1999
DOI: 10.1021/ma990117b
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Influence of Crystallinity and Stereochemistry on the Enzymatic Degradation of Poly(lactide)s

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Cited by 202 publications
(167 citation statements)
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“…The mechanical strength, swelling behavior, capacity to undergo hydrolysis, and, subsequently, the biodegradation rate, are directly influenced by the crystallinity of the PLGA polymer, which depends on the type and molar ratio of the individual monomer components (lactide and glycolide) in the copolymer chain. 15,19 Lactic acid is more hydrophobic than glycolic acid and, therefore, lactide-rich PLGA copolymers are less hydrophilic, absorb less water, and subsequently, degrade more slowly.…”
Section: Properties Of Plgamentioning
confidence: 99%
“…The mechanical strength, swelling behavior, capacity to undergo hydrolysis, and, subsequently, the biodegradation rate, are directly influenced by the crystallinity of the PLGA polymer, which depends on the type and molar ratio of the individual monomer components (lactide and glycolide) in the copolymer chain. 15,19 Lactic acid is more hydrophobic than glycolic acid and, therefore, lactide-rich PLGA copolymers are less hydrophilic, absorb less water, and subsequently, degrade more slowly.…”
Section: Properties Of Plgamentioning
confidence: 99%
“…Amorphous polymer chains crystallize during degradation. Crystalline polymer chains cannot diffuse and are assumed to hydrolyze ten times slower than amorphous chains [22], generating chain scission on the crystal fold surface. Water molecules are assumed abundant in time and space, and the size distribution of polymer chains is neglected.…”
Section: Numerical Modelmentioning
confidence: 99%
“…[20][21][22] Therefore, the enzymatic degradation of amorphous region by proteinase K is anticipated to be a suitable method for the characterization of lamellar crystals in PLLA thin film. Figure 5 shows the AFM height images (A, B) and digitally enlarged images (C, D) of PLLA thin film (crystallized at 160 8C for 20 min) before and after enzymatic degradation by proteinase K at 37 8C for 2 h. Before enzymatic degradation, lamellar crystals were covered with amorphous region, and protruded about 10 nm in height from the surrounding amorphous region.…”
Section: Crystalline Morphology Of Plla Crystals Revealed By Enzymatimentioning
confidence: 99%