Physical thiab Chemical Properties:
Dawb rau lub teeb daj-xim av hmoov
Muaj zog stability nyob rau hauv nruab nrab thiab alkaline daws
Degradation nyob rau hauv acidic daws, tshwj xeeb tshaj yog nyob rau pH <4.0
K-hom rhiab heev rau cov poov tshuaj ions, tsim ib lub cev tsis taus nrog dej tso tawm
Txheej txheem Classification:
Refined Carrageenan: Lub zog nyob ib ncig ntawm 1500-1800
Semi-refined Carrageenan: Lub zog feem ntau txog 400-500
Protein Reaction Mechanism:
Kev sib cuam tshuam nrog K-casein hauv cov kua mis protein
Cov tshuaj tiv thaiv nrog cov proteins hauv cov nqaij tawv, ua kom muaj protein ntau network qauv
Ua kom muaj zog ntawm cov qauv protein los ntawm kev sib cuam tshuam nrog carrageenan