title: Influence of water content and drying on the physical structure of native hyaluronan.
abstract: Hydration properties of semi-diluted hyaluronan were studied by means of time domain nuclear magnetic resonance. Based on the transverse proton relaxation times T2, the plasticization of hyaluronan which was precipitated by isopropylalcohol and dried in the oven have been determined at water content 0.4 g of water per g of hyaluronan. Above this water content, the relaxation times increased and levelled off around 0.8 g of water per g of hyaluronan which agrees well with values determined earlier by differential scanning calorimetry and dielectric relaxometry. The freeze dried and oven dried samples showed differences in their physical structure such as glass transition, plasticization concentration and sample topography which influenced their kinetics and mechanisms of hydration. Results confirmed earlier hypothesis that some native biopolymer structures can be easily modified by manipulation of preparation conditions, e.g. drying, giving fractions with specific physicochemical properties without necessity of their chemical modification.
authors.affiliation: Laboratory of Biophysics, Department of Agrotechnology & Food Sciences, Wageningen University, Dreijenlaan 3, 6703 HA, Wageningen, The Netherlands.
authors.forename: Alena
authors.initials: A
authors.lastname: Průšová
authors.forename: Frank J
authors.initials: FJ
authors.lastname: Vergeldt
authors.forename: Jiří
authors.initials: J
authors.lastname: Kučerík
mesh_terms: D002152:Calorimetry, Differential Scanning; D003890:Desiccation; D005612:Freeze Drying; D006820:Hyaluronic Acid / Q000737:chemistry* / Q000648:ultrastructure; D009682:Magnetic Resonance Spectroscopy; D008855:Microscopy, Electron, Scanning; D014867:Water / Q000032:analysis*
chemical_list: D014867:Water; D006820:Hyaluronic Acid