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 μm, controlled by the reactor impeller design and rotational speed. The technique has potential for large-scale and continuous applications in immobilization.
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Correspondence to: R. J. Neufeld
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Poncelet, D., Lencki, R., Beaulieu, C. et al. Production of alginate beads by emulsification/internal gelation. I. Methodology. Appl Microbiol Biotechnol 38, 39–45 (1992). https://doi.org/10.1007/BF00169416
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DOI: https://doi.org/10.1007/BF00169416