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Preparation of amylose gel and probe diffusion through the gel membranes
Author(s) -
Yasunaga Hidekazu,
Matsumoto Kenji,
Kitamura Shinichi
Publication year - 2000
Publication title -
macromolecular rapid communications
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.348
H-Index - 154
eISSN - 1521-3927
pISSN - 1022-1336
DOI - 10.1002/(sici)1521-3927(20000201)21:3<136::aid-marc136>3.0.co;2-t
Subject(s) - swelling , membrane , fluorescein , diglycidyl ether , polymer chemistry , diffusion , polymer , amylose , dextran , polyethylene glycol , permeation , ether , chemistry , materials science , chemical engineering , chromatography , epoxy , fluorescence , starch , organic chemistry , composite material , biochemistry , physics , bisphenol a , quantum mechanics , thermodynamics , engineering
Hydro‐swollen amylose gels were prepared by chemical crosslinking with a polyethylene glycol diglycidyl ether. The degree of swelling of the amylose gel ( q w ) increases with increasing the amount of crosslinker in the preparation, which is a result contrary to other cases of chemically crosslinked polymer gels. The diffusion coefficient of a fluorescein and a fluorescein‐dextran conjugate in the gel membranes was determined by the time lag method and increases as q w of the gels increases.