Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

The rheology of mixed κ-carrageenan/ι-carrageenan gels was investigated in the presence of 75 or 150 mM K+. The addition of ι-carrageenan to κ-carrageenan led to an initial weak increase of the Young's modulus. A maximum occurred at concentrations ratios close to 1:1, followed by a weak decrease at higher ι-carrageenan concentrations. When κ- and ι-carrageenan were mixed at a constant total polysaccharide concentration, a plateau of the Young's modulus and a clear local minimum in the fracture strain in both compression and extension were identified at ratios between 2:1 and 4:3 (ι:κ). At all other ratios, the expected strong increase of the Young's modulus and decrease of the fracture strain were observed with an increasing κ-carrageenan fraction. A weak maximum of the fracture stress in compression and extension was observed at ratios between 1:1 and 1:2 (ι:κ). The structural and rheological findings support segregative phase-separation of mixed carrageenan gels in the presence of K+. Phase separation could be promoted through curing of the gel network of ι-carrageenan at temperatures above the coil-to-helix transition of κ-carrageenan. The bicontinuous structure suggested for KC/IC mixed gels. Left panel, structure obtained following fast curing; right panel, enhanced phase separation following curing of IC at temperatures above the coil-to-helix transition temperature of KC. [Display omitted] •Rheological measurements support phase separation of κ- and ι-carrageenan.•A bicontinuous structure, with possible transition around 1:2 κ:ι, is suggested.•Curing the ι network above the coil-to-helix transition of κ promotes separation.•At fixed polymer content, increasing ι decreases the elastic modulus, E.•At fixed κ content, only initial addition of ι increases E, followed by a maximum.