Suzuki Shiho, Nishioka Junichiro, Kitamura Shinichi
1 Graduate School of Life and Environmental Sciences, Osaka Prefecture University.
2 International Polysaccharide Engineering (IPE) Inc.
J Appl Glycosci (1999). 2017 May 20;64(2):21-25. doi: 10.5458/jag.jag.JAG-2016_012. eCollection 2017.
We prepared and characterized amylose nanogels containing ionic polysaccharides which we used were 4--methyl-D-glucurono-D-xylan (GX), alginate, xanthan, and chitosan. Gelation under a shear force followed by a wet pulverization leads to the formation of hybrid nanogels. The resultant nanogels were characterized by particle size analysis, zeta-potential measurement and atomic force microscopy (AFM). Wet pulverization under a pressure of 200 MPa reduced the particle size of the gels from 20-26 μm to 240-670 nm. Zeta potential measurement showed that the ionic polysaccharides increased surface charges of the amylose gels. AFM observations showed the network consisting of submicron size amylose-polysaccharide nano fibrils. The fibrils containing GX were dispersed uniformly, while those containing only amylose were partly aggregated.
我们制备并表征了含有离子多糖的直链淀粉纳米凝胶，我们使用的离子多糖有4-甲基-D-葡糖醛酸-D-木聚糖（GX）、海藻酸盐、黄原胶和壳聚糖。在剪切力作用下凝胶化，随后进行湿法粉碎，导致形成混合纳米凝胶。通过粒度分析、ζ电位测量和原子力显微镜（AFM）对所得纳米凝胶进行表征。在200 MPa压力下进行湿法粉碎，使凝胶的粒径从20-26μm减小到240-670 nm。ζ电位测量表明，离子多糖增加了直链淀粉凝胶的表面电荷。AFM观察显示，网络由亚微米尺寸的直链淀粉-多糖纳米纤维组成。含有GX的纤维均匀分散，而仅含直链淀粉的纤维部分聚集。
