title: Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme.
abstract: Microgels composed of carboxymethyl cellulose (CMC) polymers via chemical crosslinking with sodium trimetaphosphate were synthesized and characterized using thermogravimetric analysis (TGA), swelling, and rheological analysis. The effects of pH, ionic strength, and crosslinking density on lysozyme loading in microgels were also studied. The microgel particle size ranged primarily from 10 to 20 μm. TGA revealed that the crosslinking increased the thermal stability of CMC. The swelling degree increased as pH increased from 3 to 5, and remained almost constant from pH 5 to 8. However, the swelling degree decreased with increasing ionic strength. The rheological analysis was in good agreement with the results of swelling degree. The protein uptake decreased with increasing ionic strength and crosslinking density. The pH 6 was the optimal pH for lysozyme absorption at ionic strength 0.05 M. The lysozyme-microgel complex was identified by confocal laser scanning microscopy, and the lysozyme distribution in the microgel was observed to be 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, 1800 Lihu Road, 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, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Binghua
authors.initials: B
authors.lastname: Sun
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Xiaoxiao
authors.initials: X
authors.lastname: Li
authors.affiliation: The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Yu
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
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D000818:Animals; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry*; D002645:Chickens; D003432:Cross-Linking Reagents / Q000737:chemistry*; D005782:Gels; D006863:Hydrogen-Ion Concentration; D009113:Muramidase / Q000737:chemistry*; D009994:Osmolar Concentration; D010316:Particle Size; D011122:Polyphosphates / Q000737:chemistry*; D012212:Rheology; D013818:Thermogravimetry
chemical_list: D003432:Cross-Linking Reagents; D005782:Gels; D011122:Polyphosphates; D009113:Muramidase; C009293:trimetaphosphoric acid; D002266:Carboxymethylcellulose Sodium
keywords: Lysozyme; Microgel; Rheology