Comparative study on the diffusion of an IgG from various hydrogel beads

Comparative study on the diffusion of an IgG from various hydrogel beads

The diffusion of an IgG was measured from a number of carrageenan and alginate gels. variations in diffusion rates were high, rangin from no diffusion in a food grade carrageenan to a rate approaching the maximum theoretical value in a low viscosity alginate. Differences in the mechanical stability...

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Veröffentlicht in:Biotechnology techniques 1987-09, Vol.1 (3), p.201-206
Hauptverfasser: Chevalier, P., Cosentino, G. P., de la Noüe, J., Rakhit, S.
Format: Artikel
Sprache:eng
Schlagworte:
alginic acid
carrageenan
immobilized cells
immunoglobulin G
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Zusammenfassung:The diffusion of an IgG was measured from a number of carrageenan and alginate gels. variations in diffusion rates were high, rangin from no diffusion in a food grade carrageenan to a rate approaching the maximum theoretical value in a low viscosity alginate. Differences in the mechanical stability of beads were also observed.
ISSN:0951-208X
1573-6784
DOI:10.1007/BF00227561