Dynamic viscoelasticity and differential scanning calorimetry (DSC) measurements were carried out in order to examine the effect of sulfate content on the gelling mechanism of concentrated kappa‐ and iota‐carrageenan solutions. Alkaline pre‐treatment was very effective to enhance the gelling ability of kappa‐carrageenan. The melting temperature of the gels and the temperature at which elastic modulus begins to decrease rapidly were shifted to higher temperatures with increasing concentration of gels. Elastic modulus increased with increasing concentration, while endothermic enthalpy showed a maximum at a certain concentration. The effect of thermal history on DSC behavior was also examined.
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Watase et al. (1987) studied this question.
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