Publication Date:
2019
Description:
Differences in morphology, pH, and electric charge of chitosan (CS) based hydrogels prepared by complexation with carboxymethylcellulose (CMC), carboxymethylated starch (CMS), and alginic acid (AA) at different polymers ratios and changing the order of addition were studied. CMC/CS and AA/CS hydrogels were amorphous and porous three-dimensional networks, with smaller pores at higher anionic polymer/CS ratios. Gelation time increased the agglomeration in the case of CMC/CS and CMS/CS gels. CMC/CS gels showed negative zeta potential values around −372 mV to −51 mV and CMS/CS gels in the range of −526 mV and −158 mV.
Print ISSN:
1687-806X
Electronic ISSN:
1687-8078
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology