Local networks of κ-carrageenan adsorbed in the presence of an ionic surfactant and phenylalanine were examined by atomic force microscopy (AFM). Polymer chains of adsorbed carrageenan are aligned with crystallographic axes. The helical and globular conformations of carrageenan effectively bind the surfactant. Phenylalanine is not involved in the structuration of the carrageenan gel.
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Kolesov et al. (2008) studied this question.
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