Poncelet D
Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires, Nantes, France.
Ann N Y Acad Sci. 2001 Nov;944:74-82. doi: 10.1111/j.1749-6632.2001.tb03824.x.
Alginate microspheres were produced by emulsification/internal gelation of an alginate sol dispersed within vegetable oil, followed by a reduction in pH to release calcium from an insoluble salt. Microspheres with mean diameters ranging from 50 to 1,000 microm were obtained with standard deviations ranging from 35 to 45% of their mean value. Smooth, spherical beads were obtained with the narrowest size dispersion when using low guluronic and low viscosity alginate and a carbonate complex as calcium vector. The calcium salt must also be included within the alginate sol as a very fine powder to promote homogeneous gelation. Internal gelation was also tested with the dropping method. Observation of the beads produced revealed that the structure of the beads is more homogeneous than observed with external gelation. Shrinking is more important, although the diffusion of large molecules is faster with internal versus external gelation.
藻酸盐微球是通过将藻酸盐溶胶乳化/内部凝胶化分散在植物油中，然后降低pH值以从不溶性盐中释放钙来制备的。获得了平均直径为50至1000微米的微球，其标准偏差为平均值的35至45%。当使用低古洛糖醛酸和低粘度藻酸盐以及碳酸盐络合物作为钙载体时，获得了尺寸分散最窄的光滑球形珠粒。钙盐也必须以非常细的粉末形式包含在藻酸盐溶胶中，以促进均匀凝胶化。还采用滴加法测试了内部凝胶化。对所产生的珠粒的观察表明，珠粒的结构比外部凝胶化时观察到的更均匀。收缩更为明显，尽管与外部凝胶化相比，内部凝胶化时大分子的扩散更快。
