Preparation and Characterization Modified Chitosan by Polyelectrolyte Complexation

The polyelectrolyte complexes (PECs) of chitosan with various polysaccharides such as alginate, carrageenan, Arabic gum, carboxymethylcellulose (CMC), pectin, and glucomannan were prepared and characterized. The complexation was performed by addition of polysaccharide solution as crosslinking agent into chitosan solution (0.01% and 2 %) under magnetic stirring. The size of the obtained modified chitosan was analyzed by Particle Size Analyzer (PSA). The turbidity and pH were measured to observe the stability of the modified chitosan during the storage. The stability of the complexes was investigated at room temperature (37 degrees C) for 3 weeks. The existence of glucomannan and arabic gum resulted PECs when it reacted with the chitosan solution using ratio 1:1. The changed crosslinker resulted a hydrogel after it blended. The obtained PECs could be affected by the ratio between chitosan and polysaccharide and the molecular weight of both polymers. The crosslinker concentration gave a significantly influenced the obtained particle size at the chitosan concentration 0.01 % and 2%.