Rheological study of α- and κ-carrageenan expansion in solution as effects of the position of the sulfate group
International Journal of Biological Macromolecules(2022)
摘要
The viscosity of carrageenan solutions in the coil state was greater for α-carrageenan (α-Car) compared with that for κ-carrageenan (κ-Car); thus, the impact of one sulfate group on 3,6-anhydro-D-galactose was compared with the impact of one sulfate group on D-galactose units of the carrabiose residues. The thermal expansion coefficient of the solutions, B2 × Tc, characterizes the way the viscosity decreases because of extension of the physical bonds of the systems to their rupture point (Tc) under increasing temperature. The Tc and B2 × Tc of water were equal to (100 ± 5) °C and (1.57 ± 0.05) × 10−2/°C, respectively. The Tc of the α-Car and κ-Car systems increased after the addition of CaCl2 and KCl, respectively, and with increasing polysaccharide concentration. However, the B2 × Tc of the α-Car and κ-Car systems were rather sensitive to CaCl2 and KCl, respectively. In the overall solutions examined, the expansion of α-Car systems was found to be between 1.5 × 10−2/°C and 1.61 × 10−2/°C, greater than the expansion of κ-Car systems, which was between 1.5 × 10−2/°C and 1.2 × 10−2/°C. Thus, α-Car is a good alternative to κ-Car for reducing syneresis phenomena, and its sensitivity as ι-Car to divalent cations would be due to the anhydro cycle.
更多查看译文
关键词
Carrageenan excluded volume,Lower-viscosity temperature,Physical bonds,Thermal expansion coefficient
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要