Adhesive properties of calcium pectinate gels prepared from callus cultures pectins.

Autor: Günter EA; Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia. Electronic address: gunter@physiol.komisc.ru., Melekhin AK; Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar 167982, Russia., Belozerov VS; Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia., Ananchenko BA; Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia., Martinson EA; Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia., Litvinets SG; Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2018 Jun; Vol. 112, pp. 900-908. Date of Electronic Publication: 2018 Feb 11.
DOI: 10.1016/j.ijbiomac.2018.02.053
Abstrakt: The aim of this research is to investigate the influence of the surface morphology of the calcium pectinate gel (CaPG) beads as well as the physicochemical characteristics of pectins and the CaPG beads on the adhesive properties of gels against the Gram-negative bacteria Escherichia coli and the Gram-positive bacteria Bacillus subtilis. The adhesion of the bacteria depends on the type of pectin and the surface morphology of the beads. The faster adhesion on CaPG beads appeared to be related to a lower degree of methyl esterification (DE), a higher molecular weight (Mw) and specific viscosity of the pectin and a higher gel strength. Surface roughness measurements were performed using an atomic force microscope. The beads from pectins with a higher Mw, a higher specific viscosity and a lower DE had a higher surface roughness. The surface roughness was one of the factors promoting adhesion of the bacteria onto the calcium pectinate gels. The surface morphology was observed under a scanning electron microscope (SEM). SEM images illustrated that E. coli and B. subtilis adhered on the beads with a rough surface. CaPG beads obtained from callus culture pectins can be proposed for the preparation of gels with adhesive and antiadhesive properties.
(Copyright © 2018 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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