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090			_aB-20719
245	1	0	_aFabrication and characterization of phycocyanin-alginate-pregelatinized corn starch composite gel beads: Effects of carriers on kinetic stability of phycocyanin
490	0		_vInternational Journal of Biological Macromolecules, 218, p.665-678, 2022
520	3		_aComposite 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.
650	1	4	_aALGINATE
650	1	4	_aCOMPOSITE GEL BEAD
650	1	4	_aPHYCOCYANIN
650	1	4	_aPREGELATINIZED CORN STARCH
650	1	4	_aSTABILITY
700	1	2	_aAlavi, N.
700	1	2	_aGolmakani, M. T.
700	1	2	_aHosseini, S. M. H.
856	4	0	_uhttps://drive.google.com/file/d/15Q3GWX0y8cD-ZPMnVybIhdj-v9aDMv6B/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx
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