Abstract
Sponges with a cellular structure were created by subjecting agar-starch gels to α-amylase activity prior to freeze-dehydration. Various starch concentrations (0.5–1.5%), enzyme concentrations (1000–1500 ppm) and times of exposure to the enzyme were selected to change the structure and mechanical properties of the hydrocolloid cellular solid. The sponges were compressed to 80% deformation between parallel lubricated plates, yielding the sigmoid-shape curve typical of compressed cellular solids. The influence of starch concentration and exposure time to different concentrations of enzyme on the mechanical properties of the dry sponges was studied. Once enough substrate (starch) was embedded within the sponge matrix, structure and mechanical properties were solely dependent on enzymatic activity. α-Amylase activity was confirmed by ion chromatography.
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