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방사선 가교에 의한 미생물 발효 셀룰로오스 하이드로겔의제조 및 특성

Preparation and Characterization of Microorganism Fermentation Celluose as Hydrogel by Radiation Crosslinking

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초록

Hydrogels from a mixture of poly(N-vinylpyrrolidone) (PVP), κ-carrageenan and microorganismfermentation celluose were prepared by 60Co gamma-ray irradiation. PVP and κ-carrageenanwere mixed with the different ratios. Microorganism fermentation celluose were added tothe mixture of PVP and κ-carrageenan to evaluate the effect of microorganism fermentation celluoseon the gel strength. The gel strength of the hydrogel was evaluated for application of a wounddressing. The results showed that gelation and gel strength were increased with increasing the contentof the microorganism fermentation celluose.

Abstract

Hydrogels from a mixture of poly(N-vinylpyrrolidone) (PVP), κ-carrageenan and microorganismfermentation celluose were prepared by 60Co gamma-ray irradiation. PVP and κ-carrageenanwere mixed with the different ratios. Microorganism fermentation celluose were added tothe mixture of PVP and κ-carrageenan to evaluate the effect of microorganism fermentation celluoseon the gel strength. The gel strength of the hydrogel was evaluated for application of a wounddressing. The results showed that gelation and gel strength were increased with increasing the contentof the microorganism fermentation celluose.

참고문헌 (39)

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