| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7788976 | Carbohydrate Polymers | 2015 | 8 Pages |
Abstract
Dopamine modified hyaluronan (HA-DOPA) with different grafting degree were synthesized and self-assembled into nanoparticles. The effects of pH and salinity changes on the structure of the HA-DOPA nanoparticles were investigated. Nanoparticles swelled under increased pH values, and disassociation started at pH values above 6.20. At a fixed pH of 6.20, the size of the nanoparticles decreased with increased salinity, and flocculation occurred when the salt concentration was higher than 0.3Â M. The emulsification performance of HA-DOPA nanoparticles at different pH values and salt concentrations demonstrated that nanoparticles with moderately swollen structures possess better emulsifying efficiency and emulsion stability. Additionally, HA-DOPA nanoparticles were able to stabilize various types of oils. These results suggest that HA-DOPA nanoparticles have promising potential as Pickering emulsifiers for applications in the cosmetics, medical, and food industries.
Related Topics
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Authors
Ye Zhu, Juanqin Wang, Xiaojie Li, Donghua Zhao, Jianhua Sun, Xiaoya Liu,