A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 81-88

  Du, Lei ^a   Brenner, Tom ^a   Xie, Jingli ^b   Matsukawa, Shingo ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b EAST CHINA UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Mixed carrageenan; Molecular migration; Phase separation; Rheological property; Thermal property; Tow step gelation

Indexed keywords

DIALYSIS MEMBRANES; INTEGRATED CIRCUITS; MOLECULES; PHASE SEPARATION; RHEOLOGY; TEMPERATURE;

CARRAGEENANS; IOTA-CARRAGEENAN; KAPPA CARRAGEENAN; MIXED CARRAGEENAN; MOLECULAR MIGRATION; PHASE SEPARATION BEHAVIOR; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; TOW STEP GELATION; WATER MIGRATION;

GELATION;

EID: 84947591652     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.11.004     Document Type: Article

References (35)

1. Amici E., Clark A.H., Normand V., Johnson N.B. Interpenetrating network formation in agarose-κ-carrageenan gel composites. Biomacromolecules 2002, 3(3):466-474.
2. Brenner T., Tuvikene R., Parker A., Matsukawa S., Nishinari K. Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels. Food Hydrocolloids 2014, 39(0):272-279.
3. Campo V.L., Kawano D.F., Silva D.B., Carvalho I. Carrageenans: biological properties, chemical modifications and structural analysis - a review. Carbohydrate Polymers 2009, 77(2):167-180.
4. Du L., Brenner T., Xie J., Liu Z., Wang S., Matsukawa S. Gelation of iota/kappa carrageenan mixtures. Gums and Stabilisers for the Food Industry 2015, 18. (in press).
5. Fernandes P.B., Gonçalves M.P., Doublier J.L. A rheological characterization of kappa-carrageenan/galactomannan mixed gels: a comparison of locust bean gum samples. Carbohydrate Polymers 1991, 16(3):253-274.
6. Iijima M., Hatakeyama T., Takahashi M., Hatakeyama H. Effect of thermal history on kappa-carrageenan hydrogelation by differential scanning calorimetry. Thermochimica Acta 2007, 452(1):53-58.
7. Kara S., Tamerler C., Bermek H., Pekcan O. Cation effects on sol-gel and gel-sol phase transitions of kappa-carrageenan-water system. International Journal of Biological Macromolecules 2003, 31(4-5):177-185.
8. Li L., Ni R., Shao Y., Mao S. Carrageenan and its applications in drug delivery. Carbohydrate Polymers 2014, 103(0):1-11.
9. Lundin L., Odic K., Foster T.J., Norton I.T. Phase separation in mixed carrageenan systems. Supermolecular and colloidal structures in biomaterials and biosubstrates 1999, 436-449. Imperial College Press, Mysore, India. M. Lal, P.J. Lillford, V.M. Naik, V. Prakash (Eds.).
10. Mangione M.R., Giacomazza D., Bulone D., Martorana V., San.Biagio P.L. Thermoreversible gelation of κ-Carrageenan: relation between conformational transition and aggregation. Biophysical Chemistry 2003, 104(1):95-105.
11. Milas M., Rinaudo M. The gellan sol-gel transition. Carbohydrate Polymers 1996, 30(2-3):177-184.
12. Miyoshi E., Takaya T., Williams P.A., Nishinari K. Effects of sodium chloride and calcium chloride on the interaction between gellan gum and konjac glucomannan. Journal of Agricultural and Food Chemistry 1996, 44(9):2486-2495.
13. Morris E.R., Rees D.A., Robinson G. Cation-specific aggregation of carrageenan helices: domain model of polymer gel structure. Journal of Molecular Biology 1980, 138(2):349-362.
14. Nguyen B.T., Nicolai T., Benyahia L., Chassenieux C. Synergistic effects of mixed salt on the gelation of κ-carrageenan. Carbohydrate Polymers 2014, 112:10-15.
15. Nishinari K., Watase M., Rinaudo M., Milas M. Characterization and properties of gellan-kappa-carrageenan mixed gels. Food Hydrocolloids 1996, 10(3):277-283.
16. Nono M., Durand D., Nicolai T. Rheology and structure of mixtures of iota-carrageenan and sodium caseinate. Food Hydrocolloids 2012, 27(1):235-241.
17. Nunez-Santiago M.D., Tecante A. Rheological and calorimetric study of the sol-gel transition of kappa-carrageenan. Carbohydrate Polymers 2007, 69(4):763-773.
18. Parker A., Brigand G., Miniou C., Trespoey A., Vallée P. Rheology and fracture of mixed ι- and κ-carrageenan gels: two-step gelation. Carbohydrate Polymers 1993, 20(4):253-262.
19. Piculell L. Gelling carrageenans. Food polysaccharides and their applications 2006, 239-288. CRC Press, Boca Raton. 4th ed. A.M. Stephen, G.O. Phillips, P.A. Williams (Eds.).
20. Piculell L., Håkansson C., Nilsson S. Cation specificity of the order-disorder transition in iota carrageenan: effects of kappa carrageenan impurities. International Journal of Biological Macromolecules 1987, 9(5):297-301.
21. Piculell L., Nilsson S., Muhrbeck P. Effects of small amounts of kappa-carrageenan on the rheology of aqueous iota-carrageenan. Carbohydrate Polymers 1992, 18:199-208.
22. Prajapati V.D., Maheriya P.M., Jani G.K., Solanki H.K. Carrageenan: a natural seaweed polysaccharide and its applications. Carbohydrate Polymers 2014, 105:97-112.
23. Rachas C., Rinaudo M. Mechanism of gel formation in kappa-carrageenan. Biopolymers 1984, 23(4):733-746.
24. Rees D.A., Steele I.W., Williamson F.B. Conformational analysis of polysaccharides. III. The relation between stereochemistry and properties of some natural polysaccharide sulfates (1). Journal of Polymer Science Part C: Polymer Symposia 1969, 28(1):261-276.
25. Ridout M.J., Garza S., Brownsey G.J., Morris V.J. Mixed iota-kappa carrageenan gels. International Journal of Biological Macromolecules 1996, 18(1-2):5-8.
26. Ross-Murphy S.B. Small deformation rheological behaviour of biopolymer mixtures. Biopolymer mixtures 1995, 85-98. Nottingham University Press, Nottingham. S.E. Harding, S.E. Hill, J.R. Mitchell (Eds.).
27. Takemasa M., Chiba A., Date M. Gelation mechanism of kappa- and iota-carrageenan investigated by correlation between the strain-optical coefficient and the dynamic shear modulus. Macromolecules 2001, 34(21):7427-7434.
28. Tako M. The principle of polysaccharide gels. Advances in Bioscience and Biotechnology 2015, 06(01):22-36.
29. Tuvikene R., Truus K., Robal M., Volobujeva O., Mellikov E., Pehk T., et al. The extraction, structure, and gelling properties of hybrid galactan from the red alga Furcellaria lumbricalis (Baltic Sea, Estonia). Journal of Applied Phycology 2010, 22(1):51-63.
30. Van de Velde F., Knutsen S.H., Usov A.I., Rollema H.S., Cerezo A.S. H-1 and C-13 high resolution NMR spectroscopy of carrageenans: application in research and industry. Trends in Food Science & Technology 2002, 13(3):73-92.
31. Van de Velde F., Lourenco N.D., Pinheiro H.M., Bakker M. Carrageenan: a food-grade and biocompatible support for immobilisation techniques. Advanced Synthesis & Catalysis 2002, 344(8):815-835.
32. van de Velde F., Antipova A.S., Rollema H.S., Burova T.V., Grinberg N.V., Pereira L., et al. The structure of kappa/iota-hybrid carrageenans II. Coil-helix transition as a function of chain composition. Carbohydrate Research 2005, 340(6):1113-1129.
33. Villanueva R.D., Mendoza W.G., Rodrigueza M.R.C., Romero J.B., Montaño M.N.E. Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blends. Food Hydrocolloids 2004, 18(2):283-292.
34. Yuryev V.P., Blumenfeld A.L., Braudo E.E., Tolstoguzov V.B. Interaction of sodium and potassium ions with κ-carrageenan. Colloid and Polymer Science 1991, 269(8):850-854.
35. Zhang J., Rochas C. Interactions between agarose and κ-carrageenans in aqueous solutions. Carbohydrate Polymers 1990, 13(3):257-271.