论文成果
Thermoresponsive starch derivates with widely tuned LCSTs by introducing short oligo(ethylene glycol) spacers
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- 论文类型：期刊论文
- 发表时间：2014-08-08
- 发表刊物：CARBOHYDRATE POLYMERS
- 收录刊物：PubMed、SCIE、EI、Scopus
- 文献类型：J
- 卷号：108
- 期号：1
- 页面范围：307-312
- ISSN号：0144-8617
- 关键字：Starch ethers; Thermoresponsivity; Oligo(ethylene glycol)
- 摘要：Water soluble, thermoresponsive 3-[2-butoxy(ethoxy)(m)]-2-hydroxypropyl starch ethers (BEmS) (m = 0, 1, or 2) were prepared by reacting degraded waxy maize starch with n-butyl glycidyl ether, 3-(2-n-butoxyethyl) glycidyl ether, and 3-[2-(2-n-butoxyethoxy)ethyl] glycidyl ether, respectively. The lower critical solution temperatures (LCSTs) of BEmS could be tuned to a wide range from 17.5 degrees C to 55.0 degrees C by changing the side chain lengths of oligo(ethylene glycol) groups and their average molar substitution (MS). The LCSTs of BEmS increase with increasing side chain length of oligo(ethylene glycol) groups when BS, BES, and BE2S have similar MS values. By contrast, an increase in BEmS concentration and addition of NaCl to the BEmS solutions could lead to a decrease in the LCSTs of BEmS. In addition, the effects of NaCl and BEmS concentrations on the LCSTs become weaker when the side chain length of oligo(ethylene glycol) groups increase. (C) 2014 Elsevier Ltd. All rights reserved.
