Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels
Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels
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交联壳聚糖乳胶的微观结构、流变学和抗菌特性
DOI：
10.1039/c5ra19757k
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发表时间：
2015-01-01
期刊：
影响因子：
3.9
通讯作者：
Li, Yan
中科院分区：
文献类型：
--
作者：
Lei, Lingling;He, Zongze;Li, Yan
以肉桂醛（CA）纳米乳液为交联剂，交联壳聚糖，制备了具有抗菌活性的微乳凝胶。采用电子显微镜、共聚焦荧光显微镜、动态剪切流变学、傅里叶变换红外光谱（FT-IR）等表征了体系组成和pH值对乳胶凝胶性能的影响。FT-IR证实了壳聚糖与CA发生了席夫碱反应。流变学测量有助于确定制造乳胶所需的最佳pH值和系统组成。显微镜检查提供了有关冻干乳胶中形成的网络结构的信息。结果表明，该凝胶对大肠杆菌有较强的抑菌活性。coli和革兰氏阳性菌S.金黄色。
Antimicrobial emulgels were fabricated by cross-linking chitosan using cinnamaldehyde (CA) nanoemulsions. The influence of system composition and pH on the properties of the emulgels was characterized using electron and confocal fluorescence microscopy, dynamic shear rheology, and Fourier transform infrared spectroscopy (FT-IR). FT-IR confirmed the occurrence of a Schiff base reaction between chitosan and CA. Rheology measurements helped establish the optimum pH and system composition required to fabricate emulgels. Microscopy provided information about the network structure formed within lyophilized emulgels. The emulgels were shown to have strong antibacterial activity against E. coli and S. aureus.