Characterization and optimization of a new immobilized system of κ-carrageenan through interaction with carob bean gum and polyols

Gelatin blends with alginate: Gel fibers for α-galactosidase immobilization and its application in reduction of non-digestible oligosaccharides in soymilk

“…To improve the immobilization system, different amounts of sodium alginate and gelatin with glycerol were used. The polyol or glycerol imparts a stronger resistance and confers better characteristics with respect to smoothing and rehydration effects [19], probably because these polyols provides more hydroxyl groups and these polyhydroxyllic additives had a positive effect on enzyme stability.…”

Enhancing the Viability of Lactobacillus plantarum Inoculum by Immobilizing the Cells in Calcium-Alginate Beads Incorporating Cryoprotectants

“…The irregular shape of the beads incorporating 0.75 M adonitol and skim milk after lyophilization could also be indicative of inherent differences in the Ca-alginate structure when this cryoprotectant was used in comparison with glycerol and skim milk. Casas et al (2) showed the physical properties of carageenan carob-bean gum beads to be dependent on the nature of the incorporated polyol. The results presented here show that this also appears to be true for Ca-alginate beads.…”

Gel Entrapment and Micro-Encapsulation: Methods, Applications and Engineering Principles

“…The κ-carrageenan concentration may be reduced without reduction in gel strength by addition of locust bean gum Miles et al, 1984;Fiszman et al, 1985;Cairns et al, 1986;Audet et al, 1988) or tara gum (Cairns et al, 1986). Casas et al (1990) added carob bean gum and polyols (glycerol and propylene glycol) to obtain a gel with better compression resistance, trapping capacity and storage stability, and a less syneresis phenomenon.…”