title: Self-assembly and emulsification of dopamine-modified hyaluronan.
abstract: Dopamine modified hyaluronan (HA-DOPA) with different grafting degree were synthesized and self-assembled into nanoparticles. The effects of pH and salinity changes on the structure of the HA-DOPA nanoparticles were investigated. Nanoparticles swelled under increased pH values, and disassociation started at pH values above 6.20. At a fixed pH of 6.20, the size of the nanoparticles decreased with increased salinity, and flocculation occurred when the salt concentration was higher than 0.3M. The emulsification performance of HA-DOPA nanoparticles at different pH values and salt concentrations demonstrated that nanoparticles with moderately swollen structures possess better emulsifying efficiency and emulsion stability. Additionally, HA-DOPA nanoparticles were able to stabilize various types of oils. These results suggest that HA-DOPA nanoparticles have promising potential as Pickering emulsifiers for applications in the cosmetics, medical, and food industries.
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: juliazhuye@126.com.
authors.forename: Ye
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 466621447@qq.com.
authors.forename: Juanqin
authors.initials: J
authors.lastname: Wang
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Department of Applied Chemistry, Graduate School of Engineering, Osaka Prefecture University, Sakai, Osaka 599-8531, Japan. Electronic address: dv105015@edu.osakafu-u.ac.jp.
authors.forename: Xiaojie
authors.initials: X
authors.lastname: Li
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: wanmeizhuyizdh@163.com.
authors.forename: Donghua
authors.initials: D
authors.lastname: Zhao
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: 15006185618@163.com.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Sun
authors.affiliation: Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: lxy@jiangnan.edu.cn.
authors.forename: Xiaoya
authors.initials: X
authors.lastname: Liu
mesh_terms: D004298:Dopamine / Q000737:chemistry*; D004655:Emulsions; D006820:Hyaluronic Acid / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008823:Micelles; D046529:Microscopy, Electron, Transmission; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D054712:Salinity
chemical_list: D004655:Emulsions; D008823:Micelles; D006820:Hyaluronic Acid; D004298:Dopamine
keywords: Dopamine; Hyaluronan; Pickering emulsion; Self-assemble; pH-responsive