Development of a stable hydrogel network based on agar–kappa-carrageenan blend cross-linked with genipin

@inproceedings{Meena2009DevelopmentOA,
  title={Development of a stable hydrogel network based on agar–kappa-carrageenan blend cross-linked with genipin},
  author={Ramavatar Meena and Kamalesh Prasad and Arup Kumar Siddhanta},
  year={2009}
}
Abstract Blend of food hydrocolloids, viz. agar and kappa -carrageeenan (agar/kC), was treated with the natural cross-linker genipin in aqueous medium to impart functional stability. The genipin-fixed blend exhibited remarkable stability in the wide range of pH 1–12, as well as in Ringer's solution. Ratios of the hydrocolloids and genipin in the blend as well as in the cross-linked product were optimized (agar/kC 25:75 and agar/kC/genipin 25:75:0.8, w/w) on the basis of swelling properties… CONTINUE READING

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