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A.A. Maklakova, N.G. Voron'ko, S.R. Derkach, G.I. Kadyrova, K.V. Zotova
Interaction of gelatin with ?-carrageenan according to IR spectroscopy
Abstract. Low-concentrated gelatin hydrogels (2.0 % wt.) with additives of cationic polysaccharide -carrageenan in the range of low concentrations (0.1-1.0 % wt.) have been studied by the FTIR spectroscopic method. Analysis of the infrared (IR) spectra of the gelatin-polysaccharide gels has shown the characteristic bands displacement of the gelatin Amide groups to lower frequencies. At the same time there is also the fringe shift of -carrageenan sulfate groups to low frequencies. It has been shown that increasing in the -carrageenan concentration in the investigated range has no significant effect on the gels spectral characteristics. The scheme of electrostatic interactions of gelatin and -carrageenan at the polyelectrolyte complexes formation has been shown. Formation of complexes is accompanied by the conformation changes of the gelatin macromolecules.
Keywords: gels, gelatin, polysaccharide, -carrageenan, polyelectrolyte complexes, IR spectroscopy
Printed reference: Interaction of gelatin with ?-carrageenan according to IR spectroscopy / Maklakova A.A., Voron'ko N.G., Derkach S.R., Kadyrova G.I., Zotova K.V. // Vestnik of MSTU. 2014. V. 17, No 1. P. 53-60.
Electronic reference: Interaction of gelatin with ?-carrageenan according to IR spectroscopy / Maklakova A.A., Voron'ko N.G., Derkach S.R., Kadyrova G.I., Zotova K.V. // Vestnik of MSTU. 2014. V. 17, No 1. P. 53-60. URL: http://vestnik.mstu.edu.ru/v17_1_n56/53_60_maklak.pdf.
