Bioactive interpenetrating hybrids of poly(hydroxyethyl methacrylate-co-glycidyl methacrylate): Effect of polysaccharide types on structural peculiarities and multifunctionality

Mertcan Er, Nermin Orakdogen*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Crosslinked poly(hydroxyethyl methacrylate-co-glycidyl methacrylate) hybrids prepared in the same experimental condition by adding various polysaccharides of different chemical types; inulin, Na-alginate, starch and κ-Carrageenan were qualitatively compared. The results are presented to extract relevant physicochemical properties for qualitative comparison of structures within the same synthesis batch. Elastic properties and swelling degree of hybrids can be tightly regulated using different types of polysaccharides and by controlling effective cross-linking density. Addition of κ-Carrageenan to copolymer network increased elastic modulus by 6.2-fold in as-prepared state, but greatest increase in effective cross-link density through swelling was observed in alginate-doped gels. An overshooting effect was observed for alginate-doped hybrids; swelling first to a maximum, followed by a gradual deswelling until equilibrium was reached. Compressive elasticity of hybrids is mainly controlled by type of polysaccharides and cross-linking density but also depends on polymerization temperature. The obtained hybrid gels displayed excellent adsorption performance for methyl orange (MO). The highest adsorption capacity was reached with inulin-doped hybrids. The rate of adsorption was very fast and reached equilibrium with 98.9 % efficiency at about 90 min. This approach to modify the properties of hybrid gels with various types of polysaccharides may find wide use in biomaterials and water purification applications.

Original languageEnglish
Article number127807
JournalInternational Journal of Biological Macromolecules
Volume254
DOIs
Publication statusPublished - Jan 2024

Bibliographical note

Publisher Copyright:
© 2023 Elsevier B.V.

Funding

Financial support of this work from the Istanbul Technical University Research Fund (BAP, TYL-2022-44039 ) was gratefully acknowledged.

FundersFunder number
Istanbul Technical University Research FundTYL-2022-44039

    Keywords

    • Inulin
    • Na-alginate
    • Starch and K-carrageenan

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