Enzymatic Hydrolysis of Poly(3-hydroxybutyrate-co-Hydroxyvalerate) Scaffolds

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dc.contributor.authorKovalčík, Adriánacs
dc.contributor.authorObruča, Stanislavcs
dc.contributor.authorKalina, Michalcs
dc.contributor.authorMachovský, Michalcs
dc.contributor.authorEnev, Vojtěchcs
dc.contributor.authorŠormová, Michaelacs
dc.contributor.authorSobková, Markétacs
dc.contributor.authorMárová, Ivanacs
dc.coverage.issue13cs
dc.coverage.volume13cs
dc.date.issued2020-07-05cs
dc.description.abstractPolyhydroxyalkanoates (PHAs) are hydrolyzable bio-polyesters. The possibility of utilizing lignocellulosic waste by-products and grape pomace as carbon sources for PHA biosynthesis was investigated. PHAs were biosynthesized by employing Cupriavidus necator grown on fructose (PHBV-1) or grape sugar extract (PHBV-2). Fifty grams of lyophilized grape sugar extract contained 19.2 g of glucose, 19.1 g of fructose, 2.7 g of pectin, 0.52 g of polyphenols, 0.51 g of flavonoids and 7.97 g of non-identified rest compounds. The grape sugar extract supported the higher production of biomass and modified the composition of PHBV-2. The biosynthesized PHAs served as matrices for the preparation of the scaffolds. The PHBV-2 scaffolds had about 44.2% lower crystallinity compared to the PHBV-1 scaffolds. The degree of crystallinity markedly influenced the mechanical behavior and enzymatic hydrolysis of the PHA scaffolds in the synthetic gastric juice and phosphate buffer saline solution with the lipase for 81 days. The higher proportion of amorphous moieties in PHBV-2 accelerated enzymatic hydrolysis. After 81-days of lasting enzymatic hydrolysis, the morphological changes of the pHBV-1 scaffolds were negligible compared to the visible destruction of the pHBV-2 scaffolds. These results indicated that the presence of pectin and phenolic moieties in PHBV may markedly change the semi-crystalline character of PHBV, as well as its mechanical properties and the course of abiotic or enzymatic hydrolysis.en
dc.formattextcs
dc.format.extent1-21cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMaterials . 2020, vol. 13, issue 13, p. 1-21.en
dc.identifier.doi10.3390/ma13132992cs
dc.identifier.issn1996-1944cs
dc.identifier.orcid0000-0003-4833-7369cs
dc.identifier.orcid0000-0002-9270-195Xcs
dc.identifier.orcid0000-0002-4224-0841cs
dc.identifier.orcid0000-0003-1198-9857cs
dc.identifier.orcid0000-0002-2095-1837cs
dc.identifier.other164643cs
dc.identifier.researcheridI-7386-2015cs
dc.identifier.researcheridA-6897-2016cs
dc.identifier.scopus25621797900cs
dc.identifier.scopus7006307069cs
dc.identifier.scopus56017696600cs
dc.identifier.scopus6603465110cs
dc.identifier.urihttp://hdl.handle.net/11012/194760
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofMaterialscs
dc.relation.urihttps://www.mdpi.com/1996-1944/13/13/2992cs
dc.rightsCreative Commons Attribution 4.0 Internationalcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1996-1944/cs
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/cs
dc.subjectdegradation kinetics; grape pomaceen
dc.subjecthydrolysisen
dc.subjectmechanical propertiesen
dc.subjectmorphologyen
dc.subjectscaffoldsen
dc.subjectpolyhydroxyalkanoatesen
dc.subjectthermal propertiesen
dc.titleEnzymatic Hydrolysis of Poly(3-hydroxybutyrate-co-Hydroxyvalerate) Scaffoldsen
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-164643en
sync.item.dbtypeVAVen
sync.item.insts2025.02.03 15:38:35en
sync.item.modts2025.01.17 18:38:27en
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav fyzikální a spotřební chemiecs
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
thesis.grantorVysoké učení technické v Brně. . Univerzita Tomáše Bati ve Zlíněcs
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