Processing method for intelligent hydrogel using starch nano-particles as framework

A processing method and nano-starch technology, applied in the direction of nano-technology, can solve the problems of toxicity, cumbersome process, and inability to enzymatically degrade, etc., and achieve the effects of easy operation, controllable reaction conditions, and improved bioavailability

Active Publication Date: 2018-10-19
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method is cumbersome, and the gel formation process requires cross-linking agents, catalysts, etc., which has certain toxicity
In addition, the preparation process determines the application range of the hydrogel, which cannot be degraded by enzymatic degradation, and is used for dye adsorption and environmental purification, etc.

Method used

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  • Processing method for intelligent hydrogel using starch nano-particles as framework
  • Processing method for intelligent hydrogel using starch nano-particles as framework
  • Processing method for intelligent hydrogel using starch nano-particles as framework

Examples

Experimental program
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Effect test

Embodiment 1

[0031] 10.0 mg of nano-starch particles were dissolved in Tris-HCl buffer solution (50 mmol / L, pH 7.0) to prepare a homogeneous solution with a mass concentration of 0.2%. Gelling reaction: the solution was sonicated for 15 minutes, then 50 mg of glucosyl donor molecules and 80 U of glycosyltransferase were added, stirred evenly, and reacted at a constant temperature of 40° C. for 24 hours. Place it at room temperature for 6h to cool, and let it stand to form a gel. The gel strength of the smart hydrogel is above 235.67g. The release rate of nutrient components through enzymatic reaction reaches 98.2%. Repeated washing with distilled water and freeze-drying can obtain xerogel. The xerogel can be re-coagulated after absorbing water, and the number of repeated gelation can reach 5 times.

[0032] Wherein, the assay method of gel strength: use physical property analyzer to hydrogel gel strength analysis; Phosphate buffered saline solution at pH 7.0, 290units / ml of α-amylase, ...

Embodiment 2

[0038] 10.0 mg of nano-starch particles were dissolved in Tris-HCl buffer solution (50 mmol / L, pH 7.0) to prepare a homogeneous solution with a mass concentration of 0.5%. Gelling reaction: The solution was sonicated for 20 minutes, and then 80 mg of glucose-based donor molecules and 100 U of glycosyltransferase were added, stirred evenly, and reacted at a constant temperature of 40° C. for 24 hours. Place it at room temperature for 6 hours to cool, and let it stand to form a gel. The gel strength of the smart hydrogel reaches 358.38g. The release rate of nutrient components through enzymatic reaction reaches 97.7%. Repeated washing with distilled water and freeze-drying can obtain xerogel. The xerogel can be re-coagulated after absorbing water, and the number of repeated gelation can reach 5 times.

Embodiment 3

[0040] 10.0 mg of nano-starch particles were dissolved in Tris-HCl buffer solution (50 mmol / L, pH 7.0) to prepare a homogeneous solution with a mass concentration of 1.0%. Gelling reaction: The solution was sonicated for 30 minutes, then 100 mg of glucose-based donor molecules and 200 U of glycosyltransferase were added, stirred evenly, and reacted at a constant temperature of 40° C. for 24 hours. Place it at room temperature for 6 hours to cool, and let it stand to form a gel. The gel strength of the smart hydrogel reaches 397.21g. The release rate of nutrient components through enzymatic reaction reaches 97.1%. Repeated washing with distilled water and freeze-drying can obtain xerogel. The dry gel can be re-coagulated after absorbing water, and the number of repeated gelation can reach 6 times.

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Abstract

The invention discloses a processing method for intelligent hydrogel using starch nano-particles as a framework, and belongs to the technical field of nutritional and healthy foods. The intelligent hydrogel having a spatial network structure is obtained by using the transnucleosidation chain extension-sugar chain entanglement reaction of skeleton water-soluble starch nano-particles as the framework. The product is the intelligent starch-based hydrogel having the advantages of good rehydration, good biocompatibility, strong gel strength, irreversible enzymatic response, reversible pH response and carrying of multi-nutrient factors. The hydrogel can realize the protection and controlled release of food function factors, and can be applied to fields of foods, biopharmaceuticals, functional materials and the like.

Description

technical field [0001] The invention relates to an intelligent hydrogel processing method with nano-starch particles as the skeleton, belonging to the technical field of nutritious and healthy food. Background technique [0002] With the continuous enhancement of people's awareness of health care, the research and development of various nutritious and healthy foods emerge in an endless stream, and the demand for new nutrient carrier materials is even more urgent. Known for its biomimetic properties, hydrogels are the main materials for biomedical applications such as drug delivery and stem cell therapy, and are often used in drug loading, tissue engineering, and environmental protection. Due to the advantages of renewability, environmental friendliness, biocompatibility, and good adsorption, bio-based hydrogels have become a research hotspot and have attracted extensive attention from researchers at home and abroad. [0003] In recent years, the research on bio-based hydrog...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08J3/075C08L3/02C08L89/00C08K5/1545
CPCC08J3/075C08J2303/02C08J2489/00C08K5/1545B82Y40/00
Inventor 缪铭江波齐阳刘瑶张涛金征宇
Owner JIANGNAN UNIV
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