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He H, Ye J, Zhang X, et al. κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydr Polym. 2017;175:417-424doi: 10.1016/j.carbpol.2017.07.049.
He, H., Ye, J., Zhang, X., Huang, Y., Li, X., & Xiao, M. (2017). κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydrate polymers, 175417-424. https://doi.org/10.1016/j.carbpol.2017.07.049
He, Huanghuang, et al. "κ-Carrageenan/locust bean gum as hard capsule gelling agents." Carbohydrate polymers vol. 175 (2017): 417-424. doi: https://doi.org/10.1016/j.carbpol.2017.07.049
He H, Ye J, Zhang X, Huang Y, Li X, Xiao M. κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydr Polym. 2017 Nov 01;175:417-424. doi: 10.1016/j.carbpol.2017.07.049. Epub 2017 Jul 21. PMID: 28917884.
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Carbohydr Polym. 2017 Nov 01;175:417-424. doi: 10.1016/j.carbpol.2017.07.049. Epub 2017 Jul 21.

κ-Carrageenan/locust bean gum as hard capsule gelling agents.

Carbohydrate polymers

Huanghuang He, Jing Ye, Xueqin Zhang, Yayan Huang, Xiaohui Li, Meitian Xiao

Affiliations

  1. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].
  2. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].
  3. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].
  4. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].
  5. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].
  6. College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China. Electronic address: [email protected].

PMID: 28917884 DOI: 10.1016/j.carbpol.2017.07.049

Abstract

A novel gelling agent, comprising blended κ-carrageenan (κ-C), a seaweed polysaccharide and locust bean gum (LBG), was used to prepare hard capsules. The distinct synergism between κ-C and LBG were verified by the textural profile analysis (TPA), FTIR and rheological measurement. Afterwards, films and hard capsules were prepared with the optimized LBG/κ-C blend gel. And the mechanical properties and morphology of films and hard capsules were analyzed by tensile testing and SEM, respectively. The results showed that the LBG/κ-C at 1:3 ratio could serve as an excellent gelling agent, which endowed hard capsule with the promoted mechanical properties, homogenous and smooth surface morphology. This work suggests that a novel blended LBG/κ-C gelling agent successfully prepared for hard capsules with improving physicochemical properties.

Copyright © 2017. Published by Elsevier Ltd.

Keywords: Blend gel; Film; Hard capsule; Locust bean gum; Synergism; κ-Carrageenan

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