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The Influence of Locust Bean Gum and Dextran on the Gelation of κ-Carrageenan by P. A. Williams; M. J. Langdon is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.

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## Gelation of K-Carrageenan The interaction ofK-currugwnan with locust bean gum and dextrun has been studied by rheologj: difkwntid scanning calorimrtry (DSC), und electron spin rcsonunce spectroscop)2 (ESR) . Rhrologicul inemirements show that the currageenun gel churactcrirtics arc grcatly enhanced in thc presence of locirst bean gum but not in the pressencc of dt.,utran. Curra~ecnan/lociist beun gum wixtiircs .show two peaks in the dsc cooling ci1rvc.s. The highcr tempcmturc pcak corrijsponds to thc temprrutiire qjkclation and its intensity incriwses at tho expense oflhe l o ~r r tcnipcrutrirr peuk as the proportion oflociwt bean gum in the mixtiirc increuses. Fiirthcrmore, the DSC hcaring c1irve.s shoi?. mhunced broadening w h m lociist beun gum is present, indicuting incrcusrd aggrqption. Thcw r t w l t s ure taken as evidence' of i,urragecnan/locii.st hcan giirn ussocialion. The gefution process hus also been ,fidlowtxi hy ESR ttsing ~~~~i n -l u h e l ~~d currugcenan. On cooling carrageenan .soliition.s. un immobile component appears in the ESR .spcictra signif.j,ing u l o s s of'sc~gmental moidity consistent with chain stlffkning d u ~ t o the coil + helix con fi)rinutionu

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Author

P. A. Williams; M. J. Langdon

Publisher

Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0006-3525)

Published

1998

Language

EN

Field

Biochemistry, Genetics and Molecular Biology (Life Sciences)