Phase transitions of kappa-carrageenan gels in various types of salts
Yükleniyor...
Dosyalar
Tarih
2006-11-05
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Activation energy, Gelation, Phase separation, Polysaccharides, Sol-gel, Photon transmission, Aggregation, Gelation, Model, Hysteresis, Phase transitions, Salts, Colloid, Gel, Temperature effect, Carrageenan gels, Carrageenan-water system
Kaynak
Journal of Applied Polymer Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
102
Sayı
3
Künye
Kara, S., Arda, E., Kavzak, B. & Pekcan, M. Ö. (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
