title: Preparation and characterization of carboxymethyl starch microgel with different crosslinking densities.
abstract: Microgels synthesized with different crosslinking densities were characterized by Fourier transform infrared (FT-IR) spectroscopy, thermogravimetry analysis (TGA), swelling, and rheological analyses. The lysozyme uptake capacity of these microgels was evaluated through the effects of lysozyme concentration, pH, and ionic strength. The microgel particle size mostly ranged within 25μm to 45μm. FT-IR analysis results suggested that sodium trimetaphosphate reacted with the hydroxyl groups of carboxymethyl starch (CMS), thereby forming ester linkages. TGA data indicated that crosslinking increased the thermal stability of CMS. Swelling degree increased with increasing pH before pH 5, and then remained almost constant. However, swelling degree decreased with increasing ionic strength and crosslinking density. The microgels behaved as viscoelastic solids because the storage modulus was higher than the loss modulus over the entire frequency range of dispersions with polymer concentrations of 3% (W/W) at 25°C. The data for the uptake of lysozyme by microgels demonstrated that the protein uptake increased with increasing pH and lysozyme concentration, as well as with decreasing ionic strength and crosslinking density. The lysozyme-microgels complex was identified by CLSM, and the distribution of lysozyme in microgels with low crosslinking density was rather homogeneous.
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Bao
authors.initials: B
authors.lastname: Zhang
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Benxi
authors.initials: B
authors.lastname: Wei
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Xiuting
authors.initials: X
authors.lastname: Hu
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: yqtian@jiangnan.edu.cn.
authors.forename: Yaoqi
authors.initials: Y
authors.lastname: Tian
mesh_terms: D055119:Elastic Modulus; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D018613:Microscopy, Confocal; D009113:Muramidase / Q000378:metabolism; D009994:Osmolar Concentration; D010316:Particle Size; D011122:Polyphosphates / Q000737:chemistry; D012212:Rheology; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000031:analogs & derivatives* / Q000737:chemistry / Q000302:isolation & purification / Q000378:metabolism; D013818:Thermogravimetry
chemical_list: D005782:Gels; D011122:Polyphosphates; D013213:Starch; C034848:carboxymethyl starch; D009113:Muramidase; C009293:trimetaphosphoric acid
keywords: Lysozyme; Microgel; Rhyology; Swelling degree