In this study, polymer blends between PEG-PPG-PEG copolymer mixtures and pregelatinized starch at various compositions ranging from 0 to 3 % by weight were prepared and evaluated for potential use as novel resorbable bone hemostatic wax. It was found that the prepared samples had sufficient smearability for use as a bone wax. An addition of pregelatinized starch increased the hardness, smoothness and consistency of the texture while decreasing the adherence to glove. Thermal analysis indicated that the heat of fusion slightly decreased with increasing pregelatinized starch content. Compressive stiffness tended to decrease with increasing starch content for concentrations lower than 20 %, but re-increased at higher starch levels. In contrast, adherence deformation increased initially, but then decreased with increasing starch content. This behavior was related to the dependence of softening or reinforcing effect on the level of starch concentration in the samples. Adherence load and energy decreased with the addition of pregelatinized starch implying the decrease in adhesiveness of the samples. Furthermore, increasing the pregelatized starch amount also increased the liquid sealing duration of the samples at both 23 and 37 °C. Cytotoxicity tests against osteoblasts using a MTT assay revealed that the all the prepared samples and their raw materials did not show any cytotoxic potential. Formulations containing pregelatinized starch content between 20 and 30 % were found to show optimized performance.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1007/s10856-013-5027-x | DOI Listing |
Sci Rep
December 2024
Department of Nephrology, General Hospital of Ningxia Medical University, Yinchuan, Ningxia, 750004, China.
The gut microbiota alterations interact with the pathogenesis and progression of chronic kidney disease (CKD). Probiotics have received wide attention as a potential management in CKD. We investigated the effects of Lactobacillus paracasei N1115 (LP N1115) on intestinal microbiota and related short-chain fatty acids (SCFAs) in end stage kidney disease patients on peritoneal dialysis (PD) in a single-center, prospective, randomized, double-blind, placebo-controlled study.
View Article and Find Full Text PDFMolecules
November 2024
Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 48, 60-627 Poznań, Poland.
Effective formation and stabilisation of emulsions while meeting high consumer requirements, including the so-called green label, is still a technological challenge. This is related to the multitude of emulsion destabilization mechanisms and the vastness of methods used to study them, which implies the need to develop an understanding of the phenomena occurring in emulsions. Commercial starch preparations obtained by physical and chemical modification were used to prepare model emulsions that were studied in terms of their stability.
View Article and Find Full Text PDFFood Res Int
December 2024
Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China. Electronic address:
Int J Biol Macromol
December 2024
Department of Pharmaceutical Science and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India. Electronic address:
The effects of stearic acid (5 %, 10 %, and 15 % w/w) and pregelatinized pink potato starch (20, 25, and 30 min) on complex formation, physicochemical properties, rheology, and release characteristics were investigated. Moisture content decreased from 14.26 % in pregelatinized starch to 13.
View Article and Find Full Text PDFJ Agric Food Chem
November 2024
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Mitigating the cold denaturation of gluten protein during frozen storage is crucial for the quality improvement of frozen cereal products. Our previous study observed that starch derivatives, especially short-clustered maltodextrin (SCMD), could significantly improve frozen dough quality, alleviating the deterioration of gluten-network structure. To further reveal the cryoprotection mechanism of SCMD on gluten protein during frozen storage, the modulatory roles of SCMD in the hydration capacity and conformation behavior of gluten protein were explored, in comparison with DE2 maltodextrin (MD) and pregelatinized starch (PGS).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!