Study of Enzymatically Treated Alginate/Chitosan Hydrosols in Sponges Formation Process

Polymers

Anna Zimoch-Korzycka¹  Dominika Kulig¹  Andrzej Jarmoluk¹  Krzysztof Marycz²  Weronika Matuszczak¹ 

[1] Department of Animal Products Technology and Quality Management, Faculty of Food Science, Wrocław University of Environmental and Life Sciences; 37 Chelmonskiego St.; 51-630 Wrocław, Poland;Department of Environment Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences; 38 C Chelmonskiego St.; 50-630 Wrocław, Poland;

关键词: hydrosol;    sponge;    sodium alginate;    chitosan;    lysozyme;   

DOI  :  10.3390/polym8010008

来源: mdpi

【 摘 要 】

The aim of the study was to produce 3D sponges based on enzymatically modified lysozyme selected polysaccharides and assess their physicochemical properties. The alginate/chitosan sponges were formed from polymers hydrosols in different proportions at a final concentration of 1% polysaccharides. Hydrosols were modified by lysozyme addition of 1000 U. Hydrosols without or with enzyme were analyzed for their reducing sugar content, rheological properties and ability to scavenge free radicals. Sponges formed from hydrosols were tested for solubility and compressive properties. Only chitosan was hydrolyzed by lysozyme. The morphology of sponges was investigated by scanning electron microscopy (SEM). It was proven that the antioxidant properties of hydrosols are dependent on the concentration of chitosan. It was also shown that the addition of lysozyme negatively affected the free radical scavenging ability of single hydrosols of alginate and chitosan, and their mixtures. The Ostwald de Waele as well as Herschel–Bulkley models of rheological properties fitted the experimental data well (R² is between 0.947 and 1.000). Increase in textural features values of sponges was observed. Sponges with pure alginate and pure chitosan were almost completely soluble. The enzyme addition significantly changed the characteristics of the cross-section structure of sponges, and made the surface smoother.

【 授权许可】

CC BY   
© 2016 by the authors; licensee MDPI, Basel, Switzerland.