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POŠTULKOVÁ, H. CHAMRADOVÁ, I. PAVLIŇÁK, D. HUMPA, O. VOJTOVÁ, L. JANČÁŘ, J.
Original Title
Study of effects and conditions on the solubility of natural polysaccharide Gum Karaya
Type
journal article in Web of Science
Language
English
Original Abstract
Natural polysaccharide gum karaya (GK, Sterculia urens) is a plant exudates widely available and relatively cheap biomaterial, which is used in food industry. However, GM is insoluble in water and it limits subsequent processing and broader utilization in medicine. Different conditions for the solubilization of GK were evaluated in this work (e.g. type and concentration of hydroxide, concentration of GK dispersion and time of solubilization process) which were not published before. GK samples were compared using different types of characterization techniques such as ATR-FFIR, NMR, TGA-FTIR, DSC, SEM and rheology. Optimized conditions for successful GM solubilization proceeded with 1 mol l(-1) of sodium or potassium hydroxide and 2 wt% dispersion of GM at room temperature. A novel mechanism was suggested and by this mechanism the complex plant based biopolymer can be solubilized through the careful control of its ionic environment and degree of deacetylation. Resulted water soluble GK seems to be promising biomaterial forming hydrogels useful in regenerative medicine. (C) 2017 Elsevier Ltd. All rights reserved.
Keywords
Natural Gum, Polysaccharide, Gum Karaya, Sterculia urens, Solubilization, Deacetylation
Authors
POŠTULKOVÁ, H.; CHAMRADOVÁ, I.; PAVLIŇÁK, D.; HUMPA, O.; VOJTOVÁ, L.; JANČÁŘ, J.
Released
1. 6. 2017
Publisher
Food Hydrocolloids
ISBN
0268-005X
Periodical
FOOD HYDROCOLLOIDS
Year of study
67C
Number
State
United States of America
Pages from
148
Pages to
156
Pages count
9
URL
http://www.sciencedirect.com/science/article/pii/S0268005X16304817
BibTex
@article{BUT129451, author="Hana {Poštulková} and Ivana {Chamradová} and David {Pavliňák} and Otakar {Humpa} and Lucy {Vojtová} and Josef {Jančář}", title="Study of effects and conditions on the solubility of natural polysaccharide Gum Karaya", journal="FOOD HYDROCOLLOIDS", year="2017", volume="67C", number="67C", pages="148--156", doi="10.1016/j.foodhyd.2017.01.011", issn="0268-005X", url="http://www.sciencedirect.com/science/article/pii/S0268005X16304817" }