Production of alginate beads by emulsification/internal gelation. I. Methodology.
Small diameter alginate beads (microspheres) were formed via internal gelation of alginate solution emulsified within vegetable oil. Gelation was initiated by addition of an oil-soluble acid thereby reducing the pH of the alginate solution and releasing soluble Ca2+ from the citrate complex. Smooth, spherical, micron-sized beads were formed. The mean diameter ranged from 200 to 1000 microns, controlled by the reactor impeller design and rotational speed. The technique has potential for large-scale and continuous applications in immobilization.
Poncelet
D
D
INRS-Santé, Université du Québec, Pointe-Claire, Canada.
Lencki
R
R
Beaulieu
C
C
Halle
J P
JP
Neufeld
R J
RJ
Fournier
A
A
D000464:Alginates; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004339:Drug Compounding / Q000295:instrumentation / Q000379:methods*; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005782:Gels; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D008863:Microspheres; D010316:Particle Size; D000074262:Rapeseed Oil; D012995:Solubility
D000464:Alginates; D004655:Emulsions; D005229:Fatty Acids, Monounsaturated; D005782:Gels; D006603:Hexuronic Acids; D000074262:Rapeseed Oil; D020723:Glucuronic Acid