Formation of Calcium‐Mediated Junction Zones at the Onset of the Sol‐Gel Transition of Commercial κ‐Carrageenan Solutions
Authors:
- Rozina DarveshRDRozina Darvesh
- Allan T. PaulsonAPAllan T. Paulson
- 5 April 2010
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 75 (3) , E153-E156
Abstract
ABSTRACT: Gelling temperatures of commercial κ‐carrageenan solutions were measured using dynamic oscillatory shear rheometry, in response to varying polymer (0.4% to 1.6%, w/w) and added Ca 2+ (5 to 20 mM) salts. Gelling temperatures were found to shift to higher temperatures with increased polymer and Ca 2+ concentration. The Tang model was used to estimate the number of Ca 2+ ‐mediated cross‐links formed with κ‐carrageenan at the onset of junction zone formation. Based on this model, 6 κ‐carrageenan double helices were estimated to be cross‐linked by 5 Ca 2+ ions through ionic bridging and electrostatic attraction, within a cross‐linking region equivalent to one pitch of the double helix.Keywords
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