海藻酸钠纳米粒的制备方法。
Preparation methods of alginate nanoparticles.
机构信息
Laboratory of Organic Chemistry, Wageningen University, Dreijenplein 8, 6703 HB Wageningen, The Netherlands; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
出版信息
Adv Colloid Interface Sci. 2014 Jul;209:163-71. doi: 10.1016/j.cis.2014.03.009. Epub 2014 Mar 27.
This article reviews available methods for the formation of alginate nano-aggregates, nanocapsules and nanospheres. Primarily, alginate nanoparticles are being prepared by two methods. In the "complexation method", complex formation on the interface of an oil droplet is used to form alginate nanocapsules, and complex formation in an aqueous solution is used to form alginate nano-aggregates. In a second method w/o emulsification coupled with gelation of the alginate emulsion droplet can be used to form alginate nanospheres. We review advantages and disadvantages of these methods, and give an overview of the properties of the alginate particles produced with these methods.
本文综述了制备海藻酸钠纳米聚集体、纳米胶囊和纳米球的方法。主要有两种方法可制备海藻酸钠纳米颗粒：在“复合方法”中，利用油滴界面上的络合作用形成海藻酸钠纳米胶囊，利用水溶液中的络合作用形成海藻酸钠纳米聚集体。第二种方法是不进行乳化，通过海藻酸钠乳液液滴的凝胶化作用形成海藻酸钠纳米球。我们综述了这些方法的优缺点，并概述了用这些方法制备的海藻酸钠颗粒的性质。
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