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Thermoresponsive starch derivates with widely tuned LCSTs by introducing short oligo(ethylene glycol) spacers

Ju, Benzhi, Zhang, Chenglong, Zhang, Shufen
Carbohydrate polymers 2014 v.108 pp. 307-312
corn starch, ethers, ethylene glycol, sodium chloride, starch, temperature, waxy corn
Water soluble, thermoresponsive 3-[2-butoxy(ethoxy)m]-2-hydroxypropyl starch ethers (BEmS) (m=0, 1, or 2) were prepared by reacting degraded waxy maize starch with n-butyl glycidyl ether, 3-(2-n-butoxyethyl) glycidyl ether, and 3-[2-(2-n-butoxyethoxy)ethyl] glycidyl ether, respectively. The lower critical solution temperatures (LCSTs) of BEmS could be tuned to a wide range from 17.5°C to 55.0°C by changing the side chain lengths of oligo(ethylene glycol) groups and their average molar substitution (MS). The LCSTs of BEmS increase with increasing side chain length of oligo(ethylene glycol) groups when BS, BES, and BE2S have similar MS values. By contrast, an increase in BEmS concentration and addition of NaCl to the BEmS solutions could lead to a decrease in the LCSTs of BEmS. In addition, the effects of NaCl and BEmS concentrations on the LCSTs become weaker when the side chain length of oligo(ethylene glycol) groups increase.