Thermal behavior of water in micro-particles based on alginate gel

被引：21

作者：

Bellich, Barbara ^{[1
]}

Borgogna, Massimiliano ^{[1
]}

Carnio, Damiano ^{[1
]}

Cesaro, Attilio ^{[1
]}

机构：

[1] Univ Trieste, Dept Life Sci, Lab Phys & Macromol Chem, Trieste, Italy

来源：

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2009年 / 97卷 / 03期

关键词：

Alginate gel beads; DSC; Gel dehydration; Water freezing and melting; Frozen and un-frozen water; Trehalose; HYDROPHILIC POLYMERS; DELIVERY; PROTEIN; TREHALOSE; CELLULOSE; RELEASE; FILMS; MICROENCAPSULATION; SURVIVAL; CALCIUM;

D O I：

10.1007/s10973-009-0392-x

中图分类号：

O414.1 [热力学];

学科分类号：

070201 [理论物理];

摘要：

Alginate has been established as a very versatile material in the preparation of hydrogel capsules for trapping therapeutic biomolecules and cells. The physico-chemical properties, the mechanism and the processing of gel formation are now well established. In the frame of a project aiming at the exploitation of encapsulation of therapeutic proteins in alginate gel particles, the procedure of preparation, characterization, gel-drying and re-hydrating has been explored for the shelf-life of the encapsulated biomolecules. Here, the results of a calorimetric study on the freezing and dehydration process of alginate micro-capsules is presented. The work aims at the description of water state(s) and its removal under "controlled conditions" in the presence of bioprotectant sugars.

引用

页码：871 / 878

页数：8

共 34 条

[1]

Food microencapsulation of bioactive compounds: Rheological and thermal characterisation of non-conventional gelling system [J].