The effect of salt content on the structure of <i>iota</i>‐carrageenan systems: <sup>23</sup>Na DQF NMR and rheological studies

Gobet, Mallory; Mouaddab, Mohamed; Cayot, Nathalie; Bonny, J.-M.; Guichard, Élisabeth; Le Quéré, Jean‐Luc; Moreau, Céline; Foucat, Loïc

doi:10.1002/mrc.2389

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The effect of salt content on the structure of iota‐carrageenan systems: 23Na DQF NMR and rheological studies

Published in Magnetic Resonance in Chemistry • Jan 16, 2009

Authors:

Mallory Gobet

Mohamed Mouaddab

Nathalie Cayot

Abstract

(23)Na NMR spectroscopy has been used to study the effects of Na(+) ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and (23)Na T(1) relaxation time measurements revealed that gel formatio...

Subject

Chemistry

Carrageenan

Rheology

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