Structure of aggregating κ-carrageenan fractions studied by light scattering

Abstract

We have studied κ-carrageenan fractions with varying molar mass, obtained by sonication, using static and dynamic light scattering and polarimetry. The samples were characterised in 0.1 M NaCl and 0.1 M NaI, i.e. in the coil and helix conformation, respectively. We find that the molar mass and size of the untreated sample are the same in the coil and helix conformation. For the sonicated samples, we find larger average molar masses and sizes in the helix conformation. The critical temperature, T c, below which the coil–helix transition sets in, decreases with decreasing molar mass. Aggregation is induced by lowering the temperature in the presence of 0.01 M KCl, which leads to the formation of locally rigid bundles of κ-carrageenan chains. The thickness of the bundles increases slowly with time and we have not observed stabilisation, even after 24 h at 10°C below T c. The local structure of the aggregates is the same for all fractions, but at a given temperature, the rate of aggregation decreases with decreasing molar mass.