Development and Physical Characterization of α-Glucan Nanoparticles

α-Glucans that were enzymatically synthesized from sucrose using glucansucrase cloned from NRRL B-1118 were found to have a glass transition temperature of approximately 80 °C. Using high-pressure homogenization (~70 MPa), the α-glucans were converted into nanoparticles of ~120 nm in diameter with a...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2020-08, Vol.25 (17), p.3807
Main Authors: Evans, Kervin O, Skory, Christopher, Compton, David L, Cormier, Ryan, Côté, Gregory L, Kim, Sanghoon, Appell, Michael
Format: Article
Language:English
Subjects:
Anisotropy
biodegradable
Biopolymers
Environmental impact
Exposure
Fluorescence
Glass transition temperature
Glucan
Glucans
Glucans - analysis
Glucans - chemistry
High temperature
Homogenization
Hydrophobicity
Kinetics
Nanoparticles
Nanoparticles - analysis
Nanoparticles - chemistry
pH effect
Sucrose
sucrose polysaccharide
Sugar
Temperature
Transition temperatures
zeta potential
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Summary:α-Glucans that were enzymatically synthesized from sucrose using glucansucrase cloned from NRRL B-1118 were found to have a glass transition temperature of approximately 80 °C. Using high-pressure homogenization (~70 MPa), the α-glucans were converted into nanoparticles of ~120 nm in diameter with a surface potential of ~-3 mV. Fluorescence measurements using 1,6-diphenyl-1,3,5-hexatriene (DPH) indicate that the α-glucan nanoparticles have a hydrophobic core that remains intact from 10 to 85 °C. α-Glucan nanoparticles were found to be stable for over 220 days and able to form at three pH levels. Accelerated exposure measurements demonstrated that the α-glucan nanoparticles can endure exposure to elevated temperatures up to 60 °C for 6 h intervals.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules25173807