Development and Physical Characterization of α-Glucan Nanoparticles
Kervin O. Evans,
Christopher Skory,
David L. Compton,
Ryan Cormier,
Gregory L. Côté,
Sanghoon Kim,
Michael Appell
Affiliations
Kervin O. Evans
Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA
Christopher Skory
Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA
David L. Compton
Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA
Ryan Cormier
Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA
Gregory L. Côté
Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA
Sanghoon Kim
Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N. University Street, Peoria, IL 61604, USA
Michael Appell
Mycotoxin Prevention and Applied Microbiology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N. University Street, Peoria, IL 61604, USA
α-Glucans that were enzymatically synthesized from sucrose using glucansucrase cloned from Leuconostoc mesenteroides 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.
