Skip to Main content Skip to Navigation
Journal articles

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.
Document type :
Journal articles
Complete list of metadata

https://hal.inrae.fr/hal-02668436
Contributor : Migration Prodinra <>
Submitted on : Sunday, May 31, 2020 - 12:49:00 PM
Last modification on : Thursday, August 5, 2021 - 4:30:01 PM

Links full text

Identifiers

Citation

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, Wiley, 2009, 47 (4), pp.307-312. ⟨10.1002/mrc.2389⟩. ⟨hal-02668436⟩

Share

Metrics

Record views

39