4. Physico-chemical characteristics

4.1 Influence of pH

The critical property of carrageenan is its depolymerization by acid hydrolysis. It has been determined that this effect is linked to the molecule's anhydrous 3,6 bond. Carrageenans in gel form are more resistant to acid than those in solution. This is due to the fact that the secondary and tertiary structures developed during the gelation phase have a protective effect on gluconic bonds, preventing them from breaking. This effect enables carrageenan gelling agents to be used in acidic systems, especially in the presence of potassium ions (which facilitate gel formation).

Acid hydrolysis proportional to H ₃ O ⁺ ion activity increases with temperature....