Poncelet D, Lencki R, Beaulieu C, Halle J P, Neufeld R J, Fournier A
INRS-Santé, Université du Québec, Pointe-Claire, Canada.
Appl Microbiol Biotechnol. 1992 Oct;38(1):39-45. doi: 10.1007/BF00169416.
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.
小直径海藻酸钠珠（微球）通过植物油中乳化的海藻酸钠溶液的内部凝胶化形成。通过添加油溶性酸引发凝胶化，从而降低海藻酸钠溶液的pH值并从柠檬酸盐络合物中释放可溶性Ca2+。形成了光滑的球形微米级珠。平均直径范围为200至1000微米，由反应器叶轮设计和转速控制。该技术在固定化方面具有大规模连续应用的潜力。
