Physico-chemical properties of carrageenan gels in presence of various cations.

Phase separation and gelation induced by addition of monovalent and divalent cations in iota and kappa carrageenan solutions were investigated as a function of the polymer and cation concentrations. Rheological measurements have also been carried out at a given polymer concentration. The storage modulus (G') determined at a cation/polymer ratio was always higher for kappa- than for iota-carrageenan. For iota carrageenan, G' increased slowly with the monovalent salt concentration and more quickly with the divalent salt concentration. At the opposite, for kappa carrageenan, G' increased more rapidly in the presence of KCl than with calcium or copper. Nevertheless for large salt concentrations, G' became independent of the type and concentration of cations in the kappa carrageenan solution.