FOOD SCIENCE

• Reviews • Previous Articles     Next Articles

Advances in Synthesis of Amphiphilic Polysaccharides and Properties of Their Self-aggregated Micelles

XIAO Li1, YE Fayin1, ZHAO Guohua1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
  • Online:2017-01-15 Published:2017-01-16

Abstract: In recent years, the application of amphiphilic polymer micelles especially hydrophobically-modified
polysaccharides (amphiphilic polysaccharides) self-aggregated micelles in the field of biology has attracted increasing
scientific interests. Amphiphilic polysaccharides can form a core-shell micellar structure in aqueous system, which can be
used for solubilizing hydrophobic substances, targeted drug delivery, controlling release, improving biological activities
and so on. This paper summarizes recent progress in the synthesis of amphiphilic polysaccharides, and understanding the
properties of self-aggregated micelles such as critical micelle concentration (CMC), size, shape, zeta potential, dispersion
index and load capacity as well as the factors influencing them including substrate concentration, degree of hydrophobicity,
molecular weight, pH, temperature, and other additives. Finally, we conclude with future research directions in this area.

Key words: amphiphilic polysaccharide, micelles, preparation, self-aggregation, properties, factors

CLC Number: