Unperturbed dimensions of Carrageenans in different salt solutions

Carrageenans: Biological properties, chemical modifications and structural analysis – A review

“…They comprise refractive index (RI) (Ekeberg, Knutsen, & Sletmoen, 2001;Ekström & Kuivinen, 1983;Karlsson & Singhb, 1999;Knutsen, Moe, Larsen, & Grasdalen, 1993;Knutsen et al, 2001;Montolalu, Tashiro, Matsukawa, & Ogawa, 2007;Spichtig & Austin, 2008;Sworn et al, 1987), low-angle laser light scattering (LALLS) (Hjerde et al, 1999), multi-angle light scattering (MALS) (Girod, Baldet-Dupy, Maillols, & Devoisselle, 2001) and vacuumultraviolet inductively coupled plasma-atomic emission spectrometry (ICP) (Uno et al 2001). Triple detector system (RI-viscometerlight scattering) (Myslabodski, Stancioffh, & Heckertta, 1996) and dual detector systems: RI and LALLS (Slootmaekers et al, 1991), RI and light scattering (Singh & Jacobsson, 1994;Viebke, Borgström, & Piculell, 1995), RI and MALS (Marcelo, Saiz, & Tarazona, 2005) have also been described.…”

Characterization of α-carrageenan solution behavior by field-flow fractionation and multiangle light scattering

“…The structures are classified into three main commercial types based on the location of the sulfate esters and the presence or absence of the 3,6-anhydro ring ( Fig. 1): kappa (k), iota (i), and lambda (l) with the different types exhibiting different gelling properties due to salt mediated dimerization and/or temperature (Marcelo, Saiz, & Pilar Tarazona, 2005;Piculell, 2006).…”

“…Techniques used include size exclusion chromatography with multiangle light scattering detection (SEC-MALS; Marcelo et al, 2005), single angle X-ray scattering (SAXS; Tha`nh et al, 2002;Yuguchi et al, 2002Yuguchi et al, , 2003, NMR (Falshaw et al, 1996;Grasdalen & Smidsro¨d, 1981;Nerdal et al, 1993), and asymmetric field-flow fractionation (AFFF; Viebke & Williams, 2000;Wittgren, Borgstro¨m, Piculell, & Wahlund, 1998).…”

Phase Behavior of the ι-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures

“…κ-And ι-carrageenan can form thermoreversible gels, which are thought to result from a coil-helix transition followed by the aggregation of helices into a continuous network of polymer chains 14 . In contrast to κ-carrageenan gels that are brittle and hard, ι-carrageenan can produce more flexible and soft gel textures that closely resemble gelatin gels.…”