Author/Authors :
M.R Mangione، نويسنده , , D. Giacomazza، نويسنده , , D. Bulone، نويسنده , , Paul V. Martorana، نويسنده , , G. Cavallaro، نويسنده , , P.L San Biagio، نويسنده ,
Abstract :
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.
