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E. P. Segura-Ceniceros, A. D. Ilyina, J. I. Montalvo-Arredondo, A. Zaragoza-Contreras, S. G. Flores-Gallardo, C. I. Vargas-Dominguez
Evaluation of the effect of
pectin-papain interactions on the enzyme stability and mechanical properties of
maracuya’s pectin films for the treatment of skin wounds
Abstract
Pectin is a biodegradable
and water-soluble polymer. In this work, the pectin was obtained from residues
of the maracuya (passion fruit) juice industry. It was used as support for
protease (papain) immobilization to obtain the films suitable for treatment of
skin wounds. In the present study the effects of pectin-papain interactions on
enzyme stability and mechanical properties in the presence and absence of
plasticizers such as glycerin and polyvinyl alcohol (PVA) were evaluated. It
was demonstrated that the addition of glycerin and polyvinyl alcohol improved
the mechanical properties of the films, glycerin increased the flexibility and
the PVA increased the tensile strength of pectin films. Further, the
plasticizers application conduced to the change on papain activity and
stability. Moreover, in assays performed on the voluntary patients with the
treatment of skin wounds with papain/pectin films it was demonstrated that
there was accelerated healing of the wound with out any negative secondary
effects, independent of the type and profundity of the wound.
Copyright (C) Chemistry Dept., Moscow State University, 2002
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