Effect of the gelation process on the production of alginate microbeads by microfluidic chip technology

被引：89

作者：

Capretto, Lorenzo ^{[1
]}

Mazzitelli, Stefania ^{[1
]}

Balestra, Cosimo ^{[1
]}

Tosi, Azzura ^{[2
]}

Nastruzzi, Claudio ^{[1
]}

机构：

[1] Univ Perugia, Dipartimento Chim & Tecnol Farm, I-06100 Perugia, Italy

[2] Polo Sci San Miniato, Dipartimento Farm Chim Tecnol, Siena, Italy

来源：

LAB ON A CHIP | 2008年 / 8卷 / 04期

关键词：

D O I：

10.1039/b714876c

中图分类号：

Q5 [生物化学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

The present paper reports the production of Ba-alginate microspheres by microfluidic chip technology. The general production strategy is based on the formation of an alginate multiphase flow by a 'Y' junction squeezing mechanism. Special emphasis is given to the relationship existing between the gelation process and the final morphological characteristics of the produced microbeads. A series of different gelation strategies, namely: 'external gelation', 'internal gelation' and 'partial gelation' were compared in terms of size, size distribution and morphology of the produced microbeads.

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页码：617 / 621

页数：5

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