The DOI matches its Crossref record; 19 of the 19 references it cites were found in a registry or an index.
Multiple Steps and Critical Behaviors of the Binding of Calcium to Alginate
Abstract
Previous research on the binding and gelation of calcium/alginate in aqueous solution were mostly conducted in the (semi-)concentrated regime, and it did not provide details of the binding process and the formation of egg-box junctions. In the present investigation, the binding of calcium to alginate, of low and high molecular weight and different guluronate/mannuronate ratios, was investigated in dilute solutions using isothermal titration calorimetry (ITC), Ca2+-selective potentiometry, and viscometry techniques. The results reveal three distinct and successive steps in the binding of calcium to alginate with increased concentration of Ca ions. They were assigned to (i) interaction of Ca2+ with a single guluronate unit forming monocomplexes; (ii) propagation and formation of egg-box dimers via pairing of these monocomplexes; and (iii) lateral association of the egg-box dimers, generating multimers. The third step has different association modes depending on the molecular weight of alginate. The boundaries between these steps are reasonably critical, and they closely correlate with the Ca/guluronate stoichiometry expected for egg-box dimers and multimers with 2/1 helical chains. The formation of egg-box dimers and their subsequent association are thermodynamically equivalent processes and can be fitted by a model of independent binding sites. The binding of Ca to alginates of different guluronate contents is controlled by a balance between enthalpy and entropy.
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Cites
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Cao, L., Lu, W., Mata, A., Nishinari, K., & Fang, Y. (2020) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2020.116389 · Cited by 917
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Ions-induced gelation of alginate: Mechanisms and applications
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Self-citationBai, R., Yang, J., & Suo, Z. (2019) · European Journal of Mechanics - A/Solids · doi:10.1016/j.euromechsol.2018.12.001 · Cited by 346
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Hydrocolloid-food component interactions
Gao, Z., Fang, Y., Cao, Y., Liao, H., Nishinari, K., & Phillips, G. O. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2016.08.042 · Cited by 117
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Metadata
- Authors
- Fang, Y., Al-Assaf, S., Phillips, G. O., Nishinari, K., Funami, T., Williams, P. A., & Li, L.
- Venue
- The Journal of Physical Chemistry B
- Publisher
- American Chemical Society (ACS)
- Published
- 2007-02-17
- Volume
- 111
- Issue
- 10
- Pages
- 2456-2462
- ISSN
- 1520-5207 (ISSN-L)
- 1520-6106
- OpenAlex
- W2065694935
- Cited by
- 444
- References
- 19
- FWCI
- 15.95
- Type
- journal article
- Language
- en
- Open access
- closed
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