Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration

María C. Núñez-Santiago; Alberto Tecante; Sylvie Durand; Catherine Garnier; Jean L. Doublier

doi:10.1063/1.2964675

Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration

María C. Núñez-Santiago, Alberto Tecante, Sylvie Durand, Catherine Garnier, Jean L. Doublier

Centro de Desarrollo de Productos Bióticos (CEPROBI)

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

1 Scopus citations

Abstract

Rheology, microDSC, and confocal laser scanning microscopy were used to study the effect of potassium ion on the viscoelastic behavior, disorder-order transition and the ultrastructure, respectively, of kappa-carrageenan in aqueous medium in the vicinity of the critical total ionic concentration (C*). The rheological tests showed a "weak" gel behavior, with G′>G″ and both moduli dependent on frequency. However, during heating, microDSC showed two zones: one attributed to the presence of ordered double helices without aggregation, and another to the fusion of aggregated double helices. Microscopy showed a three-dimensional network whose continuity depends of the concentration of added potassium ions. For a gel to be formed, a sufficient amount of potassium ion is necessary to promote complete aggregation of double helices so they can form a continuous three-dimensional network.

Original language	English
Title of host publication	The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting
Pages	315-317
Number of pages	3
DOIs	https://doi.org/10.1063/1.2964675
State	Published - 2008
Event	15th International Congress on Rheology - Monterey, CA, United States Duration: 3 Aug 2008 → 8 Aug 2008

Publication series

Name	AIP Conference Proceedings
Volume	1027
ISSN (Print)	0094-243X
ISSN (Electronic)	1551-7616

Conference

Conference	15th International Congress on Rheology
Country/Territory	United States
City	Monterey, CA
Period	3/08/08 → 8/08/08

Keywords

Disorder-order transition
Kappa-carrageenan
MicroDSC and CLSM
Rheology

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10.1063/1.2964675

Cite this

Núñez-Santiago, M. C., Tecante, A., Durand, S., Garnier, C., & Doublier, J. L. (2008). Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration. In The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting (pp. 315-317). (AIP Conference Proceedings; Vol. 1027). https://doi.org/10.1063/1.2964675

Núñez-Santiago, María C. ; Tecante, Alberto ; Durand, Sylvie et al. / Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration. The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting. 2008. pp. 315-317 (AIP Conference Proceedings).

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title = "Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration",

abstract = "Rheology, microDSC, and confocal laser scanning microscopy were used to study the effect of potassium ion on the viscoelastic behavior, disorder-order transition and the ultrastructure, respectively, of kappa-carrageenan in aqueous medium in the vicinity of the critical total ionic concentration (C*). The rheological tests showed a {"}weak{"} gel behavior, with G′>G″ and both moduli dependent on frequency. However, during heating, microDSC showed two zones: one attributed to the presence of ordered double helices without aggregation, and another to the fusion of aggregated double helices. Microscopy showed a three-dimensional network whose continuity depends of the concentration of added potassium ions. For a gel to be formed, a sufficient amount of potassium ion is necessary to promote complete aggregation of double helices so they can form a continuous three-dimensional network.",

keywords = "Disorder-order transition, Kappa-carrageenan, MicroDSC and CLSM, Rheology",

author = "N{\'u}{\~n}ez-Santiago, {Mar{\'i}a C.} and Alberto Tecante and Sylvie Durand and Catherine Garnier and Doublier, {Jean L.}",

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Núñez-Santiago, MC, Tecante, A, Durand, S, Garnier, C & Doublier, JL 2008, Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration. in The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting. AIP Conference Proceedings, vol. 1027, pp. 315-317, 15th International Congress on Rheology, Monterey, CA, United States, 3/08/08. https://doi.org/10.1063/1.2964675

Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration. / Núñez-Santiago, María C.; Tecante, Alberto; Durand, Sylvie et al.
The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting. 2008. p. 315-317 (AIP Conference Proceedings; Vol. 1027).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

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T1 - Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration

AU - Núñez-Santiago, María C.

AU - Tecante, Alberto

AU - Durand, Sylvie

AU - Garnier, Catherine

AU - Doublier, Jean L.

PY - 2008

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N2 - Rheology, microDSC, and confocal laser scanning microscopy were used to study the effect of potassium ion on the viscoelastic behavior, disorder-order transition and the ultrastructure, respectively, of kappa-carrageenan in aqueous medium in the vicinity of the critical total ionic concentration (C*). The rheological tests showed a "weak" gel behavior, with G′>G″ and both moduli dependent on frequency. However, during heating, microDSC showed two zones: one attributed to the presence of ordered double helices without aggregation, and another to the fusion of aggregated double helices. Microscopy showed a three-dimensional network whose continuity depends of the concentration of added potassium ions. For a gel to be formed, a sufficient amount of potassium ion is necessary to promote complete aggregation of double helices so they can form a continuous three-dimensional network.

AB - Rheology, microDSC, and confocal laser scanning microscopy were used to study the effect of potassium ion on the viscoelastic behavior, disorder-order transition and the ultrastructure, respectively, of kappa-carrageenan in aqueous medium in the vicinity of the critical total ionic concentration (C*). The rheological tests showed a "weak" gel behavior, with G′>G″ and both moduli dependent on frequency. However, during heating, microDSC showed two zones: one attributed to the presence of ordered double helices without aggregation, and another to the fusion of aggregated double helices. Microscopy showed a three-dimensional network whose continuity depends of the concentration of added potassium ions. For a gel to be formed, a sufficient amount of potassium ion is necessary to promote complete aggregation of double helices so they can form a continuous three-dimensional network.

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Núñez-Santiago MC, Tecante A, Durand S, Garnier C, Doublier JL. Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration. In The XVth International Congress on Rheology - The Society of Rheology 80th Annual Meeting. 2008. p. 315-317. (AIP Conference Proceedings). doi: 10.1063/1.2964675

Viscoelasticity, conformational transition and ultrastructure of Kappa-Carrageenan in the presence of potassium ion around the critical total ion concentration

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