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Type: Artigo de periódico
Title: The Gelling Of κ-carrageenan In Light And Heavy Water.
Author: Cardoso, Marcus Vinícius Cangussu
Sabadini, Edvaldo
Abstract: Gels of κ-carrageenan were prepared in H₂O and D₂O. Rheological measurements revealed that in heavy water the elastic modulus is substantially higher. From the rheological view point, this result indicates the formation of a higher number of physical-crosslinking points in the structure of the gel. These crosslinking points are mainly associated with the aggregation of the double-helix of the κ-carrageenan, which is enhanced in D₂O. The thermal stability of the gels in both solvents (relative to the sol-gel transition) was also investigated by using polarimetric measurements (to measure the relative fraction of helix-coil) and micro-differential scanning calorimetry (micro-DSC). The results obtained using these techniques are very consistent and allow us to propose a model to explain the differences for the gels formed in light and heavy water based on the degree of double-helix aggregation.
Subject: Carbohydrate Conformation
Deuterium Oxide
Citation: Carbohydrate Research. v. 345, n. 16, p. 2368-73, 2010-Nov.
Rights: fechado
Identifier DOI: 10.1016/j.carres.2010.08.015
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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