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231223s2009 xx |||||o 00| ||eng c |
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|a 10.1002/mrc.2389
|2 doi
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|a pubmed24n0619.xml
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|a (DE-627)NLM185826288
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|a (NLM)19152376
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|a DE-627
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|e rakwb
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|a eng
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|a Gobet, Mallory
|e verfasserin
|4 aut
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|a The effect of salt content on the structure of iota-carrageenan systems
|b (23)Na DQF NMR and rheological studies
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|c 2009
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|2 rdacarrier
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|a Date Completed 12.05.2009
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|a Date Revised 19.11.2015
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|a published: Print
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|a Citation Status MEDLINE
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|a Copyright (c) 2009 John Wiley & Sons, Ltd.
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|a (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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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Sodium Isotopes
|2 NLM
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|a Sodium Chloride
|2 NLM
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|a 451W47IQ8X
|2 NLM
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|a Carrageenan
|2 NLM
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|a 9000-07-1
|2 NLM
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|a Mouaddab, Mohamed
|e verfasserin
|4 aut
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|a Cayot, Nathalie
|e verfasserin
|4 aut
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|a Bonny, Jean-Marie
|e verfasserin
|4 aut
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|a Guichard, Elisabeth
|e verfasserin
|4 aut
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|a Le Quéré, Jean-Luc
|e verfasserin
|4 aut
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|a Moreau, Céline
|e verfasserin
|4 aut
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|a Foucat, Loïc
|e verfasserin
|4 aut
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|i Enthalten in
|t Magnetic resonance in chemistry : MRC
|d 1985
|g 47(2009), 4 vom: 01. Apr., Seite 307-12
|w (DE-627)NLM098179667
|x 1097-458X
|7 nnns
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| 773 |
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|g volume:47
|g year:2009
|g number:4
|g day:01
|g month:04
|g pages:307-12
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|u http://dx.doi.org/10.1002/mrc.2389
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