Formation of Calcium-Mediated Junction Zones at the Onset of the Sol-Gel Transition of Commercial K-Carrageenan Solutions

Gelling temperatures of commercial K-carrageenan solutions were measured using dynamic oscillatory shear rheometry, in response to varying polymer (0.4% to 1.6%, w-w) and added Ca2+ (5 to 20 mM) salts. Gelling temperatures were found to shift to higher temperatures with increased polymer and Ca2+ co...

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Bibliographic Details
Published in:Journal of food science 2010-04, Vol.75 (3), p.E153-E156
Main Authors: Nickerson, Michael T, Darvesh, Rozina, Paulson, Allan T
Format: Article
Language:English
Online Access:Get full text
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Summary:Gelling temperatures of commercial K-carrageenan solutions were measured using dynamic oscillatory shear rheometry, in response to varying polymer (0.4% to 1.6%, w-w) and added Ca2+ (5 to 20 mM) salts. Gelling temperatures were found to shift to higher temperatures with increased polymer and Ca2+ concentration. The Tang model was used to estimate the number of Ca2+-mediated cross-links formed with K-carrageenan at the onset of junction zone formation. Based on this model, 6 K-carrageenan double helices were estimated to be cross-linked by 5 Ca2+ ions through ionic bridging and electrostatic attraction, within a cross-linking region equivalent to one pitch of the double helix.
ISSN:0022-1147
DOI:10.1111/j.1750-3841.2010.01519.x