Production of alginate microspheres by internal gelation using an emulsification method
Production of alginate microspheres by internal gelation using an emulsification method
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DOI：
10.1016/s0378-5173(02)00170-9
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发表时间：
2002-08-21
影响因子：
5.8
通讯作者：
Heng, PWS
中科院分区：
文献类型：
--
作者：
Chan, LW;Lee, HY;Heng, PWS
褐藻酸盐是一种在褐藻中发现的天然多糖。海藻酸盐广泛应用于食品和制药行业，已被用作药物、大分子和生物细胞的包埋基质。海藻酸盐微球可采用钙盐外凝胶法或内凝胶法制备。在采用乳化技术的外凝胶法生产微球的最后阶段，加入氯化钙溶液会破坏被搅拌系统的平衡，导致微球明显结块。因此，本研究探索了采用改良乳化技术的内凝胶法制备海藻酸盐微球。研究了在不同阶段添加不同量的钙盐对微球形貌的影响。还研究了其他硬化剂和不同干燥方法的作用。(C) 2002年Elsevier Science B.V.出版
Alginate is a natural polysaccharide found in brown algae. Alginates are widely used in the food and pharmaceutical industries and have been employed as a matrix for the entrapment of drugs, macromolecules and biological cells. Alginate microspheres can be produced by the external or internal gelation method using calcium salts. The addition of calcium chloride solution in the final phase of production of microspheres by external gelation method using an emulsification technique causes the disruption of the equilibrium of the system being stirred, resulting in a significant degree of clumping of microspheres. Therefore, in this study, production of alginate microspheres by the internal gelation method using a modified emulsification technique was explored. The influence of calcium salt, added in varying amounts and at different stages, on the morphology of the microspheres was investigated. The effects of other hardening agents and different drying methods were also studied. (C) 2002 Published by Elsevier Science B.V.