优化的赖氨酸修饰库特基小米淀粉水凝胶的热力学和网络特性
Thermodynamic and network characteristics of optimized lysine-modified kutki millet starch hydrogels.
作者信息
Mahajan Palak, Bera Manab Bandhu, Panesar Parmjit Singh, Foujdar Rimpi
机构信息
Present Address: Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Gharuan, Mohali, Punjab 140413 India.
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab 148106 India.
出版信息
J Food Sci Technol. 2024 Sep;61(9):1743-1757. doi: 10.1007/s13197-024-05953-x. Epub 2024 Mar 1.
UNLABELLED
Three-dimensional polymeric network of hydrogels avoids its dissolution into the aqueous region. Hydrogels must have strong structural integrity to be used for drug/nutraceutical delivery. A three factor-three-level Box-Behnken design was used to understand the effects of starch concentration, NaCl, and pH on the textural and structural integrity of Lysine modified kutki millet starch hydrogels. Various kinetic models were fitted to the time-course measurement of shrinkage behavior of both conventionally (CDHG) and freeze-dried (FDHG) hydrogel. Increasing the swelling temperature (5-50 °C) showed values of higher molecular weight of polymer chains between neighboring crosslinks (g/mol) for FDHG (9539.59-56,769.72) than CDHG (1096.28-11,420.48). Similarly, mesh size (ξ) was more for FDHG (38.63-109.53 Ȧ) than CDHG (10.97-42.74 Ȧ). However, other network parameters such as polymer volume fraction ( ) was lower for FDHG (0.229-0.146) than CDHG (0.3882-0.222). These values suggest low swelling power of CDHG compared to FDHG. Thermodynamically, FDHG took less energy to swell than CDHG. The study showed that FDHG has better properties than CDHG and could be employed in nutraceutical delivery.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13197-024-05953-x.
未标记
水凝胶的三维聚合物网络可避免其溶解于水相中。水凝胶必须具有强大的结构完整性才能用于药物/营养保健品递送。采用三因素三水平的Box-Behnken设计来了解淀粉浓度、氯化钠和pH值对赖氨酸修饰的库特基小米淀粉水凝胶的质地和结构完整性的影响。将各种动力学模型拟合到传统水凝胶（CDHG）和冻干水凝胶（FDHG）收缩行为的时间进程测量中。升高溶胀温度（5 - 50°C）时，FDHG相邻交联点之间聚合物链的分子量值（g/mol）（9539.59 - 56,769.72）高于CDHG（1096.28 - 11,420.48）。同样，FDHG的网孔尺寸（ξ）（38.63 - 109.53 Å）大于CDHG（10.97 - 42.74 Å）。然而，其他网络参数如聚合物体积分数（ ），FDHG（0.229 - 0.146）低于CDHG（0.3882 - 0.222）。这些值表明CDHG的溶胀能力低于FDHG。从热力学角度来看，FDHG溶胀所需的能量比CDHG少。该研究表明，FDHG比CDHG具有更好的性能，可用于营养保健品递送。
补充信息
在线版本包含可在10.1007/s13197 - 024 - 05953 - x获取的补充材料。
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