"Sweet" gold nanoparticles with oligosaccharide-modified poly(ethyleneimine)

Publikation: Beitrag in FachzeitschriftForschungsartikelBeigetragenBegutachtung

Beitragende

  • Anja Koeth - , Universität Potsdam (Autor:in)
  • Joachim Koetz - , Universität Potsdam (Autor:in)
  • Dietmar Appelhans - , Leibniz Institute of Polymer Research Dresden (Autor:in)
  • Brigitte Voit - , Leibniz Institute of Polymer Research Dresden (Autor:in)

Abstract

This paper is focused on the use of oligosaccharide-modified hyperbranched poly(ethyleneimines) (PEI) as reducing and stabilizing agent for the formation of gold nanoparticles. The results show that the secondary amino groups of the PEI as linear units are responsible for the reduction process, and the primary amino groups as terminal units are of relevance for the particle stabilization. With regard to the final size and shape of the gold nanoparticles formed, the amount and type (maltose or maltotriose) of oligosaccharide units and structural parameters of the PEI samples are of importance. The smallest particle size of about 2 nm is obtained from a maltose-modified PEI with an excess of linear units. The size and shape of the polymer-stabilized nanoparticles can be further tuned by changing the solute concentration, the time of heating, as well as the pH value.

Details

OriginalspracheEnglisch
Seiten (von - bis)1317-1327
Seitenumfang11
FachzeitschriftColloid and polymer science
Jahrgang286
Ausgabenummer11
PublikationsstatusVeröffentlicht - Sept. 2008
Peer-Review-StatusJa
Extern publiziertJa

Externe IDs

Scopus 49049086889
ORCID /0000-0002-4531-691X/work/148607768

Schlagworte

Schlagwörter

  • Gold nanoparticles, Oligosaccharide-modified poly(ethyleneimine)