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J Colloid Interface Sci. 2014 Oct 15;432:109-16. doi: 10.1016/j.jcis.2014.06.048. Epub 2014 Jul 4.

Characterization of structure, physico-chemical properties and diffusion behavior of Ca-Alginate gel beads prepared by different gelation methods.

Author information

1
Department of Energy and Biotechnology, Energy and Environment Fusion Technology Center, Myongji University, Yongin, Kyonggi-do 449-728, Republic of Korea.
2
Department of Energy and Biotechnology, Energy and Environment Fusion Technology Center, Myongji University, Yongin, Kyonggi-do 449-728, Republic of Korea. Electronic address: hernkim@mju.ac.kr.

Abstract

Ca-Alginate beads were prepared with either external or internal calcium sources by dripping technique. It was found that beads synthesized with internal calcium source had a looser structure and bigger pore size than those produced with external calcium source. Consequently, a faster diffusion rate of Vitamin B12 (VB12) within the beads with an internal calcium source was observed. Furthermore, the concentration of calcium ion, ionic strength and pH of the external gel beads formation solution were investigated. Results showed that (a) the concentration of the calcium ion was found to be the determining factor in the gel formation phenomenon; (b) the weight and volume losses are in effect due to water removal; (c) NaCl acts as a competitor with calcium and a screen in the electrostatic repulsion; and (d) the pH controls the gel formation process by regulating the dissociation of alginate and the complexation of the calcium cations. These results are keys to understanding the behavior and performance of beads in their utilization medium.

KEYWORDS:

Diffusion coefficient; External gelation; Internal gelation; Syneresis; Vitamin B(12)

PMID:
25086384
DOI:
10.1016/j.jcis.2014.06.048

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