Molecular Origin of the Rheological Characteristics of k-Carrageenan Isolated from Ibaranori (Hypnea charoides LAMOUROUX)

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The rheological properties of k-carrageenan isolated from Ibaranori (Hypnea charoides LAMOUROUX) were studied with a rheogoniometer. The solution of Na-salt of k-carrageenan, at 25°C, showed Newtonian behavior at a concentration below 1.0%, whereas the K-salt showed plastic behavior even at 0.3%. The transition temperature, at which dynamic viscoelasticity decreased rapidly, was observed at 15 or 20°C at various concentrations of the K-salt of k-carrageenan. Gelation occurred for the Ksalt of k-carrageenan at a concentration of more than 0.5% at low temperature (0°C), but not for the Na-salt even at a concentration of 2.0%. A very large dynamic viscoelasticity was also observed on the addition of 0.1% KCl to a 0.2% solution of K-salt of k-carrageenan. The gel formation of the kcarrageenan isolated from Ibaranori might be attributed to intra- and intermolecular K<SUP>+</SUP>-bridges within and between molecules.
日本応用糖質科学会の論文