Preparation of polymeric microcapsules enclosing microbial cells by radical suspension polymerization via water-in-oil-in-water emulsion |
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Authors: | Takayuki Takei Kaoru Ikeda Hiroyuki Ijima Koei Kawakami Masahiro Yoshida Yasuo Hatate |
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Affiliation: | (1) Department of Chemical Engineering, Graduate School of Engineering, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan;(2) Department of Chemical Engineering, Graduate School of Engineering, Kagoshima University, Kagoshima 890-0065, Japan |
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Abstract: | Polymeric microcapsules enclosing Saccharomyces cerevisiae were prepared by radical suspension polymerization via water-in-oil-in-water emulsion. Trimethylolpropane trimethacrylate
and 2,2′-azobis(4-methoxy-2,4-dimethylvaleronitrile) were used as monomer and radical initiator, respectively. A culture medium
with suspended yeast cells, monomer solution with the dissolved radical initiator, and poly(vinyl alcohol) aqueous solution
were used as inner aqueous phase, oil phase, and outer aqueous phase, respectively. The influence of microcapsule preparation
parameters on the viability of encapsulated cells and encapsulation efficiency was investigated. The radical polymerization
process did not cause significant damage to encapsulated yeast cells. Decreased weight ratio of aqueous phase to oil phase
resulted in increased encapsulation efficiency of the cells. The diameter of the microcapsules could be controlled by varying
the agitation rate. |
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Keywords: | |
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