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Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel

In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the...

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Autores principales: Tuan Mohamood, Nur Fattima’ Al-Zahara’, Zainuddin, Norhazlin, Ahmad@Ayob, Mansor, Tan, Sheau Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6768018/
https://www.ncbi.nlm.nih.gov/pubmed/30523481
http://dx.doi.org/10.1186/s13065-018-0500-8
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author Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad@Ayob, Mansor
Tan, Sheau Wei
author_facet Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad@Ayob, Mansor
Tan, Sheau Wei
author_sort Tuan Mohamood, Nur Fattima’ Al-Zahara’
collection PubMed
description In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the crosslinking agent. The degree of substitution of the CMSS obtained was 0.6410. The optimization was based on the gel content and degree of swelling of the hydrogel. In this research, four parameters were studied in order to optimize the formation of CMSS–acid hydrogel. The parameters were; CMSS concentration, acetic acid concentration, reaction time and reaction temperature. From the data analyzed, 76.69% of optimum gel content was obtained with 33.77 g/g of degree of swelling. Other than that, the swelling properties of CMSS–acid hydrogel in different media such as salt solution, different pH of phosphate buffer saline solution as well as acidic and alkaline solution were also investigated. The results showed that the CMSS–acid hydrogel swelled in both alkaline and salt solution, while in acidic or low pH solution, it tended to shrink and deswell. The production of the hydrogel as a smart material offers a lot of auspicious benefits in the future especially related to swelling behaviour and properties of the hydrogel in different types of media.
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spelling pubmed-67680182019-10-03 Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel Tuan Mohamood, Nur Fattima’ Al-Zahara’ Zainuddin, Norhazlin Ahmad@Ayob, Mansor Tan, Sheau Wei Chem Cent J Research Article In this study, sago starch was modified in order to enhance its physicochemical properties. Carboxymethylation was used to introduce a carboxymethyl group into a starch compound. The carboxymethyl sago starch (CMSS) was used to prepare smart hydrogel by adding acetic acid into the CMSS powder as the crosslinking agent. The degree of substitution of the CMSS obtained was 0.6410. The optimization was based on the gel content and degree of swelling of the hydrogel. In this research, four parameters were studied in order to optimize the formation of CMSS–acid hydrogel. The parameters were; CMSS concentration, acetic acid concentration, reaction time and reaction temperature. From the data analyzed, 76.69% of optimum gel content was obtained with 33.77 g/g of degree of swelling. Other than that, the swelling properties of CMSS–acid hydrogel in different media such as salt solution, different pH of phosphate buffer saline solution as well as acidic and alkaline solution were also investigated. The results showed that the CMSS–acid hydrogel swelled in both alkaline and salt solution, while in acidic or low pH solution, it tended to shrink and deswell. The production of the hydrogel as a smart material offers a lot of auspicious benefits in the future especially related to swelling behaviour and properties of the hydrogel in different types of media. Springer International Publishing 2018-12-06 /pmc/articles/PMC6768018/ /pubmed/30523481 http://dx.doi.org/10.1186/s13065-018-0500-8 Text en © The Author(s) 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
spellingShingle Research Article
Tuan Mohamood, Nur Fattima’ Al-Zahara’
Zainuddin, Norhazlin
Ahmad@Ayob, Mansor
Tan, Sheau Wei
Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title_full Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title_fullStr Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title_full_unstemmed Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title_short Preparation, optimization and swelling study of carboxymethyl sago starch (CMSS)–acid hydrogel
title_sort preparation, optimization and swelling study of carboxymethyl sago starch (cmss)–acid hydrogel
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6768018/
https://www.ncbi.nlm.nih.gov/pubmed/30523481
http://dx.doi.org/10.1186/s13065-018-0500-8
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