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Gel Formation by Non-covalent Cross-Linking from Amylose Through Enzymatic Polymerization

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Polymer Gels

Part of the book series: Gels Horizons: From Science to Smart Materials ((GHFSSM))

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Abstract

Polymer gels are constructed by polymeric network structures with cross-linking points, which stably include a large amount of dispersion media, leading to functional soft materials. The specific formation of cross-linking points contributes to exhibiting unique properties of the resulting gels. In this chapter, we focus on the gel formation through non-covalent cross-linking from amylose, a natural polysaccharide. Amylose has a helical conformation, which is able to form two types of complexes, that is, double helix by two amylose chains and inclusion complex with other molecules having suitable structures and sizes. Because a well-defined amylose can be synthesized by enzymatic polymerization by phosphorylase catalysis, the studies on the dynamic gel formation through non-covalent, double helical, and inclusion complexing, cross-linking from amylose has been achieved by means of the enzymatic polymerization field. The resulting gels showed unique properties and functions.

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Authors and Affiliations

  1. Department of Biobased Materials Science, Graduate School of Science and Technology, Kyoto Institute of Technology, Matsugasaki, Sakyo-Ku, Kyoto, 606-8585, Japan

    Tomonari Tanaka

  2. Department of Chemistry, Biotechnology, and Chemical Engineering, Graduate School of Science and Engineering, Kagoshima University, 1-21-40 Korimoto, Kagoshima, 860-0065, Japan

    Jun-ichi Kadokawa

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Correspondence to Jun-ichi Kadokawa .

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  1. Faculty in Manufacturing, Enhanced Composites and Structures Centre, School of Aerospace, Transport and Manufacturing, Cranfield University, Cranfield, United Kingdom

    Vijay Kumar Thakur

  2. Division of Chemistry, Government Degree College Bhoranj, Himachal Pradesh University, Shimla, Himachal Pradesh, India

    Manju Kumari Thakur

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Tanaka, T., Kadokawa, Ji. (2018). Gel Formation by Non-covalent Cross-Linking from Amylose Through Enzymatic Polymerization. In: Thakur, V., Thakur, M. (eds) Polymer Gels. Gels Horizons: From Science to Smart Materials. Springer, Singapore. https://doi.org/10.1007/978-981-10-6083-0_9

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