@article{10.11648/j.ajpst.20190502.12,
  author = {Roua'a Kassim Al-Ojar and Fawzi Habeeb Jabrail},
  title = {Release Behavior of Bovine Serum Albumin Loaded on Hydrogels of Natural Polymer Blend Poly (Vinyl Alcohol) and Analyze Their Compositions},
  journal = {American Journal of Polymer Science and Technology},
  volume = {5},
  number = {2},
  pages = {40-54},
  doi = {10.11648/j.ajpst.20190502.12},
  url = {https://doi.org/10.11648/j.ajpst.20190502.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajpst.20190502.12},
  abstract = {Amylopectin AP, shellac SH, starch ST and ethyl cellulose EC, the natural polymers of multi functional groups have been blended with poly (vinyl alcohol). The new hydrogels were cross-linked chemically and physically using glutaraldehyde and sodium hexametaphosphate respectively. The prepared hydrogels and according to their different functional groups were studied for their degree of swelling in (pH4, pH7 and pH9) swelling medium and in saline solution of 0.1 N NaCl. The wt% of blend composite of the final hydrogels beside their degree of cross-link was manipulated for maximum loading and suitable release of BSA protein. FT-IR studies were used to improve blending of the mixed polymers in prepared hydrogels from their distinctive functional groups in the final hydrogels structures, as well as the emphasis on BSA protein loaded on prepared hydrogel. The XRD patterns have shown low crystalline structure of the prepared hydrogels after blending, with some elevation in degree of crystallinity for hydrogels cross-linked physically in comparison with hydrogels chemically cross-linked. The DTA thermograms have shown blending of polymers would change the thermal stability of the final hydrogels, and according to their Tg, Tcr and ∆Hf the hydrogels were thermally more stable in chemically cross-linked structures than cross-linked physically which because of their ionic interactions and their competition with hydrogen bonds. SEM micrographs have shown the homogeneous structures of the hydrogels after blending beside the irregular and fold surface for chemical cross-linked hydrogels which increase the surface area and increase the loading efficiency of some prepared hydrogels. Whereas physical cross-linked hydrogels have shown surface of smooth and uniform character with high porosity which increase the loading percentage too. The BSA protein model was depended for loading on prepared hydrogels, where the pH, time of loading and BSA concentrations have been shown a significant effects on maximum loading percentages. Finally, the cumulative release percentages Rcum of BSA protein from the prepared hydrogels were examined in different pH and temperatures of the release medium. The hydrogels after release the protein have shown morphological surface from SEM images filled with holes and remain stable where they can be used again.},
 year = {2019}
}

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TY  - JOUR
T1  - Release Behavior of Bovine Serum Albumin Loaded on Hydrogels of Natural Polymer Blend Poly (Vinyl Alcohol) and Analyze Their Compositions
AU  - Roua'a Kassim Al-Ojar
AU  - Fawzi Habeeb Jabrail
Y1  - 2019/06/04
PY  - 2019
N1  - https://doi.org/10.11648/j.ajpst.20190502.12
DO  - 10.11648/j.ajpst.20190502.12
T2  - American Journal of Polymer Science and Technology
JF  - American Journal of Polymer Science and Technology
JO  - American Journal of Polymer Science and Technology
SP  - 40
EP  - 54
PB  - Science Publishing Group
SN  - 2575-5986
UR  - https://doi.org/10.11648/j.ajpst.20190502.12
AB  - Amylopectin AP, shellac SH, starch ST and ethyl cellulose EC, the natural polymers of multi functional groups have been blended with poly (vinyl alcohol). The new hydrogels were cross-linked chemically and physically using glutaraldehyde and sodium hexametaphosphate respectively. The prepared hydrogels and according to their different functional groups were studied for their degree of swelling in (pH4, pH7 and pH9) swelling medium and in saline solution of 0.1 N NaCl. The wt% of blend composite of the final hydrogels beside their degree of cross-link was manipulated for maximum loading and suitable release of BSA protein. FT-IR studies were used to improve blending of the mixed polymers in prepared hydrogels from their distinctive functional groups in the final hydrogels structures, as well as the emphasis on BSA protein loaded on prepared hydrogel. The XRD patterns have shown low crystalline structure of the prepared hydrogels after blending, with some elevation in degree of crystallinity for hydrogels cross-linked physically in comparison with hydrogels chemically cross-linked. The DTA thermograms have shown blending of polymers would change the thermal stability of the final hydrogels, and according to their Tg, Tcr and ∆Hf the hydrogels were thermally more stable in chemically cross-linked structures than cross-linked physically which because of their ionic interactions and their competition with hydrogen bonds. SEM micrographs have shown the homogeneous structures of the hydrogels after blending beside the irregular and fold surface for chemical cross-linked hydrogels which increase the surface area and increase the loading efficiency of some prepared hydrogels. Whereas physical cross-linked hydrogels have shown surface of smooth and uniform character with high porosity which increase the loading percentage too. The BSA protein model was depended for loading on prepared hydrogels, where the pH, time of loading and BSA concentrations have been shown a significant effects on maximum loading percentages. Finally, the cumulative release percentages Rcum of BSA protein from the prepared hydrogels were examined in different pH and temperatures of the release medium. The hydrogels after release the protein have shown morphological surface from SEM images filled with holes and remain stable where they can be used again.
VL  - 5
IS  - 2
ER  - 

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