Abstract
Abstract 23Na, 87Rb, and 133Cs NMR spectra were observed to study an interaction between these cations and κ-carrageenan. It was found that the NMR intensity of gel-forming cations undergoes a remarkable change in the vicinity of the sol-gel transition temperature, while the non-gel-forming cation which coexists together with a gel-forming cation does not show any change. These results suggest that gel-forming cations selectively interact with κ-carrageenan. Motion of water molecules in the gel and the solution of κ-carrageenan was studied by measuring the water proton spin-spin relaxation time. The results indicate three different types of water molecule: a free bulk water molecule, a water molecule strongly bound to κ-carrageenan, and a water molecule weakly bound to the gel network.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
