Structural characteristics of carrageenan gels: various types of counter ions
Structural characteristics of carrageenan gels: various types of counter ions
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DOI：
10.1016/s0268-005x(03)00021-3
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发表时间：
2003-07
影响因子：
10.7
通讯作者：
Y. Yuguchi;H. Urakawa;K. Kajiwara
中科院分区：
文献类型：
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作者：
Y. Yuguchi;H. Urakawa;K. Kajiwara
通过小角X射线散射研究了κ-和ι-卡拉胶与各种单价抗衡离子的凝胶机理。链聚集的程度与根据横截面古尼尔图估计的横截面回转半径进行了讨论。 κ-卡拉胶的凝胶化涉及除Li+和Na+型之外的双螺旋的多重聚集，而ι-卡拉胶凝胶仅由双螺旋组成。
The gelation mechanism of κ- and ι-carrageenan with various types of monovalent counter ions are considered by means of small-angle X-ray scattering. The extent of chain aggregation was discussed with the cross-sectional radius of gyration estimated from cross-sectional Gunier plots. The gelation of κ-carrageenan found to involve the multiple aggregation of double helices except for Li+and Na+-type, while ι-carrageenan gel was consisted of just double helices.