Preparation and characterization of hydrogel from deacetylated xanthan gum produced by Xanthomonas arboricola pv pruni 106

Preparation and characterization of hydrogel from deacetylated xanthan gum produced by Xanthomonas arboricola pv pruni 106

Xanthan gum is a water‐soluble polysaccharide obtained by fermentation of the genus Xanthomonas with several properties, such as low‐cost, biodegradability, biocompatibility and non‐toxicity. However, an important limitation of xanthan gum‐based biomaterials is the high swelling degree in solvent an...

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Bibliographic Details
Published in:Journal of applied polymer science Vol. 140; no. 8
Main Authors: Oliveira Molon, Bruna, Oliveira Molon, Bianca, Gonçalves, Janaina Oliveira, Ribeiro, Eduardo Silveira, Diaz, Patrícia Silva
Format: Journal Article
Language:English
Published: Hoboken, USA John Wiley & Sons, Inc 20-02-2023
Wiley Subscription Services, Inc
Subjects:
Biocompatibility
Biodegradability
Biomedical materials
deacetylation
Disintegration
Fick's diffusion
Hydrogels
Materials science
Polymers
Polysaccharides
stress relaxation
Swelling
swelling degree
Toxicity
Xanthan
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Summary:Xanthan gum is a water‐soluble polysaccharide obtained by fermentation of the genus Xanthomonas with several properties, such as low‐cost, biodegradability, biocompatibility and non‐toxicity. However, an important limitation of xanthan gum‐based biomaterials is the high swelling degree in solvent and the mechanical weakness, which results in biomaterial disintegration. For this reason, the aim of this work was to develop a hydrogel with reduced swelling degree. The xanthan gum produced by X. arboricola pv pruni 106 achieved a volumetric yield of 10.78 ± 0.27 g L−1. The content of acetyl group was relatively low, around 1.33%, which the deacetylation process reduced its level to 0.8%. The hydrogel was produced using deacetylated xanthan gum and glutaraldehyde as crosslinker. The xanthan gum‐based hydrogel has shown lower swelling degree and higher apparent viscosity, overcoming the initial drawbacks of the xanthan gum in its nature form. Overall, the xanthan gum‐based hydrogel has remained stable during the whole storage conditions.
Bibliography:Funding information
Conselho Nacional de Desenvolvimento Científico e Tecnológico; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Grant/Award Number: 001
ISSN:0021-8995
1097-4628
DOI:10.1002/app.53526