The Effect of Selected Anions of Potassium Salts on the Gel Strength of Carrageenan High in the Kappa Fraction

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Abstract
SUMMARY: Breaking‐force‐deformation curves and total energy data were obtained for kappa‐carrageenan gels prepared with increasing concentrations of CH 3 COOK, KBr, KCl, K 3 C 6 H 5 O 7 , KNO 3 , K 2 C 2 O 4 , and K 2 SO 4 . Increasing the concentrations of each potassium salt, used in combination with kappa‐carrageenan, produced gels which gave significantly higher breaking‐force and total energy values and lower deformation readings. Moreover, significant differences for all three measures of gel strength occurred among kappa‐carrageenan gels prepared with each normality of the various potassium salts; therefore the anion as well as the cation used as a gelling agent affected the characteristics of the kappa‐carrageenan gels. In general the effectiveness of the potassium salts in producing gels from kappa‐carrageenan, in decreasing order, were: chloride, acetate, sulfate, nitrate, bromide, citrate, and oxalate.

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