Gel Properties and Beads Preparation Based on Carrageenan System
Carrageenan,as natural plant polysaccharide,can quickly gel when it is heated and dissolved in water and then cooled to room temperature.With this characteristic,the carrageenan system can be used as wall material of micro beads to coat flavor substances in food.The gel performance of carrageenan itself is affected by its chemical composition,structure,molecular weight and so on,and the κ-carrageenan gel has the best performance.The formation of gel from carrageenan aqueous solution is also affected by metal salt ions,other polysaccharide substances,temperature,pH and other factors.According to the requirements of coating beads,the properties of gel can be changed by adjusting these factors.In this paper,κ-carrageenan was selected as main component of the gel system to explore the influence of other polysaccharide components(sodium alginate,Arabic gum)and potassium ions on the carrageenan gel system.Through the synergistic effect,single factor and orthogonal experiments were used to optimize and select the appropriate formula for the purpose of making micro bead wall materials.The preparation method of the microbeads is concentric round drop,and the coated material was wrapped in the microbeads through the gel effect of the wall material.The results show that sodium alginate contributes significantly to the viscosity of the carrageenan system,and increasing the concentration of sodium alginate could significantly increase the viscosity of the gel solution;potassium ion has a great influence on the gel strength of the system.Increasing the concentration of potassium ion can significantly increase the gel strength;this system can prepare micro beads with good formability.The average pressure range of carrageenan system micro beads is 10～16 N,the average indentation range is 1.1～1.6,and the sample standard deviation(SD value)range is 2.3～3.0.
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