Phase transitions of kappa-Carrageenan gels in various types of salts
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CitationKara, S., Arda, E., Kavzak, B., & Pekcan, O. (2006). Phase transitions of kappa-carrageenan gels in various types of salts. Journal of Applied Polymer Science, 102(3), 3008-3016. doi:10.1002/app.24662
Sol-gel and gel-sol phase transitions of K-carrageenan in various types of salts were studied using photon transmission technique. Here, LiCl, NaCl, KCl, MgCl2, CaCl2, and SrCl2 were chosen as the proper salts for the K-carrageenan-water system. Photon transmission intensity, I-tr was monitored against temperature to determine the sol-gel and gel-sol temperatures (T-sg and T-gs) and activation energies (Delta E-sg and Delta E-gs). It was observed that T-gs temperatures were notably higher than T-sg due to the hysteresis on the phase transition loops. It was observed that stronger carrageenan gels are formed in the presence of KCl compared to the others.