Preparation and Characterization of Montmorillonnite/Tamarind Gum/ Sodium Alginate Composite Gel Beads

Composite gel beads of tamarind gum and sodium alginate were prepared in a well-shaped spherical form with a size range of 2-3 mm by adding montmorillonite (MMT 0.5 wt%). The properties of the composite beads, such as morphological, thermal stability, and functional groups of the beads, were characterized by different techniques (i.e., SEM, DSC, and FT-IR). The X-ray diffraction and the swelling behavior responding to pH of the composite beads were also studied. The MMT made the beads formed beautiful 3D reticulation and added the beads’ stability. The prepared composite gel beads have potential industrial applications such as polymeric carrier and support in biotechnology and biochemistry field.