TY  - BOOK
AU  - Alavi,N.
AU  - Golmakani,M.T.
AU  - Hosseini,S.M.H.
TI  - Fabrication and characterization of phycocyanin-alginate-pregelatinized corn starch composite gel beads: Effects of carriers on kinetic stability of phycocyanin
KW  - ALGINATE
KW  - COMPOSITE GEL BEAD
KW  - PHYCOCYANIN
KW  - PREGELATINIZED CORN STARCH
KW  - STABILITY
N2  - Composite gel beads using calcium alginate and different concentrations of pregelatinized corn starch (PCS)were produced to encapsulate phycocyanin (PC). Rheological properties of different sodium alginate/PCS/PC mixtures, structural and morphological properties of beads, and kinetic stability of encapsulated PC (upon heating at various time-temperature combinations)were then assessed. Rheological properties of the mixtures exhibited shear thinning behaviors. Aquagram revealed that the PC-containing beads had more water structure with weak hydrogen bonds. Morphological images represented less subsidence in the structures of composite gel beads, unlike PCS-free beads. Kinetic study showed that degradation rate constant values of PC encapsulated in composite gel beads (1.08-3.45 × 10?4, 3.38-4.43 × 10?4, and 5.57-15.32 × 10?4 s?1)were lower than those in PCS-free alginate gel beads (4.45 × 10?4, 9.20 × 10?4, and 18.04 × 10?4 s?1)at 40, 50, and 60 °C, respectively. This study suggests that the composite gel beads can improve PC stability
UR  - https://drive.google.com/file/d/15Q3GWX0y8cD-ZPMnVybIhdj-v9aDMv6B/view?usp=drivesdk
ER  -