Abstract
DSC and ESR spectroscopy have indicated that an association occurs between konjac mannan chains and (aggregated) κ-carrageenan helices. On cooling mixed systems at low ionic strength, a coil-helix transition of κ-carrageenan, as evidenced by a DSC exothermic peak (peak I), occurs at a temperature significantly higher than the «normal» transition temperature observed for κ-carrageenan alone. This transition is accompanied by a partial immobilization of the konjac mannan chains, as evidenced by ESR spectroscopy
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