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

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.