The gel buildings of Carrageenan Alpro are mainly pertaining to its chemical structure, framework and molecular size. The development of carrageenan gel is divided right into 4 phases: when carrageenan is liquified in hot water, the molecules are irregularly curled; when the temperature drops, the particles change into helical types to form a single helix; when the temperature level goes down once again, intermolecular The dual helix is formed, which is a three-dimensional network structure. At this time, the phenomenon of solidification starts; when the temperature level goes down once again, the dual helix accumulations to form a gel.
Carrageenan Alpro can be liquified in warm water above 70 ℃, usually the extra sulfate content, the easier it is to liquify. In water, carrageenan very first forms colloidal bits, and also including sucrose, glycerin, etc can improve its dispersibility or break the micelles with a high-speed mixer to attain the dispersion effect. In order to advertise the dissolution of carrageenan, in the manufacturing of food industry, it is generally liquified and dispersed with hot water above 80 ° C.
Carrageenan is stable in neutral or alkaline remedies, most steady at pH 9, and does not hydrolyze also when warmed. In acidic options, specifically below pH 4, acid-catalyzed hydrolysis is prone to happen, causing a decrease in freezing strength as well as viscosity. Carrageenan Alpro in the icy state is more stable than the service state, and also the level of acid hydrolysis at area temperature level is a lot less than that in the remedy state.
The biggest distinction in between Carrageenan Alpro and other water-soluble macromolecules is that it can respond with proteins. The sulfate group on the carrageenan particle has a strong unfavorable cost. Protein is an amphoteric compound. Below the isoelectric factor, amino acids and also carrageenan incorporate to form precipitation as a result of their opposite charges. Above the isoelectric factor, the two hold the very same fee. Carrageenan is integrated to develop a hydrophilic colloid, as well as at the isoelectric point, the multivalent cation is a binding agent to combine with carrageenan to develop a precipitate.
The viscosity of Carrageenan Alpro remedy enhances greatly with enhancing focus and lowers significantly with raising temperature level. In a consistent temperature state, with the rise of time, macromolecules begin to dissociate, intermolecular entanglement reduces, and also remedy thickness reduces. The thickness of carrageenan solution boosts with the rise of pH, as well as the increase of acidity promotes the dissociation of carrageenan molecules as well as neutralizes its electrical power, which compromises the electrostatic destination in between the half-esterified sulfate radicals. If the alkalinity is as well huge, the hydroxide radicals and the adversely charged carrageenan repel each other and reduce the complexity of the molecular decline, so the thickness of the service reduces under the conditions of solid acid and strong antacids.