Rheology and gel point of the enzymatic hydrolysis of urea in the presence of urease
Tóm tắt
This study reports on the rheology of the gelation kinetics of raw chitosan (CTS) solutions (2% w/v) produced by enzymatic hydrolysis of urea at different urea concentrations (40, 50, 60, 80, and 100 mM) in the presence of urease at 1 U/mL. Viscoelastic parameters and pH values were evaluated during gelation process and the rheological properties of CTS hydrogels produced were monitored after 24 h at 37°C to simulate human body temperatures. pH measurements suggest that above some critical urea concentration (50 mM) the time required (t
gel
) to reach the critical pH gelation shows no dependence on urea concentration (t
gel
was ca. 70 minutes). Above 50 mM of urea concentration, CTS hydrogels exhibit an elastic modulus G′ higher than the viscous modulus G″ with no frequency dependence characteristic of a gel behavior. Gelation kinetics analyzed by rheology suggest that the G′ (i.e., structure) development depends on urea concentration during solution neutralization.
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