Preparation method of fucoidin mixed gel
A technology of fucoidan and mixed gel, which is applied in the direction of polysaccharide/gum-containing food ingredients, the function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of lack of research on the characteristics of fucoidan gel, and achieve gel Excellent properties, easy operation and good elasticity
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Embodiment 1
[0031] A preparation method of fucoidan and carrageenan mixed gel, comprising the steps of:
[0032] S1. Put 0.18 g of fucoidan in a beaker, add 10 mL of pure water, and stir at 85°C for 30 minutes with a heat-collecting constant-temperature magnetic stirrer to prepare a fucoidan solution for later use;
[0033] S2. Put 0.02 g of κ-carrageenan in a beaker, add 10 mL of pure water, and stir at 85° C. for 30 minutes with a heat-collecting constant temperature magnetic stirrer to prepare a κ-carrageenan solution for later use;
[0034] S3. Mix the fucoidan solution obtained in step S1 and the κ-carrageenan solution obtained in step S2 at a volume ratio of 1:1, stir at 95°C for 30 minutes with a heat-collecting constant temperature magnetic stirrer, and add 0.045 g of potassium chloride , and continue to stir for 15 minutes to make a mixture of fucoidan and κ-carrageenan;
[0035] S4. Put the mixed solution of fucoidan and κ-carrageenan obtained in step S3 at 4° C. for 4 hours to...
Embodiment 2
[0037] A preparation method of fucoidan and carrageenan mixed gel, comprising the steps of:
[0038] S1. Put 0.3g of fucoidan in a beaker, add 10mL of pure water, and stir at 90°C for 35 minutes with a heat-collecting constant temperature magnetic stirrer to prepare a fucoidan solution for later use;
[0039] S2. Put 0.02 g of κ-carrageenan in a beaker, add 10 mL of pure water, and stir at 90° C. for 40 minutes with a heat-collecting constant-temperature magnetic stirrer to prepare a κ-carrageenan solution for later use;
[0040] S3. Mix the fucoidan solution obtained in step S1 and the κ-carrageenan solution obtained in step S2 at a volume ratio of 1:1, stir for 35 minutes at 95°C with a collector-type constant temperature magnetic stirrer, and add 0.045 g of potassium chloride , and continue to stir for 15 minutes to make a mixture of fucoidan and κ-carrageenan;
[0041] S4. Put the mixed solution of fucoidan and κ-carrageenan obtained in step S3 at 25° C. for 2 hours to ob...
Embodiment 3
[0043] A preparation method of fucoidan and carrageenan mixed gel, comprising the steps of:
[0044] S1. Add 0.5 g of fucoidan to 50 mL of purified water, and stir for 30 minutes at 85° C. with a heat-collecting constant temperature magnetic stirrer to prepare a fucoidan solution for later use;
[0045] S2. Add 0.1 g of ι-carrageenan to 50 mL of purified water, stir at 85° C. for 4 hours using a heat-collecting constant-temperature magnetic stirrer, and place it at 25° C. for 8 hours to fully swell it to obtain a ι-carrageenan solution;
[0046] S3. Preheat the iota-carrageenan solution obtained in step S2 at 90°C for 1 hour, then mix it with the fucoidan solution obtained in step S1 at a volume ratio of 1:1, add 0.003g of calcium chloride, and heat the solution at 100°C Stir until boiling, after boiling for 30s, make fucoidan and iota-carrageenan mixed solution;
[0047] S4. Cool the mixed solution of fucoidan and iota-carrageenan obtained in step S3 at 4° C. for 12 hours to...
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