Polysaccharide Gels Based on Chitosan and Modified Starch: Structural Characterization and Linear Viscoelastic Behavior

Abstract

We investigated the properties of polymeric systems formed by cross-linking chitosan with modified starch (oxidized maltodextrin). Such a macromolecular cross-linker proved to be efficient to react with chitosan with potentially minimal toxicity. The structural characterization of modified starch alone and of the two-polysaccharide reactive systems was performed using (1)H NMR and FTIR. The rheological behaviors of all systems, from solutions to gels, were also characterized. Depending on experimental parameters, such as chitosan concentration, cross-linking pH, degree of oxidation of starch, and molar ratio of reactive groups, different kinds of systems ranging from pure viscoelastic solutions to stiff hydrogels were formed. These versatile systems could be used in biomedical applications because of the good biocompatibility of their constituents.

A dynamic and self-crosslinked polysaccharide hydrogel with autonomous self-healing ability

“…The peak at 2925 cm À1 was the characteristic peak in the Schiff base. 29 In addition, the characteristic peak of chitin at 1565 cm À1 (amide II) disappeared in the hydrogel. FT-IR demonstrated that the aldehyde groups in ADA50 were combined with amine groups in AMC7 by Schiff base.…”

Complexation of Fe(III) with water‐soluble oxidized starch

“…The observed frequencies in the range of 1500-1200 cm À1 are assigned to the coupled modes of vibration that involves C-H bending [1]. In the region of 1200-1000 cm…”

“…Starch is a natural carbohydrate with several benefits: It is non-toxic, biodegradable, abundantly available, and contains various possibilities for modification [1][2][3]. Starch has a granular structure [4], which consists of linear amylose and branched amylopectin [5] structured from anhydroglucose units (AGUs).…”

“…, the bands are due to the stretching of CH-OH and CH 2 -OH groups [1,31,32]. The region from 1000 to 700 cm À1 shows bands due to the atomic group involved in the anomeric position [6,8].…”

Performance properties and antibacterial activity of crosslinked films of quaternary ammonium modified starch and poly(vinyl alcohol)

“…In the spectrum of starch, the absorption bands in the region of 700-1000 cm −1 are due to atomic group involved in the anomeric form [22], in the region of 1000-1200 cm −1 are due to stretching vibration of C O, and in the region of 1200-1500 cm −1 are related to C H bending [23]. The absorption bands in regions of 2800-3000 cm −1 and 3300-3500 cm −1 are assigned to C H and O H stretching, respectively.…”