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Effects of amylose content on starch-chitosan composite film and its application as a wound dressing

  • Wen-Ching Wu
  • Po-Yuan Hsiao
  • Yi-Cheng HuangEmail author
ORIGINAL PAPER
  • 154 Downloads

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-α 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.

Keywords

Amylose Starch-chitosan composite film Glutinous rice starch Wound dressing 

Notes

Acknowledgments

The authors would like to thank the National Science Council of the Republic of China, Taiwan for financially supporting this research under Contract No. MOST 104-2221-E-017-MY3. Thanks to Ms. C.Y. Chien of Ministry of Science and Technology for the assistance in SEM experiments. Thanks to Institute of Optoelectronic Sciences, National Taiwan Ocean University, for the assistance in AFM experiments. Wallace Academic Editing is appreciated for his editorial assistance.

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Copyright information

© The Polymer Society, Taipei 2019

Authors and Affiliations

  1. 1.Department of Food & Beverage ManagementTaipei City University of Science and TechnologyTaipeiTaiwan
  2. 2.Department of Food Science, College of Life ScienceNational Taiwan Ocean UniversityKeelungTaiwan

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