Comprehensive study of compressive elasticity and functional properties of corn starch-integrated poly(hydroxypropyl methacrylate-co-2-(dimethylamino)ethyl methacrylate-co-glycidyl methacrylate) ternary hybrids.

IF 12.5 1区 化学 Q1 CHEMISTRY, APPLIED
Carbohydrate Polymers Pub Date : 2025-11-15 Epub Date: 2025-08-07 DOI:10.1016/j.carbpol.2025.124194
Rabia Bozbay, Nermin Orakdogen
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引用次数: 0

Abstract

Multifunctional ternary hybrid design was realized by cross-linking of hydroxypropyl methacrylate as neutral monomer, 2-(dimethylamino)ethyl methacrylate as cationic comonomer and glycidyl methacrylate as hydrophobic termonomer in presence of corn-starch (ST) by cryotropic gelation. The study focuses on tendency of starch to change the microstructure and deformation behavior of (alkyl)methacrylate-based hybrid gels. By analyzing the correlation between responsive behavior and large deformation, hybrid properties were evaluated in relation to both gelation temperature and polysaccharide content. Determining change in mechanical strength of corn-ST integrated hybrids with lower polymerization temperature was one of the main hypotheses. Hybrid cryogels formed at -18 °C showed higher compressive modulus in swollen state compared to hybrid hydrogels formed at 8 °C. Addition of corn-ST increased compressive modulus and structural stability of hybrids, while elastic response was achieved by lowering polymerization temperature below freezing point of solvent, further improving cryoconditions. By determining diffusion mechanism in hybrid matrix from pH-dependent dynamic swelling profile, it was investigated how the increase in amount of corn-ST changes diffusion coefficient and diffusion exponent. This study demonstrates possibility of designing hybrid gels with a wide range of material properties with both polymerization temperature and polysaccharide such as starch as an alternative to engineering materials.

玉米淀粉-整合聚甲基丙烯酸羟丙酯-co-2-(二甲氨基)甲基丙烯酸乙酯-甲基丙烯酸缩水甘油酯三元杂交种压缩弹性和功能特性的综合研究。
以甲基丙烯酸羟丙酯为中性单体,2-(二甲氨基)甲基丙烯酸乙酯为阳离子单体,甲基丙烯酸缩水甘油酯为疏水共聚单体,在玉米淀粉(ST)存在下通过低温凝胶交联,实现了多功能三元杂化设计。研究了淀粉对甲基丙烯酸(烷基)酯基杂化凝胶微观结构和变形行为的影响。通过分析响应行为与大变形之间的关系,评价了胶凝温度和多糖含量对复合材料杂化性能的影响。在较低的聚合温度下确定玉米- st集成杂交种的机械强度变化是主要假设之一。与8℃形成的杂化水凝胶相比,-18℃形成的杂化水凝胶在膨胀状态下具有更高的压缩模量。玉米- st的加入提高了混合物的压缩模量和结构稳定性,而将聚合温度降低到溶剂冰点以下,进一步改善了冷冻条件,实现了弹性响应。从ph依赖的动态溶胀曲线出发,确定混合基质中的扩散机理,研究玉米- st添加量的增加对扩散系数和扩散指数的影响。这项研究证明了设计具有广泛材料性能的混合凝胶的可能性,这些混合凝胶具有聚合温度和多糖(如淀粉)作为工程材料的替代品。
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来源期刊
Carbohydrate Polymers
Carbohydrate Polymers 化学-高分子科学
CiteScore
22.40
自引率
8.00%
发文量
1286
审稿时长
47 days
期刊介绍: Carbohydrate Polymers stands as a prominent journal in the glycoscience field, dedicated to exploring and harnessing the potential of polysaccharides with applications spanning bioenergy, bioplastics, biomaterials, biorefining, chemistry, drug delivery, food, health, nanotechnology, packaging, paper, pharmaceuticals, medicine, oil recovery, textiles, tissue engineering, wood, and various aspects of glycoscience. The journal emphasizes the central role of well-characterized carbohydrate polymers, highlighting their significance as the primary focus rather than a peripheral topic. Each paper must prominently feature at least one named carbohydrate polymer, evident in both citation and title, with a commitment to innovative research that advances scientific knowledge.
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