@techreport{oai:soar-ir.repo.nii.ac.jp:00014635,
 author = {浦川,  宏},
 month = {Mar},
 note = {k-carrageenan is a sulfate polysaccharides extracted from red seaweed. The aqueous solutions of k-carrageenans show thermoreversible sol-gel transition in appropriate conditions. Lowering temperature and added salts are main factors contributing to the gelation. In this work the role of cations in the gelation has been investigated utilizing the large difference of gelation ability between K+ and Na+. The sol-gel transition temperatures of k-carrageenan aqueous solutions were observed by using the mixture of NaCl and KCl as added salts. The results were successfully summarized into the phase diagram of the gelation temperatures on total salt concentration and the composition. It became clearer from the phase diagram that K+ is essential for the gelation, which seems to play a role of cross-linker among the double helices of k-carrageenan. The existence of the aggregates in gel was confirmed by means of small angle X-ray scattering., Article, 先進ファイバー工学研究教育拠点研究成果報告書 10: 120-120(2004)},
 title = {15-5-13 :天然高分子素材の高性能化･高機能化を目指した構造解析},
 year = {2004}
}