Hydrogel and membrane scaffold formulations of Frutalin (breadfruit lectin) within a polysaccharide galactomannan matrix have potential for wound healing

Autor: Ayrles Fernanda Brandão da Silva, James S. Owen, Pedrinha Diógenes Vasconselos, Ana Cristina de Oliveira Monteiro-Moreira, Adriana da Rocha Tomé, Renato de Azevedo Moreira, Erika Freitas Mota, Francisco Rogênio da Silva Mendes, Xu Shiwen, David Abraham, Anida M.M. Gomes, Marcos Roberto Lourenzoni, Felipe Domingos de Sousa, Adriana Rolim Campos

Publikováno v: Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
International Journal of Biological Macromolecules

Plant lectins are carbohydrate-binding proteins, which can interact with cell surfaces to initiate anti-inflammatory pathways, as well as immunomodulatory functions. Here, we have extracted, purified and part-characterized the bioactivity of Jacalin,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fcdf8f9603e8020bda89752124ca697
https://doi.org/10.1016/j.ijbiomac.2018.10.050

Study of the Mechanical and Biodegradable Properties of Cassava Starch/Chitosan/PVA Blends

Autor: Nágila M.P.S. Ricardo, Anida M.M. Gomes, Claudio Ernani Mendes da Silva, Carolina De Lima E Moura, Paloma L. da Silva

Publikováno v: Macromolecular Symposia. :220-226

Natural and synthetic polymers have been widely used for preparation of biodegradable materials. In this work, three different blends containing starch/chitosan/PVA were prepared by varying the contents of cassava starch (MS blend), chitosan (CH blen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d857b7c140a76026b5e836f1fd8aecd8
https://doi.org/10.1002/masy.200900157

Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo)

Autor: Anida M.M. Gomes, Nágila M.P.S. Ricardo, Claudio Ernani Mendes da Silva

Publikováno v: Carbohydrate Polymers. 60:1-6

The fermented cassava starch (polvilho azedo) in 1:5 starch to water ratio (w/v), was subject to annealing treatment at 50 °C for 72, 96, 144 and 240 h. The annealing treatment changed the internal structure of polvilho azedo when the time was incre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a065431e8e31fc850db8b6835d0bbe5f
https://doi.org/10.1016/j.carbpol.2004.11.016

ANNEALING OF UNFERMENTED (POLVILHO DOCE) AND FERMENTED (POLVILHO AZEDO) CASSAVA STARCHES

Autor: Anida M.M. Gomes, Nágila M.P.S. Ricardo, Maria Isabel Gallão, Claudio Ernani Mendes da Silva, Paloma L. da Silva

Publikováno v: Boletim do Centro de Pesquisa de Processamento de Alimentos. 28

The effects of annealing on the properties of unfermented (polvilho doce-PD) and fermented (polvilho azedo-PAD) cassava starches were studied. The samples were submitted to annealing treatment for 24, 72, 96, 144, 192 and 240 hours. The annealing tre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3e037c8f5b5a12ac202c55d60e7a794
https://doi.org/10.5380/cep.v28i2.20405