Characterization of the structure and diffusion behavior of calcium alginate gel beads

ABSTRACT A simple and novel method using gel shrinkage to indirectly characterize the structure of calcium alginate gel (CAG) beads during the calcium alginate gelation process was presented in this study. The effect of preparation process parameters (gelling cations, bead diameter, and alginate M w and concentration) on the structure of the CAG bead formation process was thoroughly investigated. It was found that (a) the concentration of the Na + and Ca 2+ ion in gel bath was found to be the determining factor in the gel structure formation process by regulating the dissociation of alginate and the complexation of the calcium; (b) Na + acts as a competitor with calcium and a screen in the electrostatic repulsion; (c) the effect of beads size below 700 μm on the structure of CAG beads can be neglected; and (d) the sodium alginate concentration has no significant effect on the gel formation process. Furthermore, the diffusion of bovine serum albumin (BSA) was controlled by the density of CAG bead. Consequently, a faster diffusion rate of BSA within the looser structure of beads can be observed. These results are keys to understanding the behavior and performance of beads in their utilization medium. © 2020 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2020 , 137 , 48923.