K+ and Na+ effects on the gelation properties of κ-Carrageenan Original Research Article

The effects of K+, Na+ ions and their mixture on the conformational transition and macroscopic gel properties of κ-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of κ-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K+ with respect to Na+ ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K+]/[Na+] ratio.