Measurements have been made of the shear modulus for calcium, potassium and sodium ι‐carrageenate gels as a function of biopolymer concentration and temperature. The results are discussed in terms of the application of rubber elasticity theory. Calcium ι‐carrageenate gels appear to possess a random glass‐like structure whereas both sodium and potassium ι‐carrageenate gels form a pseudocrystalline structure. These differences are tentatively attributed to differences in the solubility of the salt forms which, through controlling the gelation temperature, moderate the kinetics of the gelation process.
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Morris et al. (1981) studied this question.
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