Title of article :
Conformational transition of gellan gum of sodium, lithium, and potassium types in aqueous solutions
Author/Authors :
Etsuyo Ogawa، نويسنده , , Hideyo Matsuzawa، نويسنده , , Makio Iwahashi، نويسنده ,
Issue Information :
دوماهنامه با شماره پیاپی سال 2002
Pages :
9
From page :
1
To page :
9
Abstract :
The effects of cationic ions on the conformational properties of gellan gum in aqueous solutions with and without salts are studied using highly purified lithium, sodium, and potassium-type gellan gum samples by measuring the osmotic pressure, intrinsic viscosity, and circular dichroism (CD). The Mn values of Li, Na, and K-gellan obtained at 45°C were nearly the same. The Mn values of Na-gellan or Li-gellan obtained at 45°C in aqueous solutions with added salts were almost half or slightly less than half the value of that obtained at 28°C, respectively. The temperature dependence of θ201 and (ηsp/cp)for Li, Na, and K-gellan solutions with and without added salts showed drastic changes at the transition temperatures. These results could be interpreted as the occurrence of the coil to double-helix transition and partial aggregation of helices at the transition temperatures on lowering temperature. In the aqueous solutions without added salts, the transition temperatures for Li, Na, and K-gellans determined by CD are almost coincident with those obtained from viscometry. The transition temperatures for Li, Na, and K-gellan solutions increased with increasing polymer concentration but almost independent of the chemical species of countercations. In the aqueous solutions with added salts, the transition temperature of Li, Na, and K-gellan depends not only on polymer concentration but also the concentration of added salt and the chemical species of countercations. The observed transition temperature for K-gellan solution with KCl is higher than that for the solutions of Li-gellan with LiCl and Na-gellan with NaCl.
Keywords :
Coil to helix transition , Aqueous solution , Osmometry , Viscometry , CD , Gellan gum
Journal title :
Food Hydrocolloids
Serial Year :
2002
Journal title :
Food Hydrocolloids
Record number :
977600
Link To Document :
بازگشت