• Journal of the Korean Applied Science and Technology
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• v.29 no.1
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• pp.19-32
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• 2012

Pharmaceutical use accounts for a great part of articles and papers on crosslinking of polymers. Crosslinking of polymers used for tissue engineering and drug delivery respects non-cytotoxicity and in situ gelling. The crosslinking of polymers is aimed not only at the improvement of modulus, chemical resistance, and thermal resistance, but also at endowing them with such functions as metal adsorption, antifouling, and ion exchange via crosslinked segments. Smart polymers responding to environmental change, and cosslinking mediated by light, enzyme, natural compound and in aqueous medium in consideration of environment are being studied. Developing new polymeric materials is essential along with the pharmaceutics aiming at the longevity of 120 years old. Functionalization and property adjustment of polymers through crosslinking will be done more delicately. Hydrogels will be focused on injectable and in situ gel forming. In the coating industry crosslinking system with low non-toxicity and low energy consumption will be developed in consideration of workers and environment.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.580-586
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• 1996

Gelatinization behavior and morphology of epichlorohydrin-crosslinked potato starches (XPs) were investigated. Native potato starch showed a very steep single stage swlling pattern, but crosslinked starches showed various patterns with the degree of crosslinking. Swelling power, solubility and light transmittance were reduced drastically as the degree of crosslinking increased. Brabender initial pasting temperature and peak temperature of crosslinked starches increased because the crosslinking reinforces the intermolecular net work of the starches. Although the swelling of the potato starch granule was inhibited by crosslinking as compared to that of the native one, Brabender peak viscosities (6.5% w/v, db) were on the order of 2,500 units for the native potato starch, 3,700 for the XP with 2.300 anhydroglucose units per crosslinking (AGU/CL) and 3,400 for the XP with 2,100 AGU/CL, due to the decreased breakdown of the swollen granule resulting from the resistance to heat and shear. The XP with 1,900 AGU/CL, however, did not show the peak viscosity and the viscosity was on the order of 500 units because of the excessive unhibition of the swelling. Unlike the native potato starch, 6.5%(m/v, db) pastes of the crosslinked potato starches could form gels, which could be predicted from the Brabender setback and consistency index. When the degree of crosslinking is low, random contraction and radial swelling of the granule was possible. As the degree of crosslinking increased, morphological change became similar to the single dimensional tangential swelling observed from the lenticular wheat starch. These morphological change during heating in excess water explained the gelatinization behaviors of crosslinked starches tested.