhibition (IRI) activity. While κ-carrageenan showed a strong IRI activity in all studies, the results for ι-carrageenan were somewhat ambiguous (Gaukel, Leiter, & Spieß, 2014;Kamińska-Dwórznicka, Janczewska-Dupczyk, Kot, Łaba, & Samborska, 2020;Kiran-Yildirim, Hale, Wefers, & Gaukel, 2021;Kiran-Yildirim & Gaukel, 2020;Leiter, Emmer, & Gaukel, 2018;Leiter, Ludwig, & Gaukel, 2017;Leiter, Mailänder, Wefers, Bunzel, & Gaukel, 2017).…”

Section: Introductionmentioning

confidence: 76%

Ice recrystallization inhibition activity of chemically defined carrageenans

Hale,

Furch,

Gerhäuser

et al. 2024

Preprint

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Carrageenans are sulfated galactans from algae which are commonly used as thickeners, gelling agents, or stabilizers. It has been demonstrated that they also have significant ice recrystallization inhibition (IRI) activity. Previous studies mainly focused on κ-carrageenan, but recent studies suggested that other carrageenans such as ι-carrageenans or carrageenans with multiple structural elements also have this functionality. Therefore, the aim of our study was to analyze the IRI activity of carrageenans with defined chemical structures and associated cations. For this purpose, pure κ and ι-carrageenans as well as several hybrid carrageenans showing broad heterogeneity with regards to the molecular structure and the cations present were investigated. The selected commercial samples were subsequently converted into their potassium, calcium and (in part) sodium forms. Chemical characterization of the modified carrageenans demonstrated that the molecular structure was unaltered by the applied procedures and that the carrageenans were successfully converted into the different cation forms. The analysis of the IRI activity demonstrated that both molecular structure and associated cations had an influence on carrageenan functionality. Pure κ-carrageenan and hybrid carrageenans with consecutive κ-units showed a high IRI activity, whereas ι-carrageenan was less active. For κ-carrageenan, the potassium form showed a clearly higher activity than the calcium form, whereas the calcium form was more active for hybrid carrageenans and ι-carrageenans. Our results significantly expand the knowledge on the relationship between the molecular composition and the IRI activity of carrageenans. Furthermore, they can be used to optimize carrageenan production to obtain an enhanced IRI activity.

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“…This has already been performed successfully to show the change of ice crystal shape in κand ι-carrageenan solutions. 41 A detailed examination of the images of the furcellaran solutions with the highest concentration of 5 g/L reveals that very large ice crystals form repeatedly, as can be seen in Figure 3. This was not observed to such an extent in all other samples.…”

Section: ■ Recrystallizationmentioning

confidence: 89%

“…A low ice volume fraction allows ice crystals to grow freely and minimizes possible crystal–crystal interactions, which may influence their shape. This has already been performed successfully to show the change of ice crystal shape in κ- and ι-carrageenan solutions …”

Section: Recrystallizationmentioning

confidence: 99%

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

Gerhäuser,

Hale,

Wefers

et al. 2024

Biomacromolecules

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Ice Crystal Growth in Sucrose Solutions Containing Kappa‐ and Iota‐Carrageenans

Cited by 17 publications

References 24 publications

Enhanced Hydrate Inhibition by Plant-Based Polysaccharides as Synergists with Kinetic Hydrate Inhibitors

Enhanced Hydrate Inhibition by Plant-Based Polysaccharides as Synergists with Kinetic Hydrate Inhibitors

Ice recrystallization inhibition activity of chemically defined carrageenans

Furcellaran: Impact of Concentration, Rheological Properties, and Structure on Ice Recrystallization Inhibition Activity

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