Abstract
NMR and potentiometric methods revealed at least two types of interactions of Na+ and K+ ions with κ-carrageenan, viz., Coulombic interaction with polysaccharide sulfate groups, and a coordination one, leading, in the case of the Na+ ions, to formation of nonstoichiometric complexes. The absence of any correlation between the coordination binding density of the cations and their promoting effect on gelation process was demonstrated.
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