K+ and Na+ effects on the gelation properties Of κ-Carrageenan

被引：109

作者：

Mangione, MR

Giacomazza, D

Bulone, D

Martorana, V

Cavallaro, G

San Biagio, PL

机构：

[1] CNR, IBF, I-90146 Palermo, Italy

[2] Univ Palermo, DCTF, I-90132 Palermo, Italy

来源：

BIOPHYSICAL CHEMISTRY | 2005年 / 113卷 / 02期

关键词：

kappa-Carrageenan; Na+ and K+ ion effects; self-assembly; gelation; fractal dimension;

D O I：

10.1016/j.bpc.2004.08.005

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of K+ Na+ ions and their mixture on the conformational transition and macroscopic gel properties of kappa-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties Of K-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K+ with respect to Na+ ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K+]/[Na+] ratio. (C) 2004 Elsevier B.V All rights reserved.

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页码：129 / 135

页数：7

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