Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption

Rabia Bozbay; Nermin Orakdogen

doi:10.11159/iccpe25.131

Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption

Rabia Bozbay^*, Nermin Orakdogen

^*Corresponding author for this work

Department of Chemistry

Istanbul Technical University

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Abstract

Multi-responsive hybrid hydrogels and cryogels were designed by incorporating corn starch (CS), a homopolysaccharide, varying amounts into the cationic terpolymer poly(dimethylamino ethyl methacrylate-co-glycidyl methacrylate-co hydroxypropyl methacrylate) (DMAEMA-co-GMA-co-HPMA) by free-radical crosslinking (cryo)polymerization of the crosslinker diethyleneglycol dimethacrylate (DEGDMA) in aqueous solution. For producing multicomponent networks, starch-integrated amine-functionalized terpolymeric hybrid hydrogels and cryogels were synthesized at 8^oC and-18^o C, respectively. Hybrid gels were prepared by the feeding mole ratio DMAEMA/GMA/HPMA: 70/10/20, to investigate the effect of hydroxyl groups in the structure of CS on cationic ternary gel matrix properties. Structural characterization was performed using ATR-FTIR, XRD, DSC, and TGA, and mechanical properties, dynamic/equilibrium swelling behavior, and dye-adsorption mechanisms of hybrid gels were investigated. Due to their exceptional ability to form well-structured gel networks, the effect of the increase in starch content on the water uptake rate, gel elasticity and equilibrium swelling degree was investigated depending on the hybrid composition.

Original language	English
Title of host publication	Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025
Editors	Huihe Qiu, Yuwen Zhang, Marcello Iasiello
Publisher	Avestia Publishing
ISBN (Print)	9781990800603
DOIs	https://doi.org/10.11159/iccpe25.131
Publication status	Published - 2025
Event	11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025 - Paris, France Duration: 19 Aug 2025 → 21 Aug 2025

Publication series

Name	Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering
ISSN (Electronic)	2369-8136

Conference

Conference	11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025
Country/Territory	France
City	Paris
Period	19/08/25 → 21/08/25

Bibliographical note

Publisher Copyright:
© 2025, Avestia Publishing. All rights reserved.

Keywords

Adsorption
Amine-functionalized gel
Bio-based polymeric network
Cationic hydrogel
Multiresponsive Network
Starch
Swelling

Access to Document

10.11159/iccpe25.131

Cite this

Bozbay, R., & Orakdogen, N. (2025). Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption. In H. Qiu, Y. Zhang, & M. Iasiello (Eds.), Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025 (Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering). Avestia Publishing. https://doi.org/10.11159/iccpe25.131

Bozbay, Rabia ; Orakdogen, Nermin. / Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels : Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption. Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025. editor / Huihe Qiu ; Yuwen Zhang ; Marcello Iasiello. Avestia Publishing, 2025. (Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering).

@inproceedings{0e6fec24dfb642e8a174df7ef4458902,

title = "Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption",

abstract = "Multi-responsive hybrid hydrogels and cryogels were designed by incorporating corn starch (CS), a homopolysaccharide, varying amounts into the cationic terpolymer poly(dimethylamino ethyl methacrylate-co-glycidyl methacrylate-co hydroxypropyl methacrylate) (DMAEMA-co-GMA-co-HPMA) by free-radical crosslinking (cryo)polymerization of the crosslinker diethyleneglycol dimethacrylate (DEGDMA) in aqueous solution. For producing multicomponent networks, starch-integrated amine-functionalized terpolymeric hybrid hydrogels and cryogels were synthesized at 8oC and-18o C, respectively. Hybrid gels were prepared by the feeding mole ratio DMAEMA/GMA/HPMA: 70/10/20, to investigate the effect of hydroxyl groups in the structure of CS on cationic ternary gel matrix properties. Structural characterization was performed using ATR-FTIR, XRD, DSC, and TGA, and mechanical properties, dynamic/equilibrium swelling behavior, and dye-adsorption mechanisms of hybrid gels were investigated. Due to their exceptional ability to form well-structured gel networks, the effect of the increase in starch content on the water uptake rate, gel elasticity and equilibrium swelling degree was investigated depending on the hybrid composition.",

keywords = "Adsorption, Amine-functionalized gel, Bio-based polymeric network, Cationic hydrogel, Multiresponsive Network, Starch, Swelling",

author = "Rabia Bozbay and Nermin Orakdogen",

note = "Publisher Copyright: {\textcopyright} 2025, Avestia Publishing. All rights reserved.; 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025 ; Conference date: 19-08-2025 Through 21-08-2025",

year = "2025",

doi = "10.11159/iccpe25.131",

language = "English",

isbn = "9781990800603",

series = "Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering",

publisher = "Avestia Publishing",

editor = "Huihe Qiu and Yuwen Zhang and Marcello Iasiello",

booktitle = "Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025",

address = "Canada",

}

Bozbay, R & Orakdogen, N 2025, Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption. in H Qiu, Y Zhang & M Iasiello (eds), Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025. Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering, Avestia Publishing, 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025, Paris, France, 19/08/25. https://doi.org/10.11159/iccpe25.131

Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption. / Bozbay, Rabia; Orakdogen, Nermin.
Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025. ed. / Huihe Qiu; Yuwen Zhang; Marcello Iasiello. Avestia Publishing, 2025. (Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

TY - GEN

T1 - Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels

T2 - 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025

AU - Bozbay, Rabia

AU - Orakdogen, Nermin

PY - 2025

Y1 - 2025

N2 - Multi-responsive hybrid hydrogels and cryogels were designed by incorporating corn starch (CS), a homopolysaccharide, varying amounts into the cationic terpolymer poly(dimethylamino ethyl methacrylate-co-glycidyl methacrylate-co hydroxypropyl methacrylate) (DMAEMA-co-GMA-co-HPMA) by free-radical crosslinking (cryo)polymerization of the crosslinker diethyleneglycol dimethacrylate (DEGDMA) in aqueous solution. For producing multicomponent networks, starch-integrated amine-functionalized terpolymeric hybrid hydrogels and cryogels were synthesized at 8oC and-18o C, respectively. Hybrid gels were prepared by the feeding mole ratio DMAEMA/GMA/HPMA: 70/10/20, to investigate the effect of hydroxyl groups in the structure of CS on cationic ternary gel matrix properties. Structural characterization was performed using ATR-FTIR, XRD, DSC, and TGA, and mechanical properties, dynamic/equilibrium swelling behavior, and dye-adsorption mechanisms of hybrid gels were investigated. Due to their exceptional ability to form well-structured gel networks, the effect of the increase in starch content on the water uptake rate, gel elasticity and equilibrium swelling degree was investigated depending on the hybrid composition.

AB - Multi-responsive hybrid hydrogels and cryogels were designed by incorporating corn starch (CS), a homopolysaccharide, varying amounts into the cationic terpolymer poly(dimethylamino ethyl methacrylate-co-glycidyl methacrylate-co hydroxypropyl methacrylate) (DMAEMA-co-GMA-co-HPMA) by free-radical crosslinking (cryo)polymerization of the crosslinker diethyleneglycol dimethacrylate (DEGDMA) in aqueous solution. For producing multicomponent networks, starch-integrated amine-functionalized terpolymeric hybrid hydrogels and cryogels were synthesized at 8oC and-18o C, respectively. Hybrid gels were prepared by the feeding mole ratio DMAEMA/GMA/HPMA: 70/10/20, to investigate the effect of hydroxyl groups in the structure of CS on cationic ternary gel matrix properties. Structural characterization was performed using ATR-FTIR, XRD, DSC, and TGA, and mechanical properties, dynamic/equilibrium swelling behavior, and dye-adsorption mechanisms of hybrid gels were investigated. Due to their exceptional ability to form well-structured gel networks, the effect of the increase in starch content on the water uptake rate, gel elasticity and equilibrium swelling degree was investigated depending on the hybrid composition.

KW - Adsorption

KW - Amine-functionalized gel

KW - Bio-based polymeric network

KW - Cationic hydrogel

KW - Multiresponsive Network

KW - Starch

KW - Swelling

UR - https://www.scopus.com/pages/publications/105021831920

U2 - 10.11159/iccpe25.131

DO - 10.11159/iccpe25.131

M3 - Conference contribution

AN - SCOPUS:105021831920

SN - 9781990800603

T3 - Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering

BT - Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025

A2 - Qiu, Huihe

A2 - Zhang, Yuwen

A2 - Iasiello, Marcello

PB - Avestia Publishing

Y2 - 19 August 2025 through 21 August 2025

ER -

Bozbay R, Orakdogen N. Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption. In Qiu H, Zhang Y, Iasiello M, editors, Proceedings of the 11th World Congress on Mechanical, Chemical, and Material Engineering, MCM 2025. Avestia Publishing. 2025. (Proceedings of the World Congress on Mechanical, Chemical, and Material Engineering). doi: 10.11159/iccpe25.131

Starch-Integrated Amine-Functionalized Terpolymeric Hybrid Gels: Role of Functional Groups in Swelling, Elasticity, and Tartrazine Adsorption

Abstract

Publication series

Conference

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Cite this