文献类型：期刊文献

英文题名：Gelation mechanism and network structure in gels of carrageenans and their mixtures viewed at different length scales - A review

作者：Geonzon, Lester C.[1];Descallar, Faith Bernadette A.[1];Du, Lei[2];Bacabac, Rommel G.[3];Matsukawa, Shingo[1]

机构：[1]Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, 4-5-7 Konan, Tokyo 1088477, Japan;[2]East China Univ Sci & Technol, Sch Biotechnol, Dept Food Sci & Engn, Meilong Rd 130, Shanghai, Peoples R China;[3]Univ San Carlos, Dept Phys, Med Biophys Grp, Cebu 6000, Philippines

年份：2020

卷号：108

外文期刊名：FOOD HYDROCOLLOIDS

收录：;EI(收录号：20233314529253);WOS:【SCI-EXPANDED(收录号:WOS:000565531600002)】；

基金：The authors thank the financial support by JSPS KAKENHI Grant Number JP18H00962. Lester C. Geonzon is thankful for the financial support of JSPS KAKENHI Grant Number 20K13819. Rommel G. Bacabac was funded by the Philippine Council for Industry, Engineering, and Emerging Technology Research and Development-Department of Science and Technology (PCIEERD-DOST) project no. 04310 and received logistic support from the USC Research office and Department of Physics.

语种：英文

外文关键词：NMR diffusion; Particle tracking; gelation mechanism; network structure; carrageenan

摘要：Studies on the gelation mechanism and network structures of kappa-(KC) and I-(IC) carrageenan gels and their mixtures at different length scales from macroscopic to microscopic and molecular levels are reviewed. Studies on pure carrageenan gels revealed the gelation mechanism to induce different gelation abilities. Particle tracking methods characterized the local network structure of weak carrageenan gels. Nuclear magnetic resonance (NMR) studies revealed the aggregation behavior of carrageenans, suggesting a preferential aggregation for longer carrageenan chains in the network. This review also addressed whether the mixtures of KC and IC formed a phase-separated or interpenetrating network structure. Macroscopic measurements accompanied by a theoretical model suggested the formation of a phase-separated network structure. Studies on the self-diffusion of carrageenan chains and the diffusion of probe polymer by NMR, however, proposed two possible structures, interpenetrated network or phase-separated network with a domain size of less than 450 nm. Fluorescence-labeled carrageenan viewed by using confocal laser scanning microscopy showed a homogenous network of KC in the mixtures of KC/IC compared to pure KC suggesting possible co-aggregation or interpenetrated network of KC and IC chains. Conversely, microscopic characterization using particle tracking revealed a bimodal distribution in diffusivity with local and diffusion mode characteristics. This result implied the formation of a phase-separated network structure comprised of KC-rich and IC-rich domains. Nevertheless, despite the progress made to understand the interactions of carrageenans in the mixtures, further studies are required to clarify the gelation mechanism and network structures in the mixed carrageenan gels.