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Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

Here, we report a facile and effective one-pot approach to prepare uniform amylose-based polymeric microparticles (PMPs) through enzymatic synthesis of short-chain amylose (SCA) followed by spontaneous self-assembly of the SCA in the presence of lecithin. The effect of lecithin on nucleation and gro...

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Autores principales: Letona, Carlos Andres Morales, Luo, Ke, Jeong, Ki-Baek, Adra, Hazzel Joy, Park, Cheon-Seok, Kim, Young-Rok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6419240/
https://www.ncbi.nlm.nih.gov/pubmed/30960248
http://dx.doi.org/10.3390/polym11020264
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author Letona, Carlos Andres Morales
Luo, Ke
Jeong, Ki-Baek
Adra, Hazzel Joy
Park, Cheon-Seok
Kim, Young-Rok
author_facet Letona, Carlos Andres Morales
Luo, Ke
Jeong, Ki-Baek
Adra, Hazzel Joy
Park, Cheon-Seok
Kim, Young-Rok
author_sort Letona, Carlos Andres Morales
collection PubMed
description Here, we report a facile and effective one-pot approach to prepare uniform amylose-based polymeric microparticles (PMPs) through enzymatic synthesis of short-chain amylose (SCA) followed by spontaneous self-assembly of the SCA in the presence of lecithin. The effect of lecithin on nucleation and growth kinetics of amylose microparticles was investigated by monitoring the turbidity of reaction solution and the size of particles over the course of the self-assembly process. The results suggest that lecithin played a critical role in controlling the self-assembly kinetics to form uniform amylose microparticles through steric stabilization of the growing particles and diffusion-limited growth effect. The crystallinity of amylose microparticles was not affected by lecithin, implying that lecithin did not disrupt the crystal structure within the particle and would mainly be present on the surface of the microparticles. Considering its biodegradable and biocompatible nature, the amylose-based microparticles would find a range of useful applications in the area of food, cosmetics, medicine, chromatography and other related materials sciences.
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spelling pubmed-64192402019-04-02 Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles Letona, Carlos Andres Morales Luo, Ke Jeong, Ki-Baek Adra, Hazzel Joy Park, Cheon-Seok Kim, Young-Rok Polymers (Basel) Communication Here, we report a facile and effective one-pot approach to prepare uniform amylose-based polymeric microparticles (PMPs) through enzymatic synthesis of short-chain amylose (SCA) followed by spontaneous self-assembly of the SCA in the presence of lecithin. The effect of lecithin on nucleation and growth kinetics of amylose microparticles was investigated by monitoring the turbidity of reaction solution and the size of particles over the course of the self-assembly process. The results suggest that lecithin played a critical role in controlling the self-assembly kinetics to form uniform amylose microparticles through steric stabilization of the growing particles and diffusion-limited growth effect. The crystallinity of amylose microparticles was not affected by lecithin, implying that lecithin did not disrupt the crystal structure within the particle and would mainly be present on the surface of the microparticles. Considering its biodegradable and biocompatible nature, the amylose-based microparticles would find a range of useful applications in the area of food, cosmetics, medicine, chromatography and other related materials sciences. MDPI 2019-02-04 /pmc/articles/PMC6419240/ /pubmed/30960248 http://dx.doi.org/10.3390/polym11020264 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Letona, Carlos Andres Morales
Luo, Ke
Jeong, Ki-Baek
Adra, Hazzel Joy
Park, Cheon-Seok
Kim, Young-Rok
Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title_full Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title_fullStr Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title_full_unstemmed Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title_short Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles
title_sort effect of lecithin on the spontaneous crystallization of enzymatically synthesized short-chain amylose molecules into spherical microparticles
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6419240/
https://www.ncbi.nlm.nih.gov/pubmed/30960248
http://dx.doi.org/10.3390/polym11020264
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