Cation effects on swelling of k-carrageenan
Küçük Resim Yok
Tarih
2003
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Swelling behavior of kappa-carrageenan gels in water and KCl solutions was investigated by photon transmission experiments following the preparation of gels in the presence and absence of externally added K+ ion as a gel promoting agent. Transmitted photon intensity, I-tr, increased continuously during swelling depending on the carrageenan and ion content in the gel. This increase in I-tr was modeled using the Li-Tanaka equation. Both the experimental work and the model showed that the swelling of low carrageenan and ion content gels took less time than that of high ion content gels. It is confirmed that double helices in a swollen gel move much faster in pure water than in KCl solution during swelling processes. Swelling time constants, tau(I), and collective diffusion coefficients, D-o, were measured for the gels swollen in water and KCl solutions. (C) 2003 Wiley Periodicals, Inc.
Açıklama
Anahtar Kelimeler
Carrageenan, Swelling, Photon Transmission, Collective Diffusion Coefficient, Kappa-Carrageenan, Acrylamide Gels, Kinetics, Microstructure
Kaynak
Biopolymers
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
70
Sayı
2
