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Formation of Micron-sized Alginate Microparticles Using Reverse Micelles  

Imm, Jee-Young (Department of Food and Nutrition, Kookmin University)
Cho, Young-Hee (Korea Food Research Institute)
Han, Dae-Seok (Korea Food Research Institute)
Kim, Seok-Joong (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 835-840 More about this Journal
Abstract
Micron-sized alginate microparticles were formed in the water pools of reverse micelles (RM) composed of hexane/aerosol OT(AOT)/water through the gelation process between sodium alginate and $CaCl_2$. The size of microparticles formed increased as Wo (the molar ratio of water to surfactant) increased from 5 to 10. The microparticles became aggregated at Wo of 15, and stable RM no longer existed at Wo of 20. The characteristics of microparticles prepared at Wo of 5 and 10 showed significant differences in area, maximum diameter, minimum diameter, mean diameter, and perimeter of microparticles (p<0.05). However, there was no difference in appearance and roundness between the microparticles These results indicate that the size of microparticles are affected by Wo, whereas the overall shape of microparticles are not substantially influenced within Wo values used for stable RM formation. The mean diameter of microparticles was about $2{\sim}2.5\;{\mu}m$ and much smaller $(70{\sim}1,000\;times)$ than the reported sue of alginate microparticles formed in an aqueous medium.
Keywords
microparticles; sodium alginate; calcium chloride; reverse micelles; AOT;
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