Preparation and Properties of Hydrogel Matrices based on Pectins from Callus Cultures

Abstract

Hydrogel matrices have been obtained from pectins of Silene vulgaris (SVC), Tanacetum vulgare (TVC) and Lemna minor (LMC) callus cultures, and from apple pectin (AU701). They differed in gel strength, calcium ion content and surface morphology. During the incubation under simulated gastric conditions (pH 1.25), the gel strength and calcium content decreased. The degradation degree of hydrogels grew in the range TVC < SVC < LMC < AU701. The degradation degree of hydrogels from the SVC, LMC, and TVC pectins gradually increased over 4 hours, while hydrogels from the AU701 pectin were destroyed within 2 hours. The gels prepared from pectins with low methyl esterification, low branching and high linearity underwent less degradation. The TVC pectin gels had the highest strength and were most stable at pH 1.25. The data obtained can be used to produce hydrogel matrices with desired physicochemical and functional properties. callus culture, pectin polysaccharides, hydrogels, gastric medium