Abstract
Dependencies of effective diffusivity of glucose in Ca-alginate gel beads and mechanical compression strength of the gel on alginate composition, viscosity, concentration, temperature and pH of the alginate solution were systematically investigated. Diffusional and mechanical properties of Ca-alginate gel beads depended on alginate composition and the gelling conditions. The results were discussed in relation to get structure and conformation of alginate molecule. Differences in reported diffusivities of glucose could be explained by the differences in alginate composition and the gelling conditions such as alginate concentration, temperature and pH. Furthermore, selection guidelines for preparation of Ca-alginate gel having low diffusional obstruction and large compression strength were presented.
