Abstract
The impact of the ionic strength by the addition of NaCl (from 0.025 to 2.0 mol/L) on the thermal reversibility of kappa/iota-hybrid carrageenans (CA) gels extracted from Mastocarpus stellatus seaweed is reported, together with the rheological properties of obtained CA (2.0 wt%) gels. The results indicated that samples prepared in NaCl 1.0 mol/L) featured strong gelling properties. All CA gels reached stability after 20 min of maturation and without syneresis. No thermal hysteresis and fully thermal reversible gels were achieved with high salt content. Viscoelastic properties of gels showed a strong temperature dependency. The initial gelation and gel setting temperatures significantly depended on the NaCl content (<0.5 mol/L), whereas end gel and gel melting temperatures were almost independent of the ionic strength.
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