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Self Assembled Oligosaccharide Surfactant Visualized by Atomic Force Microscopy

Published online by Cambridge University Press:  02 July 2020

N.B. Holland
Affiliation:
Departments of Macromolecular Science, , Cleveland, OH44106
M. Ruegsegger
Affiliation:
Biomedical Engineering Case Western Reserve University, Cleveland, OH44106
R.E. Marchant
Affiliation:
Departments of Macromolecular Science, , Cleveland, OH44106 Biomedical Engineering Case Western Reserve University, Cleveland, OH44106
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Extract

The physisorption of oligosaccharide surfactants is being developed as a method for modifying biomaterials to prevent protein adsorption. In this study, we visualize the surface adsorption and ordering of oligosaccharide surfactant using the atomic force microscope (AFM). Contact mode imaging is used to provide topographical images of the surface. Tapping mode imaging also provides topographical images, but reduces the amount of the lateral forces applied to the surface by driving the cantilever and contacting the surface once per oscillation. A phase image, which is the measure of phase shift between the cantilever response and the driving signal in tapping mode, gives information on variations in the viscoelastic response of the sample surface.

The maltose diblock surfactant was prepared by the selective oxidation and lactonization of the maltose reducing end group, followed by aminolysis with dodecylamine. The chemical structure is Maltose--CONH-(CH2)11CH3.

The solutions used for adsorption were prepared by diluting a stock solution of the surfactant at the critical micelle concentration (CMC) to the desired concentrations.

Type
Scanned Probe Microscopies: Technologies, Methodologies, and Applications
Copyright
Copyright © Microscopy Society of America 1997

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References

REFERENCES

1.Zhang, T., and Marchant, R.E., Macromolecules, 27(1994)7302.10.1021/ma00103a011CrossRefGoogle Scholar
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4. The use of the facilities at the Center for Cardiovascular Biomaterials and financial support from NIH grant HL-40047 is gratefully acknowledged.Google Scholar