Effect of the molecular mass and degree of substitution of oleoylchitosan on the structure, rheological properties, and formation of nanoparticles

Yan Li Yan, Guang Chen Xi, Sheng Liu Cheng, Su Cha Dong, Hyun Jin Park, Chong M. Lee

Research output: Contribution to journalArticle

32 Citations (Scopus)

Abstract

Oleoylchitosans (O-chitosans), with different molecular masses and degrees of substitution (DS), were synthesized by reacting chitosan with oleoyl chloride. The FT-IR suggested the formation of an amide linkage between amino groups of chitosan and carboxyl groups of oleic acid. The viscosity of O-chitosan sharply increased with the increase of concentration, whereas that of unmodified chitosan rose only slightly. This increase was stronger as the increase of hydrophobicity (DS) and molecular mass of the polymer. The critical aggregation concentration (CAC) of O-chitosans with DS 5, 11, and 27% were 79.43, 31.6, 10 mg/L, respectively, and the CAC of samples with molecular masses of 20, 38, 300, and 1100 kDa were 50.1, 74.93, 125.9, and 630.9 mg/L, respectively. All of the O-chitosans could reduce surface tension slightly. Nanoparticles were prepared using an O/W emulsification method. Mean diameters of the polymeric amphiphilic nanoparticles of O-chitosans with DS 5 and 11% were around 327.4 and 275.3 nm, respectively.

Original languageEnglish
Pages (from-to)4842-4847
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number12
DOIs
Publication statusPublished - 2007 Jun 13

Fingerprint

Chitosan
Molecular mass
nanoparticles
chitosan
rheological properties
Nanoparticles
Substitution reactions
molecular weight
Agglomeration
Surface Tension
Emulsification
surface tension
emulsifying
Oleic Acid
Hydrophobicity
amides
hydrophobicity
Hydrophobic and Hydrophilic Interactions
Viscosity
Amides

Keywords

  • Fluorescence
  • Nanoparticles
  • O-chitosan
  • Surface tension
  • Viscosity

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Effect of the molecular mass and degree of substitution of oleoylchitosan on the structure, rheological properties, and formation of nanoparticles. / Yan, Yan Li; Xi, Guang Chen; Cheng, Sheng Liu; Dong, Su Cha; Park, Hyun Jin; Lee, Chong M.

In: Journal of Agricultural and Food Chemistry, Vol. 55, No. 12, 13.06.2007, p. 4842-4847.

Research output: Contribution to journalArticle

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T1 - Effect of the molecular mass and degree of substitution of oleoylchitosan on the structure, rheological properties, and formation of nanoparticles

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AU - Xi, Guang Chen

AU - Cheng, Sheng Liu

AU - Dong, Su Cha

AU - Park, Hyun Jin

AU - Lee, Chong M.

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N2 - Oleoylchitosans (O-chitosans), with different molecular masses and degrees of substitution (DS), were synthesized by reacting chitosan with oleoyl chloride. The FT-IR suggested the formation of an amide linkage between amino groups of chitosan and carboxyl groups of oleic acid. The viscosity of O-chitosan sharply increased with the increase of concentration, whereas that of unmodified chitosan rose only slightly. This increase was stronger as the increase of hydrophobicity (DS) and molecular mass of the polymer. The critical aggregation concentration (CAC) of O-chitosans with DS 5, 11, and 27% were 79.43, 31.6, 10 mg/L, respectively, and the CAC of samples with molecular masses of 20, 38, 300, and 1100 kDa were 50.1, 74.93, 125.9, and 630.9 mg/L, respectively. All of the O-chitosans could reduce surface tension slightly. Nanoparticles were prepared using an O/W emulsification method. Mean diameters of the polymeric amphiphilic nanoparticles of O-chitosans with DS 5 and 11% were around 327.4 and 275.3 nm, respectively.

AB - Oleoylchitosans (O-chitosans), with different molecular masses and degrees of substitution (DS), were synthesized by reacting chitosan with oleoyl chloride. The FT-IR suggested the formation of an amide linkage between amino groups of chitosan and carboxyl groups of oleic acid. The viscosity of O-chitosan sharply increased with the increase of concentration, whereas that of unmodified chitosan rose only slightly. This increase was stronger as the increase of hydrophobicity (DS) and molecular mass of the polymer. The critical aggregation concentration (CAC) of O-chitosans with DS 5, 11, and 27% were 79.43, 31.6, 10 mg/L, respectively, and the CAC of samples with molecular masses of 20, 38, 300, and 1100 kDa were 50.1, 74.93, 125.9, and 630.9 mg/L, respectively. All of the O-chitosans could reduce surface tension slightly. Nanoparticles were prepared using an O/W emulsification method. Mean diameters of the polymeric amphiphilic nanoparticles of O-chitosans with DS 5 and 11% were around 327.4 and 275.3 nm, respectively.

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