Molecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixtures

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Küçük Resim

Tarih

2005-12

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Taylor & Francis ltd

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Araştırma projeleri

Organizasyon Birimleri

Dergi sayısı

Özet

Sol-gel and gel-sol phase transitions of kappa-iota (kappa-iota) carrageenan mixtures in two types of salts were studied using photon transmission technique. Here, KCl and CaCl2 were chosen as the proper salts for the carrageenan mixtures. Coil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of carrageenan mixtures in monovalent and bivalent cation solutions were studied upon heating and cooling by using photon transmission technique. Photon transmission intensity, It, was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T-ch and T-nd). Two distinct transition regions were observed in both heating and cooling of the carrageenan-bivatent CaCl2 salt system. At the first step of heating process dimers decompose into double helices by making (d-h) transition. At the high temperature region (h-c) transition takes place. Carrageenan-monovalent KCl salt system presented only (c-h) and (h-c) transitions upon cooling and heating processes. Transition temperatures at the heating and cooling processes were obtained. A hysteresis was observed between (h-c)-(c-h) and (d-h)-(h-d) transitions for the monovalent and bivalent cations respectively.

Açıklama

Anahtar Kelimeler

Photon transmission technique, Conformational transition, Indicative evidence, Phase-transitions, Real-time, Gelation, Systems, Dynamics, Carrageenan mixture, Phase transition, Transition temperature, Hysteresis, Salt solution, Dimers, Mixtures, Potassium compounds, Salts, Heating processes, Photon transmission, Sol-gels

Kaynak

Phase transitions

WoS Q Değeri

Q3

Scopus Q Değeri

Q3

Cilt

78

Sayı

12

Künye

Arda, E., Kara, S. & Pekcan, M. Ö. (2005). Molecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixtures. Phase Transitions, 78(12), 915-926. doi:10.1080/01411590500420766