Interactions Between Agaroses and Carrageenans in Aqueous Solution

The polyblends of agarose and carrageenan were prepared with different compositions. The title contents were investigated by measuring the mechanical properties. The results show that the interactions between agarose and carrageenan in aqueous solution are very weak, which is caused by the steric effect of the chains, but in large deformation the properties of gel blends are similar to ideal solution. In addition, two parameters in the equation of modulus and concentration of pure gel were discussed.