Structure–properties relationship in cross-linked high-amylose starch for use in controlled drug release

Ispas‐Szabo, Pompilia; Ravenelle, François; Hassan, Iman; Préda, Michel; Mateescu, Mircea Alexandru

doi:10.1016/s0008-6215(99)00250-5

Cited by 85 publications

(32 citation statements)

References 23 publications

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“…930)/1,022 cm -1 decreasing after cross-linking, all of which indicated that the structural organization of Ss had been changed from crystalline into amorphous after cross-linking reaction. This finding was different from that reported by Ispas-Szabo [22], where the absorbance ratio of (1,047 ? 980) and 1,022 cm -1 was considered to represent the changes of crystalline starch.…”

Section: Fourier Transform Infrared Spectroscopy (Ft-ir)contrasting

confidence: 99%

Soluble starch–based biodegradable and microporous microspheres as potential adsorbent for stabilization and controlled release of coix seed oil

Peng

Xiong

Wang

et al. 2011

Eur Food Res Technol

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Soluble starch-based biodegradable and microporous microspheres (SDM-Ms) were prepared by emulsion chemical cross-linking technique using trisodium trimetaphosphate (TSTP) as the cross-linker. The resultant amorphous SDM-Ms were excellently identified by scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The internal rupture and surface-controlled erosion were the predominant degradation mechanisms for SDM-Ms. The obtained SDM-Ms were applied to adsorb coix seed oil (CSO) by immersing method. The adsorption capacity of CSO within SDM-Ms was determined, namely 0.5238 g/g, and the thermal stability was shown higher than that of the free CSO. A burst release appeared in the second hour, followed by controlled release. Diffusion, degradation, and erosion mechanisms might coexist for the full release processes. The soluble starch (Ss) was demonstrated a promising biodegradable polymer for preparing the porous microspheres. Meanwhile, after being adsorbed into the SDM-Ms, the CSO can be powerfully applied in food and pharmaceutical industries.

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Section: Fourier Transform Infrared Spectroscopy (Ft-ir)contrasting

confidence: 99%

Soluble starch–based biodegradable and microporous microspheres as potential adsorbent for stabilization and controlled release of coix seed oil

Peng

Xiong

Wang

et al. 2011

Eur Food Res Technol

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“…For controlled release applications of starch, the plasticiser trend is interesting because of the influence of crystallinity on the release behaviour. Crystallinity slows down release and is needed for capsule stability, but too high crystallinity causes capsules to crack when swelling or induces micropores in the capsule, increasing release (Ispas-Szabo, Ravenelle, Hassan, Preda, & Mateescu, 2000;Miyajima, Koshika, Okada, Ikeda, & Nishimura, 1997;Yadav, Khilar, & Suresh, 1997).…”

Section: Resultsmentioning

confidence: 99%

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Smits

Kruiskamp

Soest³

et al. 2003

Carbohydrate Polymers

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Ageing of gelatinised and partly gelatinised potato starch and wheat starch were investigated in the presence of plasticisers with increasing size and number of OH groups (ethylene glycol, glycerol, threitol, xylitol, glucose, and for potato starch also maltose). The influences of these plasticisers and of granular remnants (ghosts) on recrystallisation were determined by using X-ray diffraction. Recrystallisation of potato starch samples in the presence of plasticisers resulted in crystallinity indices of ,0.5. The largest reduction in potato starch recrystallisation is found for threitol (4 OH) and xylitol (5 OH). In the plasticiser range examined, the crystallisation inducing effect of granular potato starch remnants is reduced better when the plasticiser contains more OH groups. Wheat starch recrystallises to a lesser extent than potato starch, resulting in crystallinity indices of , 0.4. The results for wheat starch do not show clear trends for the influences of plasticiser size and of ghosts. The difference in behaviour of the two starches is probably caused by wheat starch having shorter amylopectin chains. Resulting from these shorter amylopectin chains, the remaining structure in wheat starch ghosts may resemble A-type crystallinity, making it more difficult to form B-type crystals. Alternatively, the trends as found for potato starch may occur, but are less manifest for wheat starch, due to the lower total extent of recrystallisation. Solid state CP/MAS NMR spectra of the wheat starch samples containing ethylene glycol were obtained, in order to compare completely and partly gelatinised systems. The spectra were identical, confirming that the ghost structures do not influence wheat starch recrystallisation. Apparently, wheat starch ghosts do not act as nuclei for crystallisation.Similarly, the influence of various malto-oligosaccharides in combination with granular remnants (ghosts) was investigated on wheat starch ageing. Gelatinised and partly gelatinised wheat starch were plasticised with maltose, maltotriose, maltotetraose, maltopentaose or maltohexaose. This resulted in crystallinity indices of , 0.2, with the largest reduction in recrystallisation for maltotriose and maltotetraose. No trend was found for the influence of ghosts. The presence of ghosts did not influence the 13 C solid state HP/DEC NMR spectra. Less recrystallisation took place than with the previously mentioned smaller plasticisers that resulted in crystallinity indices of ,0.4. The finding that maltose was able to reduce retrogradation better than glucose could be of practical importance. q

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“…In spectra of SPCL10, the characteristic absorption bands of starch at 1,020 and 1,160 cm -1 , which were due to C-O stretching vibrations (Jyothi et al 2006), were increased in intensity than those of SPCL12. The band at about 1,022 cm -1 was sensitive to cross-linking, and its absorbance increased with the increase in cross-linking density (Ispas-Szabo et al 2000).…”

Section: Characterization By Ftir and Semmentioning

confidence: 96%

Comparison of polycaprolactone and starch/polycaprolactone blends as carbon source for biological denitrification

Shen

Wang

et al. 2014

Int. J. Environ. Sci. Technol.

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The cross-linked starch/polycaprolactone (SPCL10) and starch/polycaprolactone (SPCL12) blends were prepared, characterized and used as carbon source and biofilm support for biological nitrate removal. The results showed that SPCL10 and SPCL12 had similar performance on water absorption (about 21 %) and leaching capacity. FTIR spectra confirmed the cross-linking reaction between starch and PCL. SEM displayed a thermoplastic nature of SPCL10 and SPCL12. These blends could serve as solid carbon source and biofilm support for biological denitrification, and the acclimation time of microbial biofilm on the surfaces of SPCL10, SPCL12 and PCL were about 2 days, 2 days and 16 days, respectively. The average denitrification rates were 0.0216, 0.0154 and 0.0071 mg NO 3 -N/(g h) for SPCL10, SPCL12 and PCL, respectively, and the effluent NO 2 -N concentration was below 1 mg/L at all cases. The phenomenon of ammonia formation was observed, but ammonia concentration was below 0.5 mg/L.

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Structure–properties relationship in cross-linked high-amylose starch for use in controlled drug release

Cited by 85 publications

References 23 publications

Soluble starch–based biodegradable and microporous microspheres as potential adsorbent for stabilization and controlled release of coix seed oil

Soluble starch–based biodegradable and microporous microspheres as potential adsorbent for stabilization and controlled release of coix seed oil

The influence of various small plasticisers and malto-oligosaccharides on the retrogradation of (partly) gelatinised starch

Comparison of polycaprolactone and starch/polycaprolactone blends as carbon source for biological denitrification

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