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|Type:||Artigo de periódico|
|Title:||The gelling of kappa-carrageenan in light and heavy water|
|Abstract:||Gels of kappa-carrageenan were prepared in H(2)O and D(2)O. 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 x-carrageenan, which is enhanced in D(2)O. 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. (C) 2010 Elsevier Ltd. All rights reserved.|
|Editor:||Elsevier Sci Ltd|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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