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Bead Formation, Strengthening, and Modification

Chapter

Abstract

This chapter begins with a brief overview of the typical polymeric materials used for bead creation and their limitations. A full description is then provided of procedures to construct different bead forms, e.g., from cylindrical to almost perfectly spherical, by changing both the molds and the media into which the molten or dissolved hydrocolloid preparation is dropped or transferred. Also, some information on dropping methods, changing drop size and distribution, and liquid sprays is provided, affording a measure of control over bead size and distribution. The various water-soluble polymers that can be used for bead formation are discussed at length. The properties of gel beads prepared from agar/agarose ?-carrageenan, alginate, celluloses, chitosan, and to a lesser extent polyacrylamide and other synthetic polymers, among many others, are described. The use of crosslinking agents for both creation and strengthening of several bead types is thoroughly covered. Special methods to modify the porosity of the formed beads are also described, as are methods of slow dissolution of crystals by acid to facilitate better growth of embedded cells via pH regulation. A special section is devoted to beads prepared from proteins, ways to increase their stability (with, for example, glutaraldehyde), and their influence on the cells embedded within them. Since a combination of alternative methods may well provide a good means of overcoming the evident shortcomings of current bead-formation techniques, at the end of this chapter, a few approaches are presented, such as adding epoxy- resin reagent and curing agent to alginate for matrix stabilization, and other less known approaches for bead stabilization, as well as less traditional ways of producing and modifying beads.

Keywords

Free Cell Alginate Bead Calcium Alginate Calcium Chloride Solution Methyl Chloride 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Institute of Biochemistry, Food Science and Human Nutrition, The Robert H. Smith Faculty of Agriculture, Food and EnvironmentThe Hebrew University of JerusalemRehovotIsrael

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