Characterization and Optimization of a New Immobilized System of κ-Carrageenan through Interaction with Carob Bean Gum and Polyols

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The optimum relationships of κ-carrageenan and carob bean gum were investigated in order to obtain an immobilization system with better compression resistance, trapping capacity, and storage stability, and less syneresis phenomenon, when compared to κ-carrageenan itself. With that objective, different concentrations of polyols (glycerol and propylene glycol) were added, because of their water-retention characterization in the containing system. In this way, an improved system with good compression resistance was obtained : 15×10^<-4> N/m^2 in modified κ-carrageenan gel without E. coli cells and 11×10^<-4> N/m^2 with Escherichia coli cells. In the modified κ-carrageenan gel, the syneresis phenomenon decreased. The enzymatic activity in the system was 18 U/g, which did not present a change over a storage period of six months.
社団法人日本生物工学会の論文
1990-02-25