SYNTHESIS AND CHARACTERIZATION OF MICROGEL BASED ON GELATIN AND STARCH

Responsive microgels based on corn starch polymers (amylose and amylopectin) and gelatin were synthesized with and without the incorporation of polypyrrole nanotubes (NTs-PPI). Firstly, starch nanoparticles (NA) and a nanocomposite (NA-NTs-PPI) were prepared by nanoprecipitation technique¹. The nanoparticles were then chemically crosslinked with gelatin through the 1-[3-(dimethylamino)propyl]-3- ethylcarbodiimide methiodide (EDC) crosslinker, giving rise to two microgels (MGAG - without polypyrrole; and MGAG-NTs-PPI, with polypyrrole). The crosslinking reaction was verified through the results of Infrared analysis. Scanning electron microscopy images revealed the starch nanoparticles and showed that the microgels MGAG and MGAG-NTs-PPI present a roughness surface and different shapes (Figure 1). Zeta Potential analysis pointed that both microgels exhibit responsiveness to pH and temperature stimuli.
1. Chin, S. F., Pang, S. C., & Tay, S. H. Size controlled synthesis of starch nanoparticles by a simple nanoprecipitation method. Carbohydrate Polymers 2011, 86 (4), 1817–1819.