Morphological Characteristics of Amylose‐Poly(tetrahydrofuran) Inclusion Complexes Depending on Temperature and Concentration

Kumar, Kamlesh; Loos, Katja

doi:10.1002/macp.202000122

Cited by 7 publications

(2 citation statements)

References 46 publications

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“…However, in the DMSO-and US-treated samples (green and violet curves, respectively), the PEGBA peak was eliminated, and a peak at approximately 130 °C appeared, indicating the thermal dissociation of the inclusion complexes. 36,37 The differences in the morphologies are also corroborated by the fluorescence microscopy images. As evident in Figure 6, the fluorescein-loaded ICs distinctly demonstrate a gradual change in morphology.…”

Section: Synthesis Of Pegba-b-am Ics As Enzymatic Nanomotors Incubati...mentioning

confidence: 56%

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Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Madadi,

Khoee,

layegh

2024

Langmuir

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Amylose is a linear polysaccharide with a unique ability to form helical inclusion complexes with the appropriate guest components. Numerous studies have been conducted on encapsulation of bioactive compounds for various applications. In the biomedical field, biohybrid micro/nanomotors (MNMs) have emerged as innovative candidates due to their excellent biocompatible and biodegradable properties. This study was inspired by the biohybrid-and enzymatic-propelled MNMs and explored the potential of amylose inclusion complexes (ICs) in creating these MNMs. The study developed a new type of micromotor made from (PEG-co-PBA)-b-amylose. Nanoprecipitation, dimethyl sulfoxide (DMSO), and ultrasound-treated methods were employed to create spherical, thick crystalline, and rodbacterial-like morphologies, respectively. Candida antarctica lipase B (CALB) was used as the catalytic fuel to induce the motion by the enzymatic degradation of ester linkages in the polymeric segment. Optical microscopy was utilized to observe the motion of the motors following incubation with enzyme concentrations of 5, 10, and 20% (w/w). The results demonstrated that the velocity of the motors increased proportionally with the percentage of added enzyme. Additionally, a comprehensive molecular docking evaluation with PyRx software provided insight into the interaction of the CALB enzyme with polymeric moieties and demonstrated a good affinity between the enzyme and polymer in the binding site. This study provides novel insight into the design and development of enzymatically driven polymeric micromotors and nanomotors.

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Section: Synthesis Of Pegba-b-am Ics As Enzymatic Nanomotors Incubati...mentioning

confidence: 56%

“…In particular, the nanoprecipitated PEGBA- b -Am exhibited no IC characteristic peak (blue curve). However, in the DMSO- and US-treated samples (green and violet curves, respectively), the PEGBA peak was eliminated, and a peak at approximately 130 °C appeared, indicating the thermal dissociation of the inclusion complexes. , …”

Section: Resultsmentioning

confidence: 98%

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Madadi,

Khoee,

layegh

2024

Langmuir

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Investigation of Physicochemical Properties of Tapioca Starch–Methyl Myristate Complexes

Anisa,

Woortman,

Loos

et al. 2023

Starch Stärke

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Complexation can be utilized to modify starch properties. In this study, tapioca starch–methyl myristate complexes were prepared by mixing tapioca starch and methyl myristate in water at 90°C. The methyl myristate amount was varied at 1–10% (w/w) to study its effects on the complexes’ physicochemical properties, which were characterized using spectroscopic (UV–Vis, ATR‐FTIR, Raman, UV‐DRS), thermal (DSC, TGA), crystallinity (XRD), particle size (PSA), and microscopic (SEM) analyses. The complexes were stable crystalline materials, as iodine could not replace complexed methyl myristate. In water, these complexes aggregated to form two different sizes of 29.5–162.7 nm (23–58% population) and 711.2–7086.7 nm (42–77% population), which melted at 90–95°C. Solid complexes formed porous morphologies, which started degrading at 260.3–263.4°C, indicating high thermal stability. An in vitro digestibility study using α‐amylase showed that the higher the methyl myristate amount was, the slower the starch degradation. At 120 min digestion time, the complexes produced 11–16% lower reducing sugar than native starch. This showed that starch complexation with methyl myristate complexes could produce starch materials with slower digestibility. For the kinetic analysis, the Weibull model fitted better than the exponential model for analyzing the digestion kinetics of starch–methyl myristate complexes by the α‐amylase enzyme.This article is protected by copyright. All rights reserved

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Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food

Yi,

Tang,

Liang

et al. 2024

Food Chemistry

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Morphological Characteristics of Amylose‐Poly(tetrahydrofuran) Inclusion Complexes Depending on Temperature and Concentration

Cited by 7 publications

References 46 publications

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Experimental and Molecular Docking Studies on Enzyme-Driven Biohybrid-Inspired Micromotors Based on Amylose-b-(PEG-co-PBA) Inclusion Complexes

Investigation of Physicochemical Properties of Tapioca Starch–Methyl Myristate Complexes

Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food

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