The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Magnetic Resonance in Chemistry Year : 2009

The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies

Abstract

23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. 23Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a bound sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence of Na+ ions.

Dates and versions

hal-02668436 , version 1 (31-05-2020)

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Mallory Gobet, Mohamed Mouaddab, Nathalie Cayot, J.-M. Bonny, Elisabeth Guichard, et al.. The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies. Magnetic Resonance in Chemistry, 2009, 47 (4), pp.307-312. ⟨10.1002/mrc.2389⟩. ⟨hal-02668436⟩
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