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Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen

The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with de...

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Autores principales: Hu, Xiuting, Liu, Yao, Chen, Yimei, Zhang, Tao, Miao, Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621403/
https://www.ncbi.nlm.nih.gov/pubmed/34828934
http://dx.doi.org/10.3390/foods10112653
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author Hu, Xiuting
Liu, Yao
Chen, Yimei
Zhang, Tao
Miao, Ming
author_facet Hu, Xiuting
Liu, Yao
Chen, Yimei
Zhang, Tao
Miao, Ming
author_sort Hu, Xiuting
collection PubMed
description The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. Iodine staining and X-ray diffraction analysis suggested that the linear glucan chains were successfully phosphorylase-elongated from the non-reducing ends at the CM-PG surface and assembled into the double helical segments, leading to formation of the hydrogel. The DS of CM-PG significantly influenced elongation of glucan chains. Specifically, fewer glucan chains were elongated for CM-PG with higher DS and the final glucan chains were shorter, resulting in lower gelation rate of chain-elongated CM-PG and lower firmness of the corresponding hydrogels. Scanning electron microscope observed that the hydrogels exhibited a porous and interconnected morphology. The swelling ratio and volume of hydrogels was low at pH 3–5 and then became larger at pH 6–8 due to electrostatic repulsion resulting from deprotonated carboxymethyl groups. Particularly, the hydrogel prepared from chain-elongated CM-PG (DS = 0.25) showed the highest sensitivity to pH. These results suggested that phosphorylase-treated CM-PG formed the pH-responsive hydrogel and that the elongation degree and the properties of hydrogels depended on the carboxymethylation degree. Thus, it was inferred that these hydrogels was a potential carrier system of bioactive substances for their targeted releasing in small intestine.
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spelling pubmed-86214032021-11-27 Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen Hu, Xiuting Liu, Yao Chen, Yimei Zhang, Tao Miao, Ming Foods Article The pH-responsive hydrogels were obtained through successive carboxymethylation and phosphorylase elongatation of phytoglycogen and their structure and functional characterizations were investigated. Phytoglycogen (PG) was first carboxymethylated to obtain carboxymethyl phytoglycogen (CM-PG) with degree of substitution (DS) at 0.15, 0.25, 0.30, and 0.40, respectively. Iodine staining and X-ray diffraction analysis suggested that the linear glucan chains were successfully phosphorylase-elongated from the non-reducing ends at the CM-PG surface and assembled into the double helical segments, leading to formation of the hydrogel. The DS of CM-PG significantly influenced elongation of glucan chains. Specifically, fewer glucan chains were elongated for CM-PG with higher DS and the final glucan chains were shorter, resulting in lower gelation rate of chain-elongated CM-PG and lower firmness of the corresponding hydrogels. Scanning electron microscope observed that the hydrogels exhibited a porous and interconnected morphology. The swelling ratio and volume of hydrogels was low at pH 3–5 and then became larger at pH 6–8 due to electrostatic repulsion resulting from deprotonated carboxymethyl groups. Particularly, the hydrogel prepared from chain-elongated CM-PG (DS = 0.25) showed the highest sensitivity to pH. These results suggested that phosphorylase-treated CM-PG formed the pH-responsive hydrogel and that the elongation degree and the properties of hydrogels depended on the carboxymethylation degree. Thus, it was inferred that these hydrogels was a potential carrier system of bioactive substances for their targeted releasing in small intestine. MDPI 2021-11-01 /pmc/articles/PMC8621403/ /pubmed/34828934 http://dx.doi.org/10.3390/foods10112653 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Hu, Xiuting
Liu, Yao
Chen, Yimei
Zhang, Tao
Miao, Ming
Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title_full Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title_fullStr Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title_full_unstemmed Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title_short Fabrication, Structure and Functional Characterizations of pH-Responsive Hydrogels Derived from Phytoglycogen
title_sort fabrication, structure and functional characterizations of ph-responsive hydrogels derived from phytoglycogen
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621403/
https://www.ncbi.nlm.nih.gov/pubmed/34828934
http://dx.doi.org/10.3390/foods10112653
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