Rheological study of albumin and hyaluronan-albumin hydrogels: Effect of concentration, ionic strength, pH and molecular weight
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F20%3APU136645" target="_blank" >RIV/00216305:26310/20:PU136645 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0141813020335042?dgcid=coauthor" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0141813020335042?dgcid=coauthor</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.ijbiomac.2020.06.063" target="_blank" >10.1016/j.ijbiomac.2020.06.063</a>
Alternative languages
Result language
angličtina
Original language name
Rheological study of albumin and hyaluronan-albumin hydrogels: Effect of concentration, ionic strength, pH and molecular weight
Original language description
Albumin and hyaluronic acid are biodegradable, endogenous substances with potential use as drug carriers. These properties combined with the physical structure of the gel can lead to the formation of biologically active materials with application in medicine. This work investigated the gelation process of albumin solutions and mixed solutions of albumin and hyaluronan due to heating. The influence of the polymer concentration, weight ratio of hyaluronan and albumin, ionic strength, pH and molecular weight of hyaluronan is discussed. The study was carried out by measuring the rheological properties of the solutions, formed gels, and the gelation process. With increasing albumin concentration, the gel point was shifted towards lower temperature values. The resulting gels exhibited higher values of loss and storage moduli. For the mixed solutions of protein and polysaccharide, the effect of the polysaccharide concentration was observed. Based on the measurements, it can be assumed that the dependence of the complex modulus on the polysaccharide concentration has a peak at the certain hyaluronan : albumin weight ratio. The measured data showed, that increasing the ionic strength led to higher complex modulus values of the gels, and also to the increase of the temperature of the gel point. The gelation proceeded significantly faster when pH<pIBSA in comparison with the samples with pH>pIBSA. Increasing the pH of the solution (with respect to the albumin stability) led to higher complex modulus values of the gels formed. As a result of lowering the molecular weight of hyaluronan, the gel point was shifted towards lower temperature values, and resulting gels exhibited higher values of complex modulus. In addition, the ability of mixed BSA - HA solutions to bind hydrophobic substances was proven.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10403 - Physical chemistry
Result continuities
Project
<a href="/en/project/LO1211" target="_blank" >LO1211: Materials Research Centre at FCH BUT- Sustainability and Development</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
ISSN
0141-8130
e-ISSN
1879-0003
Volume of the periodical
161
Issue of the periodical within the volume
2020
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
18
Pages from-to
738-745
UT code for WoS article
000571203100014
EID of the result in the Scopus database
2-s2.0-85086592129