Preparation of transparent self-standing thin films made from acetylated euglenoid β-1,3-glucans

Abstract

The feasibility of using acetylparamylon to prepare self-standing optical films was investigated. Its thermal stability, represented by the glass transition temperature, and 5% weight loss temperature are equivalent to those of acetylcellulose. The mechanical properties (maximum stress, elongation at break, and elastic modulus) of acetylparamylon films prepared by solution casting were comparable to those of acetylcellulose films. The degrees of their transparency and birefringence were the same as those of the acetylcellulose film. These results, together with the finding that acetylparamylon with a higher degree of acetylation formed a thin film with fewer micrometer-sized defects and that acetylparamylon with a lower degree of acetylation formed a thin film with a nanometer-level flat surface, suggest that acetylparamylon is a feasible material for self-standing optical film.

Accelerated Wound Healing on the Skin Using a Film Dressing with β-Glucan Paramylon

“…Currently, paramylon has been shown to possess immune-potentiating activity (22), anti-atopic dermatitis effects (23), hepatoprotective effects with antioxidant effects (24), and antimicrobial activity (25). Paramylon has been developed as a polysaccharide nanofiber and thermoplastic and as a transparent thin film (26)(27)(28), which enabled the use of paramylon as a wound care material. Similar to bacterial cellulose, paramylon film can maintain a moist environment at the wound surface.…”

Preparation of Paramylon Multifilament by Using the Viscose Method

“…Cellulose viscose made by dissolving pulp containing α‐cellulose was prepared according to a previously reported method (Scheme 1). [20] Because the α‐cellulose of the dissolving pulp has a degree of polymerization (DP; 2026) comparable to that of paramylon (1418), [21] the multifilament derived from cellulose viscose was considered an appropriate reference filament.…”

Using polysaccharides for the enhancement of functionality of foods: A review

“…Because the structures of polysaccharides in whole grains, whole-wheat bread/pasta, brown rice, fruits and vegetables are complex and resistant to digestive enzymes, they require long digestion and absorption times. Therefore, it is necessary to alter the carbohydrate carrier's structure to control its solubility, digestion, absorption, specific release, and even targeted delivery to protect nutrients and bioactive compounds (Shibakami, Tsubouchi, Sohma, & Hayashi, 2015). Self-assembly is not a new concept in food sciences; thickened polysaccharides or gelation in sauces and puddings are good examples.…”