Development and Physical Characterization of α-Glucan Nanoparticles

• Main Authors: Kervin O. Evans, Christopher Skory, David L. Compton, Ryan Cormier, Gregory L. Côté, Sanghoon Kim, Michael Appell
• Format: Article
• Language: English
• Published: MDPI AG 2020-08-01
• Series: Molecules
• Subjects: sucrose polysaccharide; biodegradable; nanoparticles; zeta potential; pH effect
• Online Access: https://www.mdpi.com/1420-3049/25/17/3807

α-Glucans that were enzymatically synthesized from sucrose using glucansucrase cloned from <i>Leuconostoc mesenteroides</i> NRRL B-1118 were found to have a glass transition temperature of approximately 80 °C. Using high-pressure homogenization (~70 MPa), the α-glucans were converted into nanoparticles of ~120 nm in diameter with a surface potential of ~−3 mV. Fluorescence measurements using 1,6-diphenyl-1,3,5-hexatriene (DPH) indicate that the α-glucan nanoparticles have a hydrophobic core that remains intact from 10 to 85 °C. α-Glucan nanoparticles were found to be stable for over 220 days and able to form at three pH levels. Accelerated exposure measurements demonstrated that the α-glucan nanoparticles can endure exposure to elevated temperatures up to 60 °C for 6 h intervals.