![]() The stress-strain curves indicated that the mechanical properties of the above gel systems on the compressive mode were much better than those of the hydrogels of kappa- and iota-carrageenans as well as the cellulose gel with BMIMCl. On the other hand, lambda-carrageenan gave a better miscible composite gel with cellulose and BMIMCl, followed by iota- and kappa-carrageenans. cold water, dispersion is improved by mixing with sugar (3-5x) or small amounts of alcohol. The results indicated that, among the three types of carrageenans, kappa- and iota-carrageenans gave better miscible gels with BMIMCl, followed by lambda-carrageenan. Three main types of carrageenan are used commercially, which are known in the food industry as iota-, kappa-, and lambda-carrageenan. It grows along the coasts of North America and Europe. In conclusion, the extraction of -carrageenan by Ca (OH) 2 is practical and feasible, with an improved gel strength and a higher product yield. No carrageenan was detected in the small or large intestine of rats fed 5 native carrageenan (iota from E. 1975), or of rats fed diets containing 5 Chondrus crispus carrageenan (kappa/lambda) for 13 weeks (Pittman et al. ![]() Carraigin has been used in Ireland since 400 AD as a gelatin and as a home remedy to cure coughs and colds. carrageenan (kappa from Gigartina spp., iota from E. Amylose is a substance found in foods that can be used to function as an emulsion stabilizer, water binder, thickener, and gel-forming agent. The gels were characterized by X-ray diffraction (XRD), thermal analysis (TGA and DSC), scanning electron microscope (SEM) and compressive testing. The name Carrageenan is derived from the Chondrus crispus species of seaweed known as Carrageen Moss or Irish Moss in England, and Carraigin in Ireland. kappa-Carrageenan gave the formation of hard gel while the other two carrageenans gave the formation of softer gels with BMIMCl. Identifiers URN: urn:nbn:se:umu:diva-26996 DOI: 10.1021/la9802116 OAI: oai:DiVA.Gels of three types of carrageenans (kappa-, iota- and lambda-), as well as their composite gels with cellulose, were prepared using an ionic liquid, 1-butyl-3-methylimidazolium chloride (BMIMCl), by a heating-cooling process. ![]() NEMATIC PHASE-TRANSITION, SELECTIVE SITE BINDING, HELIX-COIL TRANSITIONS, BOLTZMANN CELL MODEL, IOTA-CARRAGEENAN, GELS, CONFORMATION, SUSPENSIONS, MIXTURES, POLYMERS to maintain the physico-chemical state of a foodstuff stabilisers include. Place, publisher, year, edition, pagesWASHINGTON: American Chemical Society, 1998. The iota carrageenan network forms a transparent, elastic gel. carrageenan, locust bean gum and kappa-carrageenan locust bean gum gels. In coexisting phases, the helical content was larger in the nematic than in the isotropic phase. The volume fraction of the nematic phase depended sensitively on the overall helical content. Carrageenan is a polysaccharide gelling and thickening agent obtained from sea weed. From these data the persistence length of the kappa-carrageenan helix was estimated as 60-90 nm. The phase boundaries of the nematic phase depended on molecular weight and ionic strength qualitatively as expected for a charged rigid polymer. In the IC, these values at 5 ☌ are 86.7 and. The influence of temperature on G and G is portrayed in Fig. CGs perform various functions in these pharmaceutical formulations, ranging from the formation of matrices, stabilizers, binders, disintegrators, solubilizers, thickeners, and coatings, to more. A state diagram, which is the equivalent of a phase diagram but including also nonequilibrium states (in our case a gel), was established in the mixed salt solutions of NaI/CsI where the competition between phase separation and gelation could be studied. The G and G values of IC at 1 Hz are 86.2 and 3.8 Pa, respectively, and salt addition raises G to 141.0 and 132.4 Pa, but G stays put, with 50 and 100 mM salt, respectively. Carrageenan as a biomaterial for biomedical applications and in drug delivery systems and tissue engineering 22, 106, 108, 112, 121, 126, 132. The recently discovered isotropic/nematic phase transition in kappa-carrageenan was further examined by macroscopic observations and by NMR. 4935-44 Article in journal (Refereed) Published Abstract Small amounts of kappa carrageenan in supposedly pure samples of the iota form have a great impact on the rheology and apparent ion selectivity of the latter.
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