K+ and Na+ effects on the gelation properties of k-Carrageenan. (Articolo in rivista)

Type
Label
  • K+ and Na+ effects on the gelation properties of k-Carrageenan. (Articolo in rivista) (literal)
Anno
  • 2005-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1016/j.bpc.2004.08.005 (literal)
Alternative label
  • Mangione M.R. (1); Giacomazza D. (1); Bulone D. (1); Martorana V. (1); Cavallaro G.; San Biagio P.L. (1) (2005)
    K+ and Na+ effects on the gelation properties of k-Carrageenan.
    in Biophysical chemistry (Print)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Mangione M.R. (1); Giacomazza D. (1); Bulone D. (1); Martorana V. (1); Cavallaro G.; San Biagio P.L. (1) (literal)
Pagina inizio
  • 129 (literal)
Pagina fine
  • 135 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 113 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 2 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • 1) IBF PALERMO (literal)
Titolo
  • K+ and Na+ effects on the gelation properties of k-Carrageenan. (literal)
Abstract
  • The effects of K(+), Na(+) ions and their mixture on the conformational transition and macroscopic gel properties of kappa-Carrageenan system have been studied using different experimental techniques. The macroscopic gelation properties of kappa-Carrageenan were found to be dependent upon cosolute type. Indeed, a more ordered and strong gel was obtained in the presence of K(+) with respect to Na(+) ions. The gel properties obtained using mixtures of two cosolutes are shown to depend on the [K(+)]/[Na(+)] ratio. (literal)
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