Zhang Qinling, Ren Teng, Gan Jing, Sun Lirong, Guan Chenxia, Zhang Qian, Pan Shihui, Chen Hao
Marine College, Shandong University (Weihai), No. 180 Wenhua West Road, Gao Strict, Weihai 264209, China.
College of Life Sciences, Yantai University, No. 30 Qingquan Road, Laishan Strict, Yantai 264000, China.
Pharmaceutics. 2022 Jul 18;14(7):1492. doi: 10.3390/pharmaceutics14071492.
Salecan (Sal) is a novel microbial polysaccharide. In the present research, thermal treatment was performed to fabricate Sal hydrogel. The effect of Sal concentration on water holding capacity, swelling properties, texture properties, and microstructure of the hydrogels was discussed. It was found that the equilibrium degree of swelling (EDS) of Sal hydrogels was above 1500%, inferred Sal was a highly hydrophilic polysaccharide. As Sal concentration increased from 3.5 to 8.0 wt%, the hardness increased from 0.88 to 2.07 N and the water hold capability (WHC) increased from 91.3% to 98.2%. Furthermore, the internal network structure of Sal hydrogel also became denser and more uniform. Rheological studies suggested that elastic hydrogel formed under the gelation process. All these results demonstrated that Sal hydrogel prepared by thermal treatment had good gelling properties, which opened up a new safe way for the preparation of Sal hydrogel and broadened the application range of Sal.
茁霉多糖（Salecan，简称Sal）是一种新型微生物多糖。在本研究中，通过热处理制备了Sal水凝胶。探讨了Sal浓度对水凝胶保水能力、溶胀特性、质地特性及微观结构的影响。结果发现，Sal水凝胶的平衡溶胀度（EDS）高于1500%，表明Sal是一种高度亲水性多糖。随着Sal浓度从3.5 wt%增加到8.0 wt%，硬度从0.88 N增加到2.07 N，保水能力（WHC）从91.3%增加到98.2%。此外，Sal水凝胶的内部网络结构也变得更加致密和均匀。流变学研究表明，在凝胶化过程中形成了弹性水凝胶。所有这些结果表明，通过热处理制备的Sal水凝胶具有良好的凝胶特性，为Sal水凝胶的制备开辟了一条新的安全途径，并拓宽了Sal的应用范围。
