Şeçilmiş Kitozan Tiplerinden Dağılım Gösteren Submikron Kitozanlarının Formülasyon ve Fizikokimyasal Özellikleri

Öz

Dört farklı hazırlık yöntemi kullanarak kitozana dayalı sürdürebilir ve çevre dostu bir çalışma geliştirilmiştir. Bu yöntemler düşük moleküler ağrlıklı kitozan etkisi, orta moleküler ağrılıklı kitozan, yüksek molekül ağırlıklı kitozan ve yerel kitozandan hazırlanan şekilde incelenmiştir. In vitro bulgular düşük ve orta molekül ağırlıklı olan kitozan ve yerel olarak hazırlananların en iyi misel büyüme ve spor çimlenme durdurucu etki gösterdiği belirlenmiştir. İlerleyen çalışmalarda sonikatör aracılığıyla submikron kitozan oluşturmak suretiyle söz konusu iki kitozanın akışkanlığı azaltılmıştır. Her iki submikron dağılımın fizikokimyasal özellikleri belirlenmiştir. Bulgular, bu çalışmada düşük molekül ağırlığındaki kitozanın submikron dağılım için en az enerji gereksinimi olduğunu göstermiştir.

Anahtar Kelimeler

• Kitozan,submikron dağılım,fizikokimyasal özellikler,spor çimlenmesi

Formulation and Physicochemical Properties of Submicron Chitosan Dispersion from The Selected Types of Chitosans

Abstract

A study was conducted to develop an eco-friendly and sustainable based chitosan using four types of preparation methods, the efficiency of low molecular weight chitosan, medium molecular weight chitosan, high molecular weight chitosan and locally prepared chitosan were investigated. In vitro studies showed that low molecular weight chitosan and locally prepared chitosan showed equally best results in inhibiting mycelia growth and spore germination. Further studies were carried out to reduce the viscosity of these two types of chitosan solutions by the formation of submicron chitosan dispersions using sonicator. The physicochemical properties of both submicron dispersions were determined. The findings from this study showed that low molecular weight chitosan requires less energy to produce submicron dispersions.

Keywords

• Chitosan,submicron dispersions,physicochemical properties,spore germination

Kaynakça

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