【摘要】 用葡萄糖内酯与烯丙基胺反应制备了葡萄糖烯丙基酰胺单体(AAG),然后与丙烯酰胺和亚甲基双丙烯酰胺共聚得到含糖结构的水凝胶。研究了交联剂浓度和单体配比对共聚合的影响。用红外光谱和热重分析对其结构和热稳定性进行了表征,并计算了干凝胶的热分解活化能。研究了温度、盐的浓度、溶液的pH值及蛋白质对水凝胶的膨胀比的影响。结果发现水凝胶的膨胀比随着温度的提高或盐浓度的增大而略有增加,在高或低的pH时膨胀比由于糖组分的水解也有一定的增加。水凝胶在蛋白质存在时发生收缩,表明二者发生了键合作用。更多还原

【Abstract】 Sugarcontaining monomer glycosylallylamide (AAG) was synthesized by allyl amine and δgluconolactone in DMF solution. The sugarbased hydrogels were prepared by free radical copolymerization of AAG with acrylamide (AM) using potassium persulfate(KPS) and N,N,N’,N’tetramethyl ethylene diamine (TMEDA) as initiator in the presence of the crosslinking reagent N,N’methylenbisacrylamide (Bis). The structure of the hydrogel was confirmed by IR spectrum. The thermal stability of the dry hydrogel was determined by TGA. The effects of factors on swelling ratio of the hydrogel, such as temperature, pH, and the salt concentration, were studied. The swelling ratio of the hydrogel increased with increasing the temperature or concentration of NaCl. The swelling ratio of the hydrogel increased at the lower or higher pH. The interaction of sugarbased hydrogel with protein was also studied. The results showed that they could form complex in aqueous solution.更多还原