Desenvolvimento de Novos Materiais à base de Goma do Cajueiro (Anacardium Occidentale): Derivados e Microesferas com Gelatina

• Ano de defesa: 2008
• Autor(a) principal: Moura Neto, Érico de
• Orientador(a): Maciel, Jeanny da Silva
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Polissacarídeo; Sulfatação; Oxidação; Géis
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/1109

Gelatin is a protein obtained from denaturation of collagen that has been used in the preparation of biomedical materials due to its biocompatibility and bioadhesive properties. However due to gelatin solubility in aqueous solution, the interaction of gelatin with other polymers and also its cross-linking have been carried out in order to improve the gelatin physico-chemical properties. Cashew gum was modified by sulfation (CGS) and oxidation (CGX) reactions. The derivatives were characterized by infrared (IR) and nuclear magnetic resonance (NMR) spectroscopy, elemental analysis and gel permeation chromatography (GPC). The degree of substitution for sulfation reaction range from 0.02 to 0.88 and the oxidation reaction produced two samples of 10:3 and 10:4 (number of anhydrogalactose units per number of oxidized units). The 13C DEPT NMR experiment shows that the sulfation occurs at C-6 of galactose. 1H-NMR spectra of CGX samples shows aldehyde proton at 8.3 ppm. Cashew gum and its derivatives were used on the preparation of microsphere with gelatin by oil/water emulsion method. Microspheres were characterized by IR, NMR and thermogravimetric analysis (TGA). That method shows modifications that indicates the presence of both polymers on the microspheres. Microspheres with cashew gum unmodified (GECG) and crosslinked with genipin for 24 and 72 h (RGECG) were characterized in terms of the swelling behavior. The increase of CG content and crosslinking time decrease the swelling behavior in water of RGECG sample. For microspheres of gelatin and oxidated cashew gum (GECGX), the increase of oxidation from 10:3 to 10:4 decrease the swelling ratio in 12.3% indicating an increase in crosslinking density by Schiff base formation between gelatin and CGX sample (10:4). Microsphere with sulfated cashew gum (GECGS) shows the highest swelling ratio among all systems investigated