School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; School of Grain and Oil, Henan University of Technology, Zhengzhou, 450000, China.
School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, 250353, China.
Carbohydr Polym. 2018 Dec 15;202:530-535. doi: 10.1016/j.carbpol.2018.08.146. Epub 2018 Sep 13.
The influences of 4 mono- and di-valent cations (K, Na, Mg and Ca) on the mechanical, sol-gel transition and freeze-thaw properties of κ-carrageenan gel were investigated. Texture profile analysis results demonstrated that the texture behavior of gelatinized κ-carrageenan was obviously influenced by the cation types and concentrations and the influence of K was the greatest. The gelling temperature (T) of κ-carrageenan gel showed a positive correlation with cation concentrations and the influence of K was still the largest. However, the viscosities of κ-carrageenan gels evoked by divalent cations were higher than monovalent cations. Furthermore, cations reduced freeze-thaw stability of κ-carrageenan gels and followed the same influence tendency as viscosities. It was proposed that divalent cations form direct crosslinking between κ-carrageenan helices while monovalent cations only bind single sulphate groups on κ-carrageenan molecules. There were more junction zones in divalent cations invoked gels. Furthermore, K and Ca cations showed apparent synergistic effect in the research.
研究了 4 种单价和二价阳离子（K、Na、Mg 和 Ca）对κ-卡拉胶凝胶力学性能、溶胶-凝胶转变和冻融性能的影响。质构分析结果表明，阳离子类型和浓度明显影响了κ-卡拉胶的凝胶质构行为，其中 K 的影响最大。κ-卡拉胶凝胶的胶凝温度（T）与阳离子浓度呈正相关，K 的影响仍然最大。然而，二价阳离子诱导的κ-卡拉胶凝胶的粘度高于单价阳离子。此外，阳离子降低了κ-卡拉胶凝胶的冻融稳定性，其影响趋势与粘度相同。提出二价阳离子在κ-卡拉胶螺旋之间形成直接交联，而单价阳离子仅与κ-卡拉胶分子上的单个硫酸基团结合。二价阳离子诱导的凝胶中有更多的连接区。此外，在研究中，K 和 Ca 阳离子表现出明显的协同效应。
