• Polymer(Korea)
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• v.34 no.1
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• pp.79-83
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• 2010

Alginate beads were prepared using poly(N-isopropylacrylamide-co-dimethylamino ethyl methacrylate)(P(NIPAM-co-DMAEMA)). First, P(NIPAM-co-DMAEMA) was immobilized on the surface of alginate beads by taking advantage of electrostatic interaction between alginate and P(NIPAM-co-DMAEMA). Second, P(NIPAM-co-DMAEMA) was contained in the matrix of alginate beads. P(NIPAM-co-DMAEMA) were prepared by a free radical polymerization at $74^{\circ}C$ for 12 h. The weight ratio of NIPAM to DMAEMA monomer was 95/5. The copolymer was identified by $^1H$-NMR. Releases from the alginate beads were observed at 30, 37, and $45^{\circ}C$ using blue dextran or FITC-dextran(fluorescein isothiocyanate-dextran) as a model drug. The effect of temperature on the degree of release from the beads was insignificant. FITC-dextran was released more than blue dextran possibly due to its smaller molecular weight.

• Journal of the Korean Professional Engineers Association
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• v.21 no.2
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• pp.13-18
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• 1988

A Study for ethanol fermentation with immobilized yeast that is entrapped to Ca-alginate beads and batch system was carried out using molasses as substrate. The results are as follows. 1. The yield of alcohol fermentation is more efficacious then that of conventional fermentation process. The beads were used 15times and got a result of fermentation yield rate 89. 57％∼92.35％f, which is comparable with the rate of 86.3％ gained from the conventional fermentation process. 2. The concentration of Ca-alginate was 1∼5％ For long run use (2520 hours) it is necessary 2％ or more concentration of Ca-alginate. 3. The amount of the yeast cells for entrap to Ca-alginate beads was required 1.0g (indried material) or more for 200g Ca-alginate beads.

• Macromolecular Research
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• v.16 no.1
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• pp.45-50
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• 2008

This study examined the swelling behavior and in vitro release of a model drug, tetracycline-HCl, from alginate and alginate-polyaspartate (Alg-PASP) composite gel beads. The alginate and Alg-PASP composite beads were prepared using an ionic crosslinking method with aqueous $Ca^{2+}$. Their microporous morphology was observed by scanning electron microscopy. The swelling ratio of the beads in different media varied according to their composition, cross-linking density ($Ca^{2+}$ concentration), and pH of the aqueous medium. The in vitro release experiment of the tetracycline-HCl encapsulated beads in different media suggests that the release of the drug is governed mainly by the swelling properties of the polymer network. The presence of PASP was found to significantly influence the swelling properties and drug release profile.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.497-505
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• 2011

The purpose of this study was to apply molecular gastronomy and spherification methodology to persimmon deserts. We prepared 'persimmon calcium alginate beads' and investigated their physical and sensory characteristics by adding different concentrations of sodium alginate (0.4, 0.6, 0.8, and 1.0%). Lightness and yellowness decreased significantly as the concentration of sodium alginate increased. However hardness, springiness, chewiness, cohesiveness, and resilience but not adhesiveness tended to increase as the concentration of sodium alginate increased. The thickness of the beads increased as the concentration of sodium alginate increased. In contrast, the thickness of the membrane decreased as the concentration of alginate increased from 0.8 to 1.0% suggesting that the amount of sodium alginate had reached a critical point. Quantitative descriptive analysis showed that voluminosity, springiness, hardness, chewiness, and residue tended to increase as the concentration of sodium alginate increased. Overall preference reached a peak at 0.4% sodium alginate.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.2
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• pp.133-138
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• 2001

In this study, an attempt was made to increase the survival rate of bifidobacteria entrapped in alginate in the gastrointestinal tract, and to investigate the potential industrial applications, for example lyophilized capsules and yogurt. First, the protective effect of various food additives on bifidobacterial survivability was determined after exposure to simulated gastric juices and bile salts. The additives used in this study were skim milk (SM), polydextrose (PD), soy fiber (SF), yeast extract (YE), chitosan (CS), $\kappa$-carageenan ($\kappa$-C) and whey, which were added at 0.6% concentration (w/v) to 3% alginate-bifidobacterial solution. In the simulated gastric juices and bile salts, the protective effect of 0.6% skim milk-3% alginate (SM-A) beads on the survival rate of bifidobacteria proved to be higher than the other additives. Second, the hydrogen ion permeation was detected through SM-A vessel without bifidobacterial cells at different SM concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%). There were no differences in terms of the pH decrease in SM-A vessels at 0.6%, 0.8%, and 1.0% (w/v) SM concentrations. The survival rate of bifidobacteria in SM-A beads would appear to be related to the SM buffering capacity against hydrogen ions and its tendency to reduce the pore size of bead. In this experiment, the survival rate of bifidobacteria entrapped in beads containing 0.6% SM showed the highest viability after exposure to simulated gastric juices for 3h, thereby indicating that 0.6% SM is the optimum concentration fir 3% alginate bead preparation. Third, the effect of SM-A beads on the freeze-drying and yogurt storage for 10 days was investigated. SM-A beads were found to be more efficient for freeze drying and yogurt storage than untrapped cells and the alginate bead. Consequently, the survival rate of bifidobacteria entrapped in SM-A beads was increased in simulated gastric juices, bile salts and probiotic products, such as lyophilized capsules and yogurt, SM-A beads can be expected to produce high value probiotic products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.557-562
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• 2018

High molecular weight sodium alginate (HMWSA)/low molecular weight sodium alginate (LMWSA) microcapsules containing phytoncide oil were prepared with different LMWSA contents. The effects of the stirring rate and ratio of HMWSA/LMWSA on the diameter and morphology of the phytoncide/alginate beads were investigated by optical microscopy and the release behaviors of phytoncide oil from the phytoncide/alginate beads were characterized by UV/Vis. spectrophotometry. The mean particle size of the phytoncide/alginate beads decreased with increasing stirring rate and concentration of the calcium chloride solution. The surface morphology of the phytoncide/alginate beads changed from smooth surfaces to skin-like rough surfaces with increasing LMWSA content. These results were due mainly to the increased hydrophilic groups at the bead surface, resulting in an increase in the release rate of phytoncide oil in the phytoncide/alginate beads.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.715-721
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• 2007

In this study, the sphericity of calcium alginate gel beads was optimized using response surface methodology. The optimum conditions for bead sphericity were a concentration of 2.24% sodium alginate, a flow rate of 0.059 mL/sec for the sodium alginate solution, and a 459 rpm rotation for the calcium chloride solution. The predicted and experimental bead sphericities under the optimum conditions were 94.5 and 96.7%, respectively, showing close agreement. We also investigated the processing condition effects for the physical properties of the optimized calcium alginate gel beads. Immersion in hot water slightly decreased bead size and rupture strength. NaCl treatment increased bead size and decreased rupture strength. While the pH of the calcium chloride solution had little effect on bead sphericity, the bead sizes and gel strengths decreased with longer times in each pH solution. The beads coated with pectin and glucomannan showed no significant changes in sphericity, but their sizes decreased with time. The coated beads showed higher rupture strengths than the uncoated beads.

• Advances in Traditional Medicine
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• v.7 no.1
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• pp.79-84
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• 2007

Urease was immobilized with calcium alginate by entrapment method in the form of spherical beads and stored in Tris/acetate buffer (pH 7.3) at $4^{\circ}C$. Urease immobilized at different concentration of alginate beads (3%, 4% and 5%) showed higher apparent $K_{m}$ values than the soluble urease. Furthermore, $K_{m}$ has been shown to be corelated with effective diffusion coefficient (De) at different concentration of alginate gel. The present study showed that diffusion and reaction contribute to control the overall rate.

• Food Engineering Progress
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• v.14 no.3
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• pp.208-216
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• 2010

Lab scale experiments were conducted in order to assess the applicability of $CaCO_{3}$-alginate beads as neutralizer for the high cell density cultivation and prepare the direct vat inoculation cultures of isolated sourdough lactic acid bacteria. With increasing the amount of bead and decreasing the diameter of bead in acidic solution, the neutralizing effect of $CaCO_{3}$-alginate bead became higher. In batch process with $CaCO_{3}$-alginate beads, Lactobacillus amylovorus DU-21 isolated from sourdough showed the highest viable cell counts and optical density in MRS broth. The values of viable cell counts and optical density were 9.996 log CFU/mL and 3.97, respectively. Experiments on the conditions which increase viability during lyophilization were carried out and the following results were obtained; 15% glycerol revealed the high cryoprotective effect on the concentrated cultures during lyophilization among the two cryoprotective agents. Consequently, $CaCO_{3}$-alginate beads and 15% glycerol were found to be useful not only to cultivate Lactobacillus amylovorus DU-21 but also to preserve strain.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.185-190
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• 2001

Alginate, a well-known biopolymer, is universally applied for immobilization of microbial cells. Biosorption characteristics of lead by waste biomass of immobilized A. niger beads, used in fermentation industries to produce citric acid, were studied. The immobilized A. niger beads, prepared via capillary extrusion method using calcium chloride, were applied in the removal of lead. Pb uptake was the highest in A. niger beads cells grown for 3 days with medium producing citric acid (12% sucrose, 0.5% $NH_4NO_3$, 0.1% $KH_2PO_4$, and 0.025% $MgSO_4$). Lead uptake by the immobilized A. niger beads and free A. niger mycellia beads increased sharply with time. However, while uptake by the immobilized A. niger beads continued to increase slowly, that by free A. niger mycellia beads stopped after 30 min. The optimum pH and temperature of lead uptake were found to be 6 and $35^{\circ}C$, respectively. The maximum uptake of lead was achieved with $50{\sim}100$ beads and 50 ml lead solution in a 250-ml Erlenmeyer flask, while, at over 100 beads, uptake of the lead decreased. The order of biosorption capacity for heavy metals was Pb>Cu>Cd. Pb uptake capacity of the immobilized A. niger beads treated with 0.1 M $CaCI_2$, 0.1 M NaOH, and 0.1 M KOH decreased compared to the untreated beads. On testing the desorption of Pb from the immobilized A. niger beads, re-uptake of Pb was found possible after desorption of the binding metal with 0.1 M HCI.