Formation of calcium alginate gel capsules:: Influence of sodium alginate and CaCl2 concentration on gelation kinetics

被引：245

作者：

Blandino, A ^{[1
]}

Macías, M ^{[1
]}

Cantero, D ^{[1
]}

机构：

[1] Univ Cadiz, Fac Sci, Dept Chem Engn Food Technol & Environm Technol, Biol & Enzymat Reactors Res Grp, Puerto Real 11510, Cadiz, Spain

来源：

JOURNAL OF BIOSCIENCE AND BIOENGINEERING | 1999年 / 88卷 / 06期

关键词：

calcium alginate; encapsulation; gelation kinetics;

D O I：

10.1016/S1389-1723(00)87103-0

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The formation kinetics of calcium alginate gel capsules is studied. An increase Tn the concentration of alginate gives rise to a reduction In membrane thickness, while an increase in the concentration of calcium chloride leads to the formation of a thicker him.Experimental data are adjusted to the binomial diffusion equation.

引用

页码：686 / 689

页数：4

共 18 条

[1]

Bergstrom E., 1990, GUMS STABILIZERS FOO, P501

[2] ENZYMIC PRODUCT FORMATION CURVES WITH THE NORMAL OR DIFFUSION LIMITED REACTION-MECHANISM AND IN THE PRESENCE OF SUBSTRATE RECEPTORS [J].