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Yayın Photon transmission study on conformational ordering of iota-carrageenan in CaCl2 solution(Taylor & Francis Inc, 2005-06) Kara, Selim; Pekcan, Mehmet ÖnderCoil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of iota-carrageenan in CaCl2 solution upon cooling were studied using photon transmission technique. Photon transmission intensity, I-iota r was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T-ch and T-hd) and activation energies (Delta E-ch and Delta E-hd). An extra dimer-to-dimer (d-d) transition was also observed during cooling at low temperature region. However, upon heating dimers disappear to double helices by making dimer-to-double helix (d-h) transition. Further heating resulted double helix-to-coil (h-c) transition at high temperature region. T-dh and T-ch temperatures and Delta E-dh and Delta E-hc activation energies were also determined. It was observed that T-hc and T-ch temperatures and Delta E-dh and Delta E-hd activation energies do not effected by carrageenan content. However, T-hd, T-dh and T-dd temperatures and Delta E-ch and Delta E-hc activation energies were found to be strongly correlated to the carrageenan content in the system.Yayın Monovalent and divalent cation effects on phase transitions of iota-carrageenan(Sage Publications Ltd, 2007-01) Kara, Selim; Arda, Ertan; Pekcan, Mehmet ÖnderPhase transitions Of L-carrageenan in a variety of monovalent (Li, Na, K) and divalent (Mg, Ca, Sr) cation solutions were studied during heating and cooling by using photon transmission technique. Photon transmission intensity (I-tr) was monitored against temperature to determine the transition temperatures and activation energies during the heating and cooling processes in the monovalent and divalent systems. Three distinct transition regions were observed during the heating and cooling cycles for the carrageenan-divalent salt system. At the first step of the heating process, dimer groups were transformed into dimers that presented (g-d) transitions, then these dimers were directly converted into a double helix by undergoing a (d-h) transition. In the higher temperature region, a double helix-to-coil (h-c) transition took place. During the cooling process, these transitions are arranged in the order of (c-h), (h-d), and (d-g). The carrageenan-monovalent salt system presented only coil-to-rod-like helix (c-r) and rod-like helix-to-coil (r-c) transitions during the cooling and heating processes, respectively. A hysteresis was observed between (r-c)-(c-r) and (g-d)-(d-g) transitions for the monovalent and divalent cations, respectively.Yayın Synergistic effect of the locust bean gum on the thermal phase transitions of kappa-carrageenan gels(Elsevier Sci Ltd, 2009-03) Arda, Ertan; Kara, Selim; Pekcan, Mehmet ÖnderSynergism between K-carrageenan and locust bean gum (LBG) was studied using the photon transmission technique. Synergistic effects in these polymeric mixtures strongly affected the physical properties of the gel structure. The transmitted light intensities, I-tr, versus temperature variations were investigated during the gelation and liquefaction processes. Slight synergistic peaks were detected in gel-sol and sol-gel transition temperatures for high kappa-carrageenan/LBG ratios (approx. 80/2). Moreover, apparent synergistic peaks were observed in gel-sol and sol-gel transition activation energies for the mixtures approximately with the ratios of 80/10.
