Physicochemical characterization of kappa-iota carrageenan gel with papain enzyme

Abstract

Carrageenan is a group of galactose polysaccharides extracted from seaweed and has the ability to form a thermo-reversible gel or a viscous solution when added to the salt solution widely utilized as gelling, thickener and stabilizers in various industries such as food, pharmaceuticals, cosmetics, printing, and textiles. Only two types of carrageenan can be used in the manufacture of hydrogels which are kappa and iota. Kappa-carrageenan is produced from the tropical seaweed Kappaphycus alvarezii and Eucheuma denticulatum is the main species producing iota-carrageenan. The aim of this research is to know the composition of kappa-carrageenan and iota-carrageenan mixture as gel base to produce the optimum physical properties and to know the physical properties of optimum formula with the addition of papain enzyme for 4 weeks storage. The determination of the optimum formula of mixed carrageenan kappa and iota gel with Simplex Lattice Design method. The physical properties of the optimum formula with the addition of papain enzyme during 4 weeks storage are viscosity, pH, dispersion, and sineresis of optimum formula were statistically verified using Anova Univariate method of experimental design of two factorial with 95% confidence level. The results showed that the optimal formula of mixed carrageenan kappa and iota respectively concentrations of 0.3%, 1% and the use of 0.8% papain enzyme.