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,...

Full description

Saved in:
Bibliographic Details
Published in:Applied microbiology and biotechnology 1992-10, Vol.38 (1), p.39-45
Main Authors: Poncelet, D, Lencki, R, Beaulieu, C, Halle, J P, Neufeld, R J, Fournier, A
Format: Article
Language:English
Subjects:
Alginates
Biotechnology
Chemical Phenomena
Chemistry, Physical
Drug Compounding - instrumentation
Drug Compounding - methods
Emulsions
Fatty Acids, Monounsaturated
Gels
Glucuronic Acid
Hexuronic Acids
Microspheres
Particle Size
Rapeseed Oil
Solubility
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0175-7598
1432-0614
DOI:10.1007/BF00169416