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K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan.
Biophys Chem. 2005 Feb 01; 113(2):129-35.BC

Abstract

The effects of K(+), Na(+) ions and their mixture on the conformational transition and macroscopic gel properties of kappa-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of kappa-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K(+) with respect to Na(+) ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K(+)]/[Na(+)] ratio.

Authors+Show Affiliations

CNR-IBF at Palermo, Via U. La Malfa, 153, 90146 Palermo, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15617819

Citation

Mangione, M R., et al. "K(+) and Na(+) Effects On the Gelation Properties of Kappa-Carrageenan." Biophysical Chemistry, vol. 113, no. 2, 2005, pp. 129-35.
Mangione MR, Giacomazza D, Bulone D, et al. K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan. Biophys Chem. 2005;113(2):129-35.
Mangione, M. R., Giacomazza, D., Bulone, D., Martorana, V., Cavallaro, G., & San Biagio, P. L. (2005). K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan. Biophysical Chemistry, 113(2), 129-35.
Mangione MR, et al. K(+) and Na(+) Effects On the Gelation Properties of Kappa-Carrageenan. Biophys Chem. 2005 Feb 1;113(2):129-35. PubMed PMID: 15617819.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - K(+) and Na(+) effects on the gelation properties of kappa-Carrageenan. AU - Mangione,M R, AU - Giacomazza,D, AU - Bulone,D, AU - Martorana,V, AU - Cavallaro,G, AU - San Biagio,P L, PY - 2004/08/06/received PY - 2004/08/26/accepted PY - 2004/12/25/pubmed PY - 2005/8/23/medline PY - 2004/12/25/entrez SP - 129 EP - 35 JF - Biophysical chemistry JO - Biophys Chem VL - 113 IS - 2 N2 - The effects of K(+), Na(+) ions and their mixture on the conformational transition and macroscopic gel properties of kappa-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of kappa-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K(+) with respect to Na(+) ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K(+)]/[Na(+)] ratio. SN - 0301-4622 UR - https://www.unboundmedicine.com/medline/citation/15617819/K_+__and_Na_+__effects_on_the_gelation_properties_of_kappa_Carrageenan_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0301-4622(04)00235-2 DB - PRIME DP - Unbound Medicine ER -