A commercial prebiotic galacto-oligosaccharide mixture (Vivinal GOS) was extensively characterized using a combination of analytical techniques. The different techniques were integrated to give complementary information on specific characteristics of the oligosaccharide mixture, ranging from global information on degree of polymerization (DP) to the identity and concentration of individual oligosaccharides. The coupling of high-performance anion-exchange chromatography (HPAEC) to mass spectrometry (MS) was determined to be especially suitable to assign the DP of individual oligosaccharides on the basis of their m/z values as well as their quantification using external standards. The combination of NMR spectroscopy and methylation analysis after isolation using size exclusion chromatography (SEC) and hydrophilic interaction liquid chromatography (HILIC) was used for identification. All DP2 compounds could be identified and quantified in this way as well as the main DP3 compounds.

Linear block copolymers of polystyrene and polysaccharide were synthesized using a block synthesis method with amino-terminated polystyrene and sodium cyanoborohydride as reducing agent. Different types of polysaccharides, dextrans, and maltodextrins with various molecular weights were used. IR spectroscopy indicated a successful coupling. Yields of reaction are 75−95 wt %. Attempts to couple long dextrans (M w > 6000 Da) were not successful. Interfacial pressure measurements of monolayers of the copolymers on water showed interfacial behavior typical for amphiphilic compounds and different from the starting compounds, confirming the coupling reaction. Time-dependent hysteresis occurs between successive compression and expansion cycles. This is, to a large extent, due to the slow adsorption/desorption of the polysaccharide chains at the air−water interface and the formation of aggregates of copolymer at the interface. Aggregates are mainly formed by H-bonds between adjacent polysaccharide chains. The relaxation time for hysteresis, determined for polystyrene−dextran copolymer, was 85 min.

A novel biocompatible and biodegradable microgel system has been developed for controlled uptake and release of especially proteins. It contains TEMPO-oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). Physical chemical properties have been determined for microgels of different weight ratios of cross-linker to polymer (0.10, 0.15, 0.20, 0.30, and 0.40) and degrees of oxidation (30, 50, 70, and 100%). The charge density of the microgels as determined by proton titration is found to be in good agreement with the expected degree of oxidation (DO). The electrophoretic mobility of the microgel particles is used as a qualitative indicator of the pore size and scales with microgel swelling capacity as expected. The swelling capacity increases with increasing pH and decreasing salt concentration. Preliminary data for the uptake of the globular protein lysozyme by the microgels show it increases with increasing DO and decreasing cross-linker to polymer ratio. Highly charged microgels with intermediate cross-linker to polymer ratios (0.15 and 0.2) are found to be optimal for encapsulating lysozyme.

With the aim of determining suitable conditions for uptake and release of globular proteins on microgels, we studied the interaction between phosphated, highly cross-linked, negatively charged oxidized potato starch polymer (OPSP) microgel particles and lysozyme from hen eggs. Our microgel shows a typical protein-induced deswelling behavior for charged microgels. The protein distributes rather homogenously through the microgel. We found that at low salt concentration the saturation protein uptake Gammasat increases with increasing pH. This is because the binding capacity is mainly determined by charge compensation: with increasing pH, the (positive) charge on the lysozyme molecules decreases, while the (negative) charge of the microgel particles increases. Therefore, more protein molecules are needed to compensate for the charge on the gel and the binding capacity increases. The protein binding affinity, however, decreases sharply with increasing pH, presumably because this affinity is mainly sensitive to the lysozyme charge density. At high pH the binding affinity is relatively low, and by adding salt, the protein can easily be released from the gel. This leads to a maximum in the curves of Gammasat versus pH, and this maximum shifts to lower pH values with increasing ionic strength. We conclude that, for protein uptake and release applications, the present system works best around pH 5 due to a sufficiently high binding affinity and a sufficiently high binding capacity.