Title of article
Structural characteristics of carrageenan gels: various types of counter ions Pages 481-485
Author/Authors
Yoshiaki Yuguchi، نويسنده , , Hiroshi Urakawa، نويسنده , , Kanji Kajiwara، نويسنده ,
Issue Information
دوماهنامه با شماره پیاپی سال 2003
Pages
5
From page
481
To page
485
Abstract
The gelation mechanism of κ- and ι-carrageenan with various types of monovalent counter ions are considered by means of small-angle X-ray scattering. The extent of chain aggregation was discussed with the cross-sectional radius of gyration estimated from cross-sectional Gunier plots. The gelation of κ-carrageenan found to involve the multiple aggregation of double helices except for Li+ and Na+-type, while ι-carrageenan gel was consisted of just double helices.
Keywords
Crosslinking domain , Small-angle X-ray scattering , Gelation , Carrageenan
Journal title
Food Hydrocolloids
Serial Year
2003
Journal title
Food Hydrocolloids
Record number
977718
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