Souza Hiléia K S, Kraiem Wala, Ben Yahia Amine, Aschi Adel, Hilliou Loïc
Institute for Polymers and Composites (IPC), Campus de Azurém, University of Minho, 5800-048 Guimarães, Portugal.
Centre for Innovation in Polymer Engineering (PIEP), Campus de Azurém, University of Minho, Building 15, 4800-058 Guimarães, Portugal.
Materials (Basel). 2023 Jul 31;16(15):5387. doi: 10.3390/ma16155387.
Hybrid carrageenans, also called kappa-2 (K2) or weak kappa, are a class of sulfated polysaccharides with thermo-reversible gelling properties in water and are extracted from a specific family of red seaweeds. K2 are known in the industry for their texturizing properties which are intermediate between those of kappa-carrageenans (K) and iota-carrageenans (I). As such, K2 are gaining industrial interest, as they can replace blends of K and I (K + I) in some niche applications. Over the last decade or so, some progress has been made in unravelling K2's chemical structure. The understanding of K2 gel's structure-rheological properties' relationships has also improved. Such recent progress is reported here, reviewing the literature on gelling K2 published since the last review on the topic. The focus is on the seaweeds used for extracting K2, their block copolymer chemical structures, and how these impact on the gel's formation and rheological properties. The outcome of this review is that additional rheological and structural studies of K2 hydrogels are needed, in particular to understand their viscoelastic behavior under large deformation and to unravel the differences between the texturizing properties of K2 and K + I.
杂合卡拉胶，也称为κ-2（K2）或弱κ型卡拉胶，是一类在水中具有热可逆凝胶特性的硫酸化多糖，从特定的红海藻家族中提取。K2因其质地特性在行业中闻名，其质地特性介于κ-卡拉胶（K）和ι-卡拉胶（I）之间。因此，K2正引起行业兴趣，因为它们可以在一些特定应用中替代K和I的混合物（K + I）。在过去十年左右的时间里，在阐明K2的化学结构方面取得了一些进展。对K2凝胶的结构-流变学性质关系的理解也有所提高。本文报道了这些最新进展，回顾了自上次关于该主题的综述以来发表的有关K2凝胶化的文献。重点是用于提取K2的海藻、它们的嵌段共聚物化学结构，以及这些如何影响凝胶的形成和流变学性质。本次综述的结果是，需要对K2水凝胶进行更多的流变学和结构研究，特别是要了解它们在大变形下的粘弹性行为，并阐明K2和K + I质地特性之间的差异。
