Effect of amphiphilic compounds on the thermoreversible conformational transition of κ carrageenan in aqueous-saline solutions

The effect of amino acids, phenylalanine and lysine, and lithium ions on the conformation state of κ carrageenan has been studied by high-sensitivity DSC. The binding constants of lysine and lithium ions with the helical and coil forms of polysaccharide have been measured. The preferential binding of lysine molecules and lithium ions by the helical conformation of κ carrageenan has been demonstrated. The affinity of the helical form of κ carrageenan to lysine is much higher than that to lithium ions. The conformational state of κ carrageenan in the presence of cetyltrimethylammonium bromide has been investigated. The binding of cetyltrimethylammonium by κ carrageenan molecules leads to development of a new ordered structure of the polysaccharide.