A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases

被引：65

作者：

Du, Lei ^{[1
]}

Brenner, Tom ^{[1
]}

Xie, Jingli ^{[2
]}

Matsukawa, Shingo ^{[1
]}

机构：

[1] Tokyo Univ Marine Sci & Technol, Grad Sch Food Sci & Technol, Minato, Tokyo 1088477, Japan

[2] E China Univ Sci & Technol, Dept Food Sci & Technol, Shanghai 200237, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2016年 / 55卷

基金：

日本学术振兴会;

关键词：

Mixed carrageenan; Phase separation; Rheological property; Thermal property; Tow step gelation; Molecular migration; SOL-GEL TRANSITION; IOTA-CARRAGEENAN; MIXED GELS; GELATION; SODIUM; AGGREGATION; AGAROSE; GUM;

D O I：

10.1016/j.foodhyd.2015.11.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Rheological and thermal properties of mixed kappa carrageenan (KC) and iota-carrageenan (IC) were investigated. KC/IC mixtures showed two-step gelation behavior, with each step coinciding with that observed in one of the two carrageenans. The migration of water and ions between KC and IC solutions separated by a dialysis membrane was also studied. Water migrated from the IC phase to the KC phase following long curing far below the transition temperature of IC and close to the transition temperature of KC. Far below the transition temperature of KC, a much stronger (but slow) depletion of water molecules occurred in the KC phase, concomitant with an increase in the concentration of K+. The results suggest that if phase-separation occurs in mixtures, local polymer and ion concentrations remain similar until the very late stages of gelation. This explains the similar transition temperatures characterizing initial stages of gelation in individual and mixed carrageenan solutions. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：81 / 88

页数：8

共 36 条

[1] Interpenetrating network formation in agarose -: κ-Carrageenan gel composites [J].

Amici, E ;

Clark, AH ;

Normand, V ;

Johnson, NB .

BIOMACROMOLECULES, 2002, 3 (03) :466-474

[2]

ANTIPOVA A. S., 2005, CARBOHYD RES, V340, P1113, DOI DOI 10.1016/j.carres.2005.02.015

[3] Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels [J].

Brenner, Tom ;

Tuvikene, Rando ;

Parker, Alan ;

Matsukawa, Shingo ;

Nishinari, Katsuyoshi .

FOOD HYDROCOLLOIDS, 2014, 39 :272-279

[4] Carrageenans: Biological properties, chemical modifications and structural analysis - A review [J].

Campo, Vanessa Leiria ;

Kawano, Daniel Fabio ;

da Silva, Dilson Braz, Jr. ;

Carvalho, Ivone .

CARBOHYDRATE POLYMERS, 2009, 77 (02) :167-180

[5]

Du L., 2015, GUMS STABIL IN PRESS, V18

[6] A RHEOLOGICAL CHARACTERIZATION OF KAPPA-CARRAGEENAN GALACTOMANNAN MIXED GELS - A COMPARISON OF LOCUST BEAN GUM SAMPLES [J].

FERNANDES, PB ;

GONCALVES, MP ;

DOUBLIER, JL .

CARBOHYDRATE POLYMERS, 1991, 16 (03) :253-274

[7] Effect of thermal history on kappa-carrageenan hydrogelation by differential scanning calorimetry [J].

Iijima, Mika ;

Hatakeyama, Tatsuko ;

Takahashi, Masato ;

Hatakeyama, Hyoe .

THERMOCHIMICA ACTA, 2007, 452 (01) :53-58

[8] Cation effects on sol-gel and gel-sol phase transitions of κ-carrageenan-water system [J].

Kara, S ;

Tamerler, C ;

Bermek, H ;

Pekcan, Ö .

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2003, 31 (4-5) :177-185

[9] Carrageenan and its applications in drug delivery [J].

Li, Liang ;

Ni, Rui ;

Shao, Yang ;

Mao, Shirui .

CARBOHYDRATE POLYMERS, 2014, 103 :1-11

[10]

Lundin L., 1999, Supermolecular and colloidal structures in biomaterials and biosubstrates, P436

← 1 2 3 4 →