Effect of chitosan cross-linking properties on spherical formation of chitosan/β-TCP microspheres

Chitosan/beta-TCP composite microspheres were fabricated by solid-in-water-in-oil (s/w/o) emulsion cross-linking method. In order to improve the cross-linking strength of the microspheres, the preparatory cross-linking procedure was introduced by adding dilute glutaraldehyde solution into chitosan/beta-TCP slurry before emulsion in liquid paraffin. By rheological measuring, the kinetics of the initial stage of gelation in chitosan/beta-TCP slurry containing glutaraldehyde was studied. When the procedure parameters of preparatory cross-linking were 3ml, 0.5%wt, and 10min, the optimal microspheres, which possess good spherical shape, and about 100 mu m similar to 450 mu m of diameter, could be obtained.