title: Degradation studies of hydrophilic, partially degradable and bioactive cements (HDBCs) incorporating chemically modified starch.
abstract: The degradation rate in Hydrophilic, Degradable and Bioactive Cements (HDBCs) containing starch/cellulose acetate blends (SCA) is still low. In order to increase degradation, higher amounts of starch are required to exceed the percolation threshold. In this work, gelatinization, acetylation and methacrylation of corn starch were performed and assessed as candidates to replace SCA in HDBCs. Formulations containing methacrylated starch were prepared with different molar ratios of 2-hydroxyethyl methacrylate and methyl methacrylate in the liquid component and the amount of residual monomer released into water was evaluated. The concentration of reducing sugars, percentage of weight loss and morphologic analyses after degradation all confirmed increased degradation of HDBC with α-amylase, with the appearance of pores and voids from enzymatic action. Methacrylated starch therefore is a better alternative to be used as the solid component of HDBC then SCA, since it leads to the formation of cements with a lower release of toxic monomers and more prone to hydrolytic degradation while keeping the other advantages of HDBCs.
authors.affiliation: Headquarters of the European Institute of Excellence on Tissue Engineering and Regenerative Medicine, University of Minho, Taipas, Guimarães, Portugal. ana.mendes@dep.uminho.pt
authors.forename: Ana C
authors.initials: AC
authors.lastname: Mendes
authors.forename: Luciano F
authors.initials: LF
authors.lastname: Boesel
authors.forename: Rui L
authors.initials: RL
authors.lastname: Reis
mesh_terms: D000107:Acetylation; D005780:Gelatin / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy; D008689:Methacrylates / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry*
chemical_list: D008689:Methacrylates; C005044:hydroxyethyl methacrylate; D005780:Gelatin; D013213:Starch