Abstract
The study aimed to compare the in vitro biocompatibility of pectin gels formed by different cross-linking cations. Hydrogel beads named CaPG, ZnPG, FePG, and AlPG were prepared from 4% solutions of apple pectin using ionotropic gelling with CaCl2, ZnCl2, FeCl3, and AlCl3, respectively. Cations influenced the gel strength of the wet gel beads in the following order (least strong) Ca2+ < Zn2+
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Popov, S., Paderin, N., Chistiakova, E., Ptashkin, D., & Markov, P. A. (2022). Effect of Cross-Linking Cations on In Vitro Biocompatibility of Apple Pectin Gel Beads. International Journal of Molecular Sciences, 23(23). https://doi.org/10.3390/ijms232314789
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