Rheological Investigation of The Network Structure in Mixed Gels of Kappa and Iota Carrageenan

TL;DR

This study investigates the gel network structures of pure and mixed Kappa and Iota Carrageenan systems, revealing how mixing influences gel transition temperatures and network interactions through rheological analysis.

Contribution

It provides new insights into the critical gel states and interaction effects in mixed carrageenan gels, highlighting the dominant role of Kappa Carrageenan in the network formation.

Findings

Mixed gels have higher critical sol-gel transition temperatures than pure gels.

Low temperature moduli of mixed gels resemble Kappa Carrageenan more than Iota.

Kappa Carrageenan significantly influences the aggregation behavior of Iota Carrageenan.

Abstract

Carrageenans comprise linear sulfated high molecular weight polysaccharides obtained from seaweeds and are routinely used in food and home/personal care industries. Various kinds of carrageenans differ from others based on the ester sulfate group location on the polysaccharide chains. Pure and mixed systems of Kappa Carrageenan and Iota Carrageenan undergo a three-dimensional gel network structure formation or dissociation with a change in temperature. During the sol-gel and gel-sol transitions, the Carrageenan systems pass through a unique critical gel state, where dynamic moduli are scale-invariant owing to the self-similar structure of the three-dimensional network. In this work, we obtain the critical gel state associated with pure and mixed systems of Kappa and Iota Carrageenan during cooling and heating by exploring the material behavior for a range of frequencies. Interestingly, on the one hand, the mixed gels show a higher critical sol-gel transition temperature compared to the pure systems at equal individual concentrations. On the other hand, the low temperature moduli of mixed gels are closer to that of Kappa Carrageenan when the concentration of the same is more than half in the mixture. The rheological measurements demonstrate that the Kappa Carrageenan strongly affects the nature of aggregation of double helices of Iota Carrageenan, but Iota Carrageenan does not have a significant influence on that of Kappa Carrageenan. These results suggest an associative, interactive network formation between Kappa and Iota Carrageenan in the mixture, such that the gel behavior is predominantly influenced by Kappa Carrageenan.