Abstract
The rheological change in kappa-carrageenan and agarose gels immersed in alkali metal salt solution was studied by the measurement of longitudinal vibrations. The storage modulus of kappa-carrageenan gel increased remarkably by the immersion, while that of agarose gel did not change so much. The reason of this change in kappa-carrageenan was ascribed to the shielding effect of the electrostatic repulsion of sulfate groups by alkali metal ions. As a result of the shielding, the helical structure was thought to become the densely packed state. The difference of the action between the two groups (Li+, Na+) and (K+, Cs+) was discussed from the viewpoint that these ions are either structure makers or breakers for the structure of water.
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Watase, M., Nishinari, K. The rheological study of the interaction between alkali metal ions and kappa-carrageenan gels. Colloid & Polymer Sci 260, 971–975 (1982). https://doi.org/10.1007/BF01413132
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DOI: https://doi.org/10.1007/BF01413132