Polyelectrolyte Complexation versus Ionotropic Gelation for Chitosan-Based Hydrogels with Carboxymethylcellulose, Carboxymethyl Starch, and Alginic Acid
نویسندگان
چکیده
منابع مشابه
Chitosan-based nanoparticles by ionotropic gelation
Ionotropic gelation between chitosan, as the polycation of acidic pH, and TPP (penta sodium triphosphate aka tripolyphosphate) as the anionic oligomeric partner leads to the formation of colloidal systems which can range from approximately 100nm to 2000nm. Depending on the conditions, particles with different properties can be obtained including differences in size, zeta potential, stability at...
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The utilization of natural and chemically modified polysaccharides as a part of drug development has increased in the past two decades. Great attention has also been focused on biopolymer based hydrogels for use as potential carriers in controlled drug delivery. Hydrogels are three dimensional, hydrophilic networks capable of imbibing large amount of water or biological fluids, mimics biologica...
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BACKGROUND Superabsorbent hydrogels show a large potential in a wide array of applications due to their unique properties. Carboxymethylcellulose (CMC) is a commercially available water-soluble cellulose derivative of major interest in the hydrogel synthesis. High-energy irradiation allows the chemical crosslinking without the use of crosslinking agents, while the introduction of other natural ...
متن کاملDevelopment of chitosan-tripolyphosphate fibers through pH dependent ionotropic gelation.
Incorporation of phosphate groups into a material may be of particular interest as they act as templates for hydroxyapatite growth through complexation with Ca(2+) and thus improve the osteoconduction property. The phosphate groups can be incorporated into chitosan through ionotropic gelation with tripolyphosphate (TPP). Interestingly, the ion pairs formed through negatively charged phosphate g...
متن کاملEffect of complexation conditions on xanthan–chitosan polyelectrolyte complex gels
Polyelectrolyte hydrogels formed by xanthan gum and chitosan can be used for encapsulation and controlled release of food ingredients, cells, enzymes, and therapeutic agents. In this study, xanthan–chitosan microcapsules were formed by complex coacervation. The effects of initial polymer concentration and chitosan solution pH on the crosslinking density of xanthan–chitosan network were investig...
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ژورنال
عنوان ژورنال: International Journal of Chemical Engineering
سال: 2018
ISSN: 1687-806X,1687-8078
DOI: 10.1155/2018/3137167