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Preparation and characterization of chitosan-stearate complexes and in vitro evaluation on the adsorption of deoxycholic acid salt

Authors

  • Yiyu Xu,

    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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  • Yanshun Xu,

    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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  • Jiali Zhang,

    1. Biosynthesis and Biomaterials Laboratory, School of Medicine and Pharmaceutics, Jiangnan University, Wuxi, Jiangsu 214122, China
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  • Wenshui Xia

    Corresponding author
    1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
    • State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. E-mail: xiaws@jiangnan.edu.cn

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Abstract

Chitosan-stearate complexes (CSC) were prepared by reacting chitosan (CS) with stearic acid. The formation and characteristics of CSC were studied by FTIR spectroscopy, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The results showed that the complexes were synthesized by the electrostatic interaction between the amino group of CS and the carboxyl group of stearic acid. The crystallinity and thermal stability of complexes decreased with the increasing content of stearic acid adsorbed by CS through electrostatic interaction. The in vitro assays show that the complexes of CS adsorbed more deoxycholic acid salt than CS per se at the same pH than that of chitosan. Moreover, CSCs which were more hydrophobic bound bile salt more effectively. POLYM. ENG. SCI., 54:592–597, 2014. © 2013 Society of Plastics Engineers

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