Phase transitions of κ-carrageenan gels in various types of salts

KARA S., ARDA E., Kavzak B., Pekcan Ö.

Journal of Applied Polymer Science, cilt.102, sa.3, ss.3008-3016, 2006 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 3
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1002/app.24662
  • Dergi Adı: Journal of Applied Polymer Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3008-3016
  • Anahtar Kelimeler: Activation energy, Gelation, Phase separation, Polysaccharides
  • Trakya Üniversitesi Adresli: Evet

Özet

Sol-gel and gel-sol phase transitions of κ-carrageenan in various types of salts were studied using photon transmission technique. Here, LiCl, NaCl, KCl, MgCl2, CaCl2, and SrCl2 were chosen as the proper salts for the κ-carrageenan-water system. Photon transmission intensity, Itr was monitored against temperature to determine the sol-gel and gel-sol temperatures (Tsg and T gs) and activation energies (ΔEsg and ΔE gs). It was observed that Tgs temperatures were notably higher than Tsg due to the hysteresis on the phase transition loops. It was observed that stronger carrageenan gels are formed in the presence of KCl compared to the others. © 2006 Wiley Periodicals, Inc.