Preparation and Characterization of Biopolymers Chitosan/Alginate/Gelatin Gel Spheres Crosslinked by Glutaraldehyde

ABSTRACT

Twelve different samples of gel spheres were prepared from the biopolymers chitosan, alginate, and gelatin via polyion complex formation in aqueous solution with crosslinking by glutaraldehyde. Dropwise addition of a chitosan/gelatin solution into a solution containing alginate and glutaraldehyde gave the gel spheres. The effects of different ratios of glutaraldehyde (0.25%, 0.50%, 1.0%, and 2.0%), and gelatin (2.5%, 5.0%, and 10.0%) on the characteristics of the gel spheres were evaluated. An increase in the concentration of the glutaraldehyde led to forming true spheres in rigid form. By scanning electron microscopy (SEM), the gel spheres showed fibrous network propagation along the gel membrane surface. Fourier transform infrared (FT-IR) spectroscopy confirmed the crosslinking of the amino groups by the glutaraldehyde and the presence of crosslinking bonds between the amino groups of chitosan and the carboxyl groups in the alginate molecule. Swelling studies showed that increasing the degree of crosslinking increased the density of the polymer network, which led to a decrease in the degree of swelling. The characteristics of the gel spheres will be useful for immobilization and prolonged release of biologically active substances.

KEYWORDS:

• Alginate
• chitosan
• crosslinking
• gelatin
• gel spheres
• swelling