The effect of salt content on the structure of iota-carrageenan systems : (23)Na DQF NMR and rheological studies
Copyright (c) 2009 John Wiley & Sons, Ltd.
| Veröffentlicht in: | Magnetic resonance in chemistry : MRC. - 1985. - 47(2009), 4 vom: 01. Apr., Seite 307-12 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , , , , |
| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2009
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| Zugriff auf das übergeordnete Werk: | Magnetic resonance in chemistry : MRC |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Sodium Isotopes Sodium Chloride 451W47IQ8X Carrageenan 9000-07-1 |
| Zusammenfassung: | Copyright (c) 2009 John Wiley & Sons, Ltd. (23)Na NMR spectroscopy has been used to study the effects of Na(+) ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and (23)Na T(1) relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. (23)Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a 'bound' sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence of Na(+) ions |
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| Beschreibung: | Date Completed 12.05.2009 Date Revised 19.11.2015 published: Print Citation Status MEDLINE |
| ISSN: | 1097-458X |
| DOI: | 10.1002/mrc.2389 |