Kappa-carrageenan gels

Campanella et al. [75] Polyphenols, hydrogen peroxide, KO2, lecithin Olive oil and other vegetable oils Egg yolk Ground soya seed oil Tyrosinase or catalase or superoxide dismutase or phospholipase D/choline oxidase were entrapped in kappa-carrageenan gel Oxygen electrode -... 

Campanellae al. [92] Lecithin Soya seed flour, soya seed oil, ground soya seed oil, ground maize germ oil, milk chocolate, soya lecithin in gel capsules, soya lecithin in tablets Phospholipase D and choline oxidase/both immobilised in kappa-carrageenan gel or in dialysis membrane Amperometric gas diffusion electrode for oxygen ... 

The biosensor [1] was obtained by coupling a transducer (an ampero-metric electrode for hydrogen peroxide) with the superoxide dismutase enzyme immobilized in kappa-carrageenan gel. Sandwich the gel containing the enzyme between a cellulose acetate membrane and a dialysis membrane. Secure the whole assembly to the electrode with an O-ring (Fig. 12.1). 

Nishinari, K., and Watase, M. (1992). Effects of sugars and polyols on the gel-sol transition of kappa-carrageenan gels. Thermochim. Acta 206 149-162. 

Figure 13.20. Self diffusion D and D/D(, of a 634 kgmol-1 PEG in kappa-carrageenan gels formed under various ionic conditions. The upper row shows gels cooled by quenching and the lower row shows slowly cooled gels.

Hermansson, A.M. (1989). Rheological and microstruetural evidence for transient states during gelation of kappa-carrageenan gels in the presence of potassium. Carbohydrate Polymers, 10, 163181. 

Hermansson, A.M., Eriksson, E., and Jordansson, E. (1991). Effects of potassium, sodium and calcium on the microstructure and rheological behaviour of kappa-carrageenan gels. Carbohydrate Polymers, 16,297-320. 

Walther, B., Loren, N., Nyden, M., and Hermansson, A.M. (2006). Influenee of kappa-carrageenan gel structures on diffusion of probe molecules determined by transmission electron microscopy and NMR diffusometry. Langmuir, 22, 8221-8228. 

Fig. 224. Young s modulus E of kappa carrageenan gels as a function of the polymer concentration, for various KC3 concentrations (AX ( ) and ( ) 0.25, Oil and 0.05 md/1, reflectively. Reproduced from Gums and Stabilisers for the Food Industry, Vol 4 [Rrf. 571] by the courtesy of the authors and of Oxford University Press...

Fig. 229. Temperature dependence of the dynamic Young modulus E for kappa carrageenan gels of various concentrations. The numbers at the curves are the polymer concentrations in wt%. Reproduced from Polym J [Ref. 525] by the courtesy of the authors and The Society of Polymer Science, Japan...

Rochas C., Rinaudo M., Landry S., Role of the molecular weight on the mechanical properties of kappa carrageenan gels, Carhohydr. Polym., 12, 1990, 255-266. 

Piculell L, Zhang W, Turquois T, Rochas C, Taravel FR, Williams PA. Effects of added galacto- and gluco-mannans on the NMR spectra of Cs ions in kappa-carrageenan gels. Carbohyd Res 1994 265 281-290. 

As noted above, konjac mannan modifies the properties of kappa carrageenan gels and interacts with xanthan gum to form thermally reversible gels. 

Hunik JH, van den Hoogen MP, de Boer W, Smit M, Tramper J (1993) Quantitative determination of the spatial distribution of Nitrosomonas europea and Nitrobacter agilis cells immobilized in kappa carrageenan gel beads by a specific fluorescent antibody labeling technique. Appl Environ Microbiol 59(6) 1951-1954... 

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