Affordable Access

Access to the full text

Hydration and swelling of amorphous cross-linked starch microspheres

Authors
  • Wojtasz, Joanna
  • Carlstedt, Jonas
  • Fyhr, Peter
  • Kocherbitov, Vitaly
Publication Date
Jan 01, 2016
Identifiers
DOI: 10.1016/j.carbpol.2015.08.085
OAI: oai:DiVA.org:mau-4512
Source
DiVA - Academic Archive On-line
Keywords
Language
English
License
Green
External links

Abstract

Hydration of cross-linked starch microspheres, commercially available as a medical device, was investigated using a multi-method approach. We found that the uptake of water is accompanied by substantial swelling and changes of the polymer structure. Sorption calorimetry provided information about thermodynamics of water sorption, revealed presence of isothermal glass transition and absence of hydration-induced crystallization, observed in non-cross linked starch material. The changes in the surface and bulk properties of microspheres at different water–starch concentrations were investigated using synchrotron radiation X-ray scattering and analyzed using concept of fractals. The obtained information, combined with the results of differential scanning calorimetry, was used to construct a phase diagram of the studied material. Finally, hydration induced evolution of polymer structure revealed by the X-ray scattering was linked to the changes observed during swelling with optical microscopy.

Report this publication

Statistics

Seen <100 times