http://scholars.ntou.edu.tw/handle/123456789/22435
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Wu, Wen-Ching | en_US |
dc.contributor.author | Hsiao, Po-Yuan | en_US |
dc.contributor.author | Huang, Yi-Cheng | en_US |
dc.date.accessioned | 2022-10-04T06:12:45Z | - |
dc.date.available | 2022-10-04T06:12:45Z | - |
dc.date.issued | 2019-06-01 | - |
dc.identifier.issn | 1022-9760 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/22435 | - |
dc.description.abstract | This study analyzed the amylose content of starches and used them to prepare starch-chitosan composite films to assess their potential as wound dressings. Amylose content was 35.3% in potato starch, 30.5% in corn starch, and 9.7% in glutinous rice starch. The glutinous rice starch-chitosan composite (GC) film, which had a lower amylose content, had a coarser surface and exhibited a higher swelling rate, tensile strength, and elongation at break. In in vitro experiments by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay indicated that GC film had greater biocompatibility with mouse fibroblast L929 cells and human keratinocyte HaCaT cells. The results of the enzyme-linked immunosorbent assay indicated that GC film was more capable of alleviating inflammation than other films by preventing RAW264.7 macrophage from secreting cytokines (TNF- and IL-6). Additionally, it possessed an excellent coagulation rate. Briefly, the GC film with a lower amylose content is a suitable material for wound dressing. | en_US |
dc.language.iso | English | en_US |
dc.publisher | SPRINGER | en_US |
dc.relation.ispartof | JOURNAL OF POLYMER RESEARCH | en_US |
dc.subject | Amylose | en_US |
dc.subject | Starch-chitosan composite film | en_US |
dc.subject | Glutinous rice starch | en_US |
dc.subject | Wound dressing | en_US |
dc.title | Effects of amylose content on starch-chitosan composite film and its application as a wound dressing | en_US |
dc.type | journal article | en_US |
dc.identifier.doi | 10.1007/s10965-019-1770-0 | - |
dc.identifier.isi | WOS:000468058500003 | - |
dc.relation.journalvolume | 26 | en_US |
dc.relation.journalissue | 6 | en_US |
dc.identifier.eissn | 1572-8935 | - |
item.grantfulltext | none | - |
item.languageiso639-1 | English | - |
item.openairecristype | http://purl.org/coar/resource_type/c_6501 | - |
item.cerifentitytype | Publications | - |
item.fulltext | no fulltext | - |
item.openairetype | journal article | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.orcid | 0000-0001-5486-7265 | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
Appears in Collections: | 食品科學系 |
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