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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


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.
Moscow University Chemistry Bulletin.
2006, Vol. 47, No. 1, P. 66

Copyright (C) Chemistry Dept., Moscow State University, 2002
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