Özlem Tari

Critical Exponents of Kappa Carrageenan in the Coil-Helix and Helix-Coil Hysteresis Loops

The steady-state fluorescence technique was used to study coil-helix (sol-gel) and helix-coil (gel-sol) transitions of the kappa carrageenan-water system with various carrageenan contents. Fluorescence (I) and scattered light (Isc ) intensities were measured against temperature to determine critical phase transition temperatures and exponents. It was observed that the coil-helix transition temperatures, Tch were much lower than the helix-coil (Thc ) transition temperatures due to the hysteresis of the phase transition loops. The gel fraction exponent (β) was measured and found to be in accord with the classical Flory-Stockmayer model.

Swelling of iota-carrageenan gels prepared with various CaCl2 content: A fluorescence study

Abstract Iota carrageenan gels prepared with various CaCl2 content were completely dried and then swelled in water vapor. Steady-state fluorescence (SSF) technique was used to monitor the swelling process of each iota carrageenan gels at various temperatures. Pyranine was used as a fluorescence probe. Apparent fluorescence intensity, I increased as swelling time increased for all gel samples. The increase in I was modelled using Li-Tanaka equation from which the swelling time constants, τ1 and cooperative diffusion coefficients, Dc were determined. It was observed that Dc increased as the swelling temperature was increased. On the other hand at each temperature, it was seen that Dc decreased as CaCl2 content was increased. Activation energies for swelling were obtained and found to be 60.5, 61.0, 61.5 and 62.8 kJmol-1 for the gels prepared with increasing amount of CaCl2 content.

Modelling of Swelling by the Fluorescence Technique in Kappa Carrageenan Gels

Kappa (‐κ) carrageenan gels prepared with various carrageenan concentrations in pure water were completely dried and then swelled in water vapor. Steady state fluorescence measurements were performed using a spectrometer equipped with temperature controller. Pyranine was embedded in κ‐carrageenan gels as a fluorescence probe during gel preparation. The fluorescence intensity, I, increased exponentially as swelling time is increased for all gel samples. The increase in I was modelled using Li‐Tanaka equation from which swelling time constants, τc and cooperative diffusion coefficients, Dc were determined. It was observed that Dc increased as the swelling temperature was increased. On the other hand at each temperature, it was seen that Dc decreased as kappa carrageenan concentration was increased. Activation energies for swelling were obtained and found to be 57.4, 58.3 and 62.73 kJ mol−1 for the gels with increasing amount of κ‐carrageenan content.

Comparison of cation effects on phase transitions of kappa and iota carrageenan

Abstract Phase transitions of kappa and iota carrageenan in KCl, NaCl, and CaCl, solutions were separately studied during heating and cooling processes by using fluorescence technique. Scattered light, Isc and fluorescence intensity, I was monitored against temperature to determine the critical transition temperatures and exponents. Kappa and iota carrageenans with monovalent (KCl, NaCl) salt system presented only coil to double helix (c-h) and double helix to coil (h-c) transitions upon cooling and heating processes, respectively. Two transition regions were observed in both heating and cooling of the iota carrageenan in CaCl2 solution while in kappa carrageenan only (c-h) and (h-c) transitions was detected. During heating, dimers decompose into double helices by making (d-h) transition. At the high temperature region (h-c) transition takes place. During cooling, back transitions repeat themselves. A hysteresis was observed between (h-c) and (c-h) for the kappa and iota carrageenan salt system (except CaCl2), respectively. Dimer to double helix (d-h) and double helix to dimer (h-d) transitions were observed for iota carrageenan in CaCl2 salt. The gel fraction exponent b was measured and found to be in accord with the classical Flory-Stockmayer Model for both kappa and iota carrageenan salt systems

Thermal Phase Transitions of IOTA Carrageenan in CaCl2 Solutions: A Fluorescence Study

The fluorescence technique was employed to study thermal phase transitions of iota (ι-) carrageenan (IC) in CaCl2 solution. IC gels underwent coil to double helix (c-h) and double helix to dimer (h-d) transitions upon cooling. Upon heating IC gels presented dimer to double helix (d-h) and double helix to coil (h-c) transitions, showing hysteresis types of transition paths. Scattered light, Isc and fluorescence intensity, I, were monitored against temperature to determine phase transitions. Transition temperatures were determined from the derivative of the transition paths. The critical gel fraction exponent, β, was measured and found to be in accord with the classic Flory–Stockmayer model.