Interactions between kappa-carrageenan and some surfactants in the bulk solution and at the surface of alumina

Complexes of fluorinated, silicone and hydrocarbon surfactants with carboxymethylcellulose and their influence on properties of the alumina suspension

“…Sharipova et al described the use of the polymer-surfactant complexes in the stabilization and encapsulation of vitamin E [23]. In the previous paper, Grządka investigated the effect of surfactants addition on the carrageenan adsorption on alumina establishing formation of polymersurfactant complexes between the oppositely charged species [24]. Shimabayshi and co-workers concluded that formation of the polymer-surfactant complexes and their influence on the stability of solid particle suspensions is complicated but very important to understand many biological issues [25].…”

Study on the influence of surfactants on the adsorption and electrokinetic properties of the system: Cationic starch/alumina

“…As far as the influence of anionic SDS on the adsorption of CS on alumina is concerned, it is well known that, oppositely charged adsorbates strongly interact with each other via electrostatic attraction. If one molecule of surfactant interacts with at least two polymer chains, the adsorption on such multilayer complex causes the increase of the polymer adsorption on the solid surface [51]. From Fig.…”

Influence of kappa‐carrageenan on the gel properties of auricularia auricular‐judae during freeze–thaw cycles

“…1 that kC significantly increased the storage modulus of AAJ with the increasing concentration of kC . As reported by previous studies (Nickerson et al ., 2004; Grządka, 2015), k C, a family of linear sulphated polysaccharides that is an ionic carrageenan polysaccharide, can form bridges with the potassium at its d‐galactose sulphate group and interact electrostatically with an anhydro‐O‐3,6 ring of another d‐galactose ring to reorient the conformation from disordered to ordered, which can be attributed to the synergistic gel between k C and AAJ containing the potassium ions and positively charged regions on the protein. In addition to the potassium ions and charged the protein, AAJ is abundant in hetero‐polysaccharides with various chains of β‐1,3‐branch residues that are involved in the formation of inter/intra‐hydrogen bonding with k C to maintain gel network, which were in agreement with the reported study that the gels formed by k C and konjac glucomannan had stronger gel strength in compared with the gels formed with locust bean (Brenner et al ., 2013; Yang et al ., 2013).…”