Sustained release behavior of lysozyme based on konjac glucomannan/κ-carrageenan composite hydrogels

In this study, the gelation mechanism of konjac glucomannan (KGM)/κ-carrageenan (KC) composite hydrogels at different mass ratios and its controlled release ability to lysozyme (Ly) were investigated. With the increase of KGM proportion, water holding capacity (WHC) and hardness first increased and then decreased, and reached the maximum when the mass ratio of KGM to KC was 1:2. Rheological tests showed that the viscoelasticity of the composite hydrogels can be effectively adjusted by changing the mixing ratio of KGM and KC. Fourier transform infrared spectroscopy (FTIR) and thermogravimetry confirmed that the thermal stability of the composite hydrogels was enhanced by hydrogen bonding as the main interaction force between KGM and KC. The porous gel network was observed by scanning electron microscope (SEM). with the increase of KGM ratio, the pore size first decreased and then increased. In addition, adjusting the ratio of KGM and the pH of release environment can enhance the controlled release effect of KC on Ly by the in vitro release experiment of Ly. Overall, these findings provide a theoretical basis for the development of performance-enhanced composite hydrogels for drug-controlled release.