Molecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixtures

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dc.authoridPEKCAN, Onder/0000-0002-0082-8209
dc.authorwosidPEKCAN, Onder/Y-3158-2018
dc.contributor.authorKara, S
dc.contributor.authorArda, E
dc.contributor.authorPekcan, Ö
dc.date.accessioned2024-06-12T10:55:49Z
dc.date.available2024-06-12T10:55:49Z
dc.date.issued2005
dc.departmentTrakya Üniversitesien_US
dc.description.abstractSol-gel and gel-sol phase transitions of kappa-iota (kappa-iota) carrageenan mixtures in two types of salts were studied using photon transmission technique. Here, KCl and CaCl2 were chosen as the proper salts for the carrageenan mixtures. Coil-to-double helix (c-h) and double helix-to-dimer (h-d) phase transitions of carrageenan mixtures in monovalent and bivalent cation solutions were studied upon heating and cooling by using photon transmission technique. Photon transmission intensity, It, was monitored against temperature to determine the (c-h) and (h-d) transition temperatures (T-ch and T-nd). Two distinct transition regions were observed in both heating and cooling of the carrageenan-bivatent CaCl2 salt system. At the first step of heating process dimers decompose into double helices by making (d-h) transition. At the high temperature region (h-c) transition takes place. Carrageenan-monovalent KCl salt system presented only (c-h) and (h-c) transitions upon cooling and heating processes. Transition temperatures at the heating and cooling processes were obtained. A hysteresis was observed between (h-c)-(c-h) and (d-h)-(h-d) transitions for the monovalent and bivalent cations respectively.en_US
dc.identifier.doi10.1080/01411590500420766
dc.identifier.endpage926en_US
dc.identifier.issn0141-1594
dc.identifier.issue12en_US
dc.identifier.scopus2-s2.0-30344474034en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage915en_US
dc.identifier.urihttps://doi.org/10.1080/01411590500420766
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19569
dc.identifier.volume78en_US
dc.identifier.wosWOS:000234654300005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofPhase Transitionsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarrageenan Mixtureen_US
dc.subjectPhase Transitionen_US
dc.subjectTransition Temperatureen_US
dc.subjectHysteresisen_US
dc.subjectSalt Solutionen_US
dc.subjectPhoton Transmission Techniqueen_US
dc.subjectConformational Transitionen_US
dc.subjectIndicative Evidenceen_US
dc.subjectPhase-Transitionsen_US
dc.subjectReal-Timeen_US
dc.subjectGelationen_US
dc.subjectSystemsen_US
dc.subjectDynamicsen_US
dc.titleMolecular recognition during sol-gel and gel-sol transition of kappa-iota carrageenan mixturesen_US
dc.typeArticleen_US

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