Hybrid Carrageenans Versus Kappa-Iota-Carrageenan Blends: A Comparative Study of Hydrogel Elastic Properties.

ABSTRACT: A comparison between the gel properties of blends of kappa- and iota-carrageenans (K+Is) and hybrid carrageenans (KIs) with equivalent chemical compositions is here presented. The objective is to assess under which conditions hybrid carrageenans are valuable alternative to blends of kappa- and iota-carrageenans for gelling applications and to contribute to the identification of phase-separated structures or co-aggregated helices. Phase states constructed in sodium chloride and in potassium chloride confirm that KIs build gels under a much narrower range of ionic strength and polysaccharide concentration. Hybrid carrageenans displayed salt specificity, forming gels in KCl but not in NaCl, highlighting their limited gelling potential in Na⁺ environments. A two-step gelation mechan

SUBMITTER: Monteiro MAF 

PROVIDER: S-EPMC11942092 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature