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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,...
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| Published in: | Applied microbiology and biotechnology 1992-10, Vol.38 (1), p.39-45 |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
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| Citations: | Items that cite this one |
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| cited_by | cdi_FETCH-LOGICAL-c228t-8068d38f83630809afbae742e10c4ff635a3de47eda38d2cc25fba033cfaf8153 |
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| container_end_page | 45 |
| container_issue | 1 |
| container_start_page | 39 |
| container_title | Applied microbiology and biotechnology |
| container_volume | 38 |
| creator | Poncelet, D Lencki, R Beaulieu, C Halle, J P Neufeld, R J Fournier, A |
| description | 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. |
| doi_str_mv | 10.1007/BF00169416 |
| format | article |
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| ispartof | Applied microbiology and biotechnology, 1992-10, Vol.38 (1), p.39-45 |
| issn | 0175-7598 1432-0614 |
| language | eng |
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| source | SpringerLink Online Journals Archive Complete |
| 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 |
| title | Production of alginate beads by emulsification/internal gelation. I. Methodology |
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