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Polysaccharide-protein gels
Hájovská, Pavla ; Smilek, Jiří (referee) ; Chytil, Martin (advisor)
This bachelor thesis deals with gelation of albumin solutions and mixed solutions of albumin and the high molecular weight hyaluronic acid due to heating. Study was carried out by measuring rheological properties of the solutions, formed gels and gelation process. For the protein samples in water, the effect of concentration, ionic strength and pH were tested. For mixed solutions, the effect of concentration and a composition of the polymeric component were tested. With increasing concentration of the polymeric component, the gel point is shifted towards lower temperature values, with the concentration difference of 2 % (w/v) up to 5°C. The resulting gels exhibit higher values of loss and storage moduli. Similar behavior was observed also in the samples influenced by the ionic strength as, a result of alternation of the electrostatic interactions between the charged groups of the polymer chains and as a result of change of this charge due to the pH reduced below the pI value of the protein.
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Preparation and Characterization of Mixed Hydrogels Based on the System Hyaluronan-Albumin
Hájovská, Pavla ; Kráčalík, Milan (referee) ; Kalina, Michal (advisor)
This diploma thesis deals with preparation and subsequent characterization of albumin (BSA) and mixed hyaluronan-albumin (HA+BSA) hydrogels. The experimental characterization was based on the rheological measurements of the influence of ionic strength, pH and molar mass of HA on the gelation process and the properties of formed gels, as well as the time stability of these properties. Following object of the study was swelling of hydrogels in water and buffers with different pH value. Characterization was extended by thermal analysis, morphology description using scanning electron microscopy (SEM) and study of transport properties of hydrogels for selected model substance. Due to increasing ionic strength, the gel point was shifted towards higher temperature values and the resulting gels exhibited higher values of complex moduli. In case when pH was lower than isoelectric point of BSA, attractive electrostatic interactions between albumin and hyaluronan took place and the faster gelation occurred, compared to the case when pH was higher than isoelectric point of BSA. On the contrary, values of complex moduli increased with increasing pH. The gel samples prepared in the presence of low molecular weight HA reached higher values of complex moduli, compared to samples with the high molecular weight HA. Rheological properties of BSA gels were stable over time, whereas the mixed HA+BSA were characterized by significant decrease of complex moduli during the first three days of storage. Due to heating up to 100 °C, more than 80 % of the weight of studied samples was lost, as a result of water evaporation. Further heating of hydrogels, up to 250 °C, did not cause other changes associated with weight loss, in contrast with crystalline powder BSA, in which another weight loss at 220 °C was observed, as a result of the beginning degradation. Swelling studies, as well as SEM images, indicated higher crosslink density of BSA gels, compared to HA+BSA samples, which exhibited higher values of swelling ratio. The lowest values of equilibrium swelling ratio were observed at pH 4, which is close to the isoelectric point of albumin. Calculated diffusion coefficients relative to diffusivity of methylene blue in water ranged between the order of 10E-2 for diffusion into physiological solution and the order of 10E-3 for the diffusion into water. Ongoing transport of model dye from gel to solution was significantly slower, compared to its diffusion in water, as a result of gel porosity and electrostatic immobilization of positively charged molecules of methylene blue on the negatively charged BSA and HA chains.
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Preparation and Characterization of Mixed Hydrogels Based on the System Hyaluronan-Albumin
Hájovská, Pavla ; Kráčalík, Milan (referee) ; Kalina, Michal (advisor)
This diploma thesis deals with preparation and subsequent characterization of albumin (BSA) and mixed hyaluronan-albumin (HA+BSA) hydrogels. The experimental characterization was based on the rheological measurements of the influence of ionic strength, pH and molar mass of HA on the gelation process and the properties of formed gels, as well as the time stability of these properties. Following object of the study was swelling of hydrogels in water and buffers with different pH value. Characterization was extended by thermal analysis, morphology description using scanning electron microscopy (SEM) and study of transport properties of hydrogels for selected model substance. Due to increasing ionic strength, the gel point was shifted towards higher temperature values and the resulting gels exhibited higher values of complex moduli. In case when pH was lower than isoelectric point of BSA, attractive electrostatic interactions between albumin and hyaluronan took place and the faster gelation occurred, compared to the case when pH was higher than isoelectric point of BSA. On the contrary, values of complex moduli increased with increasing pH. The gel samples prepared in the presence of low molecular weight HA reached higher values of complex moduli, compared to samples with the high molecular weight HA. Rheological properties of BSA gels were stable over time, whereas the mixed HA+BSA were characterized by significant decrease of complex moduli during the first three days of storage. Due to heating up to 100 °C, more than 80 % of the weight of studied samples was lost, as a result of water evaporation. Further heating of hydrogels, up to 250 °C, did not cause other changes associated with weight loss, in contrast with crystalline powder BSA, in which another weight loss at 220 °C was observed, as a result of the beginning degradation. Swelling studies, as well as SEM images, indicated higher crosslink density of BSA gels, compared to HA+BSA samples, which exhibited higher values of swelling ratio. The lowest values of equilibrium swelling ratio were observed at pH 4, which is close to the isoelectric point of albumin. Calculated diffusion coefficients relative to diffusivity of methylene blue in water ranged between the order of 10E-2 for diffusion into physiological solution and the order of 10E-3 for the diffusion into water. Ongoing transport of model dye from gel to solution was significantly slower, compared to its diffusion in water, as a result of gel porosity and electrostatic immobilization of positively charged molecules of methylene blue on the negatively charged BSA and HA chains.
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Polysaccharide-protein gels
Hájovská, Pavla ; Smilek, Jiří (referee) ; Chytil, Martin (advisor)
This bachelor thesis deals with gelation of albumin solutions and mixed solutions of albumin and the high molecular weight hyaluronic acid due to heating. Study was carried out by measuring rheological properties of the solutions, formed gels and gelation process. For the protein samples in water, the effect of concentration, ionic strength and pH were tested. For mixed solutions, the effect of concentration and a composition of the polymeric component were tested. With increasing concentration of the polymeric component, the gel point is shifted towards lower temperature values, with the concentration difference of 2 % (w/v) up to 5°C. The resulting gels exhibit higher values of loss and storage moduli. Similar behavior was observed also in the samples influenced by the ionic strength as, a result of alternation of the electrostatic interactions between the charged groups of the polymer chains and as a result of change of this charge due to the pH reduced below the pI value of the protein.
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