Department of Chemical Engineering, Lodz University of Technology, 90-924 Lodz, Poland.
Int J Mol Sci. 2021 Apr 14;22(8):4043. doi: 10.3390/ijms22084043.
Recently, thermosensitive chitosan systems have attracted the interest of many researchers due to their growing application potential. Nevertheless, the mechanism of the sol-gel phase transition is still being discussed, and the glycerophosphate salt role is ambiguous. The aim of the work is to analyze the possibility of the exclusive use of a non-sodium glycerophosphate salt and to determine its impact on the gelation conditions determined by rheological and turbidimetric measurements as well as the stability of the systems by measuring changes in the Zeta potential value. It was found that ensuring the same proportions of glycerophosphate ions differing in cation to amino groups present in chitosan chains, leads to obtaining systems significantly different in viscoelastic properties and phase transition conditions. It was clearly shown that the systems with the calcium glycerophosphate, the insoluble form of which may constitute additional aggregation nuclei, undergo the gelation the fastest. The use of magnesium glycerophosphate salt delays the gelation due to the heat-induced dissolution of the salt. Thus, it was unequivocally demonstrated that the formulation of the gelation mechanism of thermosensitive chitosan systems based solely on the concentration of glycerophosphate without discussing its type is incorrect.
最近，由于其潜在的应用越来越多，温敏性壳聚糖体系引起了许多研究人员的兴趣。然而，溶胶-凝胶相转变的机制仍在讨论中，甘油磷酸盐的作用也不明确。本工作的目的是分析是否可以单独使用非钠盐甘油磷酸盐，并确定其对由流变学和浊度测量确定的凝胶化条件以及通过测量 Zeta 电位值变化确定的系统稳定性的影响。结果发现，确保甘油磷酸盐离子与壳聚糖链上氨基的比例相同，会导致得到的粘弹性性质和相转变条件有显著差异的体系。很明显，具有不溶性钙甘油磷酸盐形式的体系，其可能构成额外的聚集核，最快发生凝胶化。由于盐的热诱导溶解，使用镁甘油磷酸盐盐会延迟凝胶化。因此，明确表明仅基于甘油磷酸盐的浓度而不讨论其类型来制定温敏性壳聚糖体系的凝胶化机制的配方是不正确的。
