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Artificial Cells, Nanomedicine, and Biotechnology
An International Journal
Volume 44, 2016 - Issue 3
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ORIGINAL ARTICLE

Preparation and characterization of silanized poly(HEMA) nanoparticles for recognition of sugars

Cansu İlke KuruDepartment of Biochemistry, Faculty of Science, Ege University, İzmir, Turkey
,
Ceren TürkcanDepartment of Biochemistry, Faculty of Science, Ege University, İzmir, Turkey
,
Murat UygunKoçarlı Vocational and Training School, Adnan Menderes University, Aydın, TurkeyCorrespondence[email protected]
,
Burcu OkutucuDepartment of Biochemistry, Faculty of Science, Ege University, İzmir, Turkey
&
Sinan AkgölDepartment of Biochemistry, Faculty of Science, Ege University, İzmir, Turkey
Pages 835-841 | Received 22 Sep 2014, Accepted 02 Nov 2014, Published online: 03 Dec 2014

Figures & data

Figure 1. Schematic representation of the synthesis of p(HEMA) nanoparticles.
Figure 1. Schematic representation of the synthesis of p(HEMA) nanoparticles.
Figure 2. Schematic representation of the preparation of the p(HEMA)-APTES-PBA nanoparticles.
Figure 2. Schematic representation of the preparation of the p(HEMA)-APTES-PBA nanoparticles.
Figure 3. SEM photograph of p(HEMA) nanoparticles.
Figure 3. SEM photograph of p(HEMA) nanoparticles.
Figure 4. Zetasizer analysis of p(HEMA) nanoparticles.
Figure 4. Zetasizer analysis of p(HEMA) nanoparticles.
Figure 5. FTIR spectra of p(HEMA)-APTES and p(HEMA)-APTES-PBA nanoparticles.
Figure 5. FTIR spectra of p(HEMA)-APTES and p(HEMA)-APTES-PBA nanoparticles.
Figure 6. Effect of p(HEMA) concentration on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; PBA concentration: 0.1 μg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 6. Effect of p(HEMA) concentration on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; PBA concentration: 0.1 μg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 7. Effect of PBA concentration on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 7. Effect of PBA concentration on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 8. Effect of sugar concentrations on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; PBA concentration: 0.1 μg/mL.
Figure 8. Effect of sugar concentrations on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. Temperature: 25°C; pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; PBA concentration: 0.1 μg/mL.
Figure 9. Effect of the temperature of the medium on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; PBA concentration: 0.1 μg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 9. Effect of the temperature of the medium on the sugar adsorption efficiency of p(HEMA)-APTES-PBA nanoparticles. pH: 7.0; p(HEMA) concentration: 0.1 mg/mL; PBA concentration: 0.1 μg/mL; galactose concentration: 0.1 mg/mL; fructose concentration: 0.1 mg/mL; raffinose concentration: 0.33 mg/mL.
Figure 10. Profile of sugar separation by the p(HEMA)-APTES-PBA nanoparticles, from the soy milk.
Figure 10. Profile of sugar separation by the p(HEMA)-APTES-PBA nanoparticles, from the soy milk.

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