Sol-gel transition of a mixture of gelatin and κ-carrageenan

Abstract

The characteristics of sol-gel transition of a mixture made by mixing two kinds of gelling agents of different nature, i.e. gelatin and carrageenan were examined. The sample solutions consisted of 3.00 wt % gelatin solution, 1.00 wt % κ-carrageenan solution and 4.00 wt% mixed solution which was prepared by mixing the said gelatin and carrageenan solutions in the ratio 3:1. In the experiment, the optical rotation and the dynamic viscoelasticity were measured under the same temperature change program. As the sample solutions were cooled, the carrageenan solution started to show a change in the specific rotation in the first place, followed by the mixed solution and finally the gelatin solution. The gelatin and the mixed solutions had the same increasing tendency in the specific rotation, whereas the carrageenan solution changed a little. When the mixed solution was chilled to set, it turned into a highly elastic gel. In the mixed solution, the gelation of carrageenan was found to precede that of gelatin.

Keywords:

• sol-gel transition
• gelatin
• κ-carrageenan
• mixture
• optical rotation
• dynamic viscoelasticity