"9329","8","archive","16",,,"disk0/00/00/93/29","2016-02-26 04:16:10","2016-02-26 04:16:10","2016-02-26 04:16:10","article",,,"show","Library-ICRISAT@CGIAR.ORG",,,"","","","","","","","","","",,,,"Kumar","C G","","","","","","","Reddy","B V S","","","","",,,,,"","",,,,,"","","Indian Institute of Chemical Technology (Hyderabad)","India","Synthesis and characterization of gold glyconanoparticles functionalized with sugars of sweet sorghum syrup","pub","s1.4","D4","crp1.4","restricted",,,"Gold glyconanoparticles, Sorghum syrup, fructose, glucose, nanotechnology",,,"Gold glyconanoparticles were synthesized by a simple, rapid, and eco-friendly method by
using sweet Sorghum syrup for application in biomedicine and biotechnology. The nanostructures
of the prepared gold nanoparticles were confirmed by using UV-visible absorbance,
TEM, SAED, FTIR, EDAX, XRD, and photoluminescence analyses. The formation of
gold nanoparticles at both room and boiling temperatures and kinetics of the reaction were
monitored by UV-visible spectroscopy and TEM studies. TEM analysis revealed that the
obtained nanoparticles were mono-dispersed and spherical in shape with an average particle
size of 7 nm. The size of the nanoparticles was influenced by the concentration of Sorghum
syrup. The presence of elemental gold was confirmed by EDAX analysis. Based on the FTIR
analysis, it was observed that the sugars present in the Sorghum syrup possibly acts as capping
agents. The zeta potential analysis revealed that the glyconanoparticles were negatively
charged with a potential of 25 mV. The XRD and SAED patterns also suggest that the
nanoparticles were crystalline in nature and these particles were found to exhibit visible
photoluminescence. Fructose and glucose present in sweet Sorghum syrup were demonstrated
as responsible sugars for the reduction of gold ions, and sucrose stabilized the
formed nanoparticles. The proposed mechanism for the formation and stabilization of gold
glyconanoparticles is based on the phenomenon of ‘‘macromolecular crowding.’’ This is the
first report on the use of sweet Sorghum syrup for the green synthesis of gold glyconanoparticles
at both room and boiling temperatures","2011","published",,"Biotechnology Progress","27","5","John Wiley & Sons",,"1455-1463",,,,,,,,,,,"TRUE",,"8756-7938",,,,,,"","http://dx.doi.org/10.1002/btpr.650","http://scholar.google.co.in/scholar?as_q=Synthesis+and+characterization+of+gold+glyconanoparticles+functionalized+with+sugars+of+sweet+sorghum+syrup&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&btnG=&hl=en&as_sdt=0%2C5","pub",,"","",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
"9329",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Mamidyala","S K","","",,,,,,,,,,,,,,,,,,,,,,,"ICRISAT (Patancheru)",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"9329",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Sreedhar","B","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,
"9329",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,"Reddy","B V S","","",,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,