Abstract
Furcellaran (FUR) complexes with albumin (BSA) and gelatin (GEL) were investigated. The zeta potential (ζ) values of furcellaran, gelatin and their mixtures at weight ratios 2 : 1, 1 : 1, and 1 : 2 (w/w) were measured over a pH range 2.0–10.0. FUR/GEL and FUR/BSA complexes were prepared by the electrolysis of aqueous solutions of both components taken in the 1 : 1 (w/w) ratio. The results of the elemental analysis, FT-IR spectroscopy and thermal analysis confirmed the formation of the complexes. The investigated complexes differed in their susceptibility to enzymatic hydrolysis and solubility. At room temperature, the solubility of FUR/GEL and FUR/BSA complexes was 0.055 ± 0.021 g/100 cm3 H2O and 0.031 ± 0.020 g/100 cm3 H2O, respectively. Different structures of FUR/GEL and FUR/BSA complexes, determined by SEM studies, can explain differences in both solubility and hydrolytic susceptibility. Enzymatic studies showed that the furcellaran/gelatin and furcellaran/bovine serum albumin complexes are biodegradable. The complexes were not physical mixtures of the components.
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