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

被引：104
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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收藏
页码：129 / 135
页数：7
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