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

✍ Scribed by Mallory Gobet; Mohamed Mouaddab; Nathalie Cayot; Jean-Marie Bonny; Elisabeth Guichard; Jean-Luc Le Quéré; Céline Moreau; Loïc Foucat

Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
263 KB
Volume
47
Category
Article
ISSN
0749-1581

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✦ Synopsis

Abstract

^23^Na 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 ^23^Na T~1~ relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0–3% (w/w) sodium content. ^23^Na 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. Copyright © 2009 John Wiley & Sons, Ltd.

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