Formulation of Uniform-sized Agar Gel Microbeads from Water-in-oil Emulsion Prepared Using Microchannel Emulsification under Controlled Temperature

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  • KUROIWA Takashi
    Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University Food Engineering Division, National Food Research Institute, NARO
  • KATSUMATA Toru
    Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
  • SUKEDA Yoshikazu
    Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
  • WARASHINA Shoto
    Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University
  • KOBAYASHI Isao
    Food Engineering Division, National Food Research Institute, NARO
  • UEMURA Kunihiko
    Food Engineering Division, National Food Research Institute, NARO
  • KANAZAWA Akihiko
    Department of Chemistry and Energy Engineering, Faculty of Engineering, Tokyo City University

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  • 温度制御下でのマイクロチャネル乳化により調製した単分散油中水滴エマルションからの均一径寒天ゲルマイクロビーズの作製

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Abstract

Size-controlled preparation of agar gel microbeads using monodisperse water-in-oil (W/O) emulsion was investigated. W/O emulsions were prepared by microchannel (MC) emulsification using three grooved MC plates with different geometries of the MC region. The addition of sodium chloride to the dispersed phase was necessary for stable preparation of monodisperse agar-containing W/O emulsions. The mean droplet size varied from 15 to 34μm depending on MC geometry, while the coefficient of variation was below 10%. Monodisperse agar gel microbeads were obtained by cooling the emulsion droplets prepared at a temperature higher than the gel point of the agar solution. Emulsification conditions (e.g., agar concentration and emulsification temperature) affected droplet diameter and uniformity of the W/O emulsions. Monodisperse and quasi-monodisperse W/O emulsions could be prepared at agar concentrations of 0.5 to 2.0 wt% and at emulsification temperatures of 40 to 50℃, which exceeded the gel point of the agar solution. At temperatures below the gel point, MCs were partly clogged by the to-be-dispersed agar solution, due to partial gelation of the agar solution. However, above 50℃, emulsification was destabilized because of immediate coalescence of droplets formed once downstream of MCs.

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