Preparation of Carrag-eenan-Polyethyleneimine Nanocapsules Using-Electrocapillary Emulsification Technique

摘要

The present paper proposes a novel preparation method of carrageenan-polyethyleneimine complex capsules in the submicron size range using the interfacial gelling reaction at W/O type emulsion. A W/0 emulsion was prepared by adding dropwise aqueous T-carrageenan solution into cyclohexane containing sorbitan monooleate through a microsyringe. Carrageenan gel particles were then prepared by adding the emulsion into a cyclohexane solution containing Ca AOT (calcium bis (2-ethylhexyl) sulfosuccinate) to cause gelation of aqueous droplets. The gel particles thus prepared were coated with polyethyleneimine to improve their stability in water. Capsules with sizes ranging from 100 to 300 nm were obtained when an apparatus for electrocapillary emulsification was used in the preparation step of W/O emulsion. The use of calcium salt of dimyristoyl phosphatidyl glycerol, a constituent of biomembrane, as gelling agent gave capsules of sizes in the submicron range.