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Updated: Jun 19, 2025
Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation
Published on: October 29, 2013
Thermodynamic and network characteristics of optimized lysine-modified kutki (Panicum sumatrense) millet starch
Palak Mahajan1, Manab Bandhu Bera2, Parmjit Singh Panesar2
1Present Address: Department of Biotechnology Engineering and Food Technology, University Institute of Engineering (UIE), Chandigarh University, Gharuan, Mohali, Punjab 140413 India.
Abstract:
Three-dimensional polymeric network of hydrogels avoids its dissolution into the aqueous region. Hydrogels must have strong structural integrity to be used for drug/nutraceutical delivery. A three factor-three-level Box-Behnken design was used to understand the effects of starch concentration, NaCl, and pH on the textural and structural integrity of Lysine modified kutki millet starch hydrogels. Various kinetic models were fitted to the time-course measurement of shrinkage behavior of both conventionally (CDHG) and freeze-dried (FDHG) hydrogel. Increasing the swelling temperature (5-50 °C) showed values of higher molecular weight of polymer chains between neighboring crosslinks (g/mol) for FDHG (9539.59-56,769.72) than CDHG (1096.28-11,420.48). Similarly, mesh size (ξ) was more for FDHG (38.63-109.53 Ȧ) than CDHG (10.97-42.74 Ȧ). However, other network parameters such as polymer volume fraction ( ) was lower for FDHG (0.229-0.146) than CDHG (0.3882-0.222). These values suggest low swelling power of CDHG compared to FDHG. Thermodynamically, FDHG took less energy to swell than CDHG. The study showed that FDHG has better properties than CDHG and could be employed in nutraceutical delivery.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s13197-024-05953-x.
