【摘要】 采用互穿聚合物网络(IPN)技术合成了以魔芋葡甘聚糖(KGM)和聚(N-异丙基丙烯酰胺)(PNIPA)为组分的IPN凝胶,对所得凝胶结构进行了红外光谱分析.讨论了不同反应条件对产物凝胶溶胀性能和去溶胀性能的影响,观察到IPN凝胶的较低临界溶解温度约为31℃.当外界温度从20℃迅速转变为37℃时,凝胶在5 min内快速收缩,大量失水,表现出良好的温度敏感性.体外降解实验结果显示IPN凝胶选择性地被β-糖苷酶以较高速率降解,且凝胶降解率随着KGM含量的增加而增加,即这种新型的IPN凝胶同时具备了KGM的生物可降解性和酶降解特异性,以及PNIPA的温度敏感性.更多还原

【Abstract】 IPN hydrogels based on konjac glucomannan(KGM) and poly(N-isopropylacrylamide)(PNIPA) were prepared by adsorption of a solution of NIPA monomer with cross-linker N,N′-methylenebisacrylamide(BIS) and initiator into a pre-fabricated dried KGM gel.The factors influencing the swelling and deswelling behavior of the IPN hydrogels were studied.The lower critical solution temperature(LCST) approved the thermo-sensitivity of obtained IPN hydrogels.The deswelling kinetics of hydrogels displayed a fast thermo-response rate and the deswelling equilibrium can be reached within 30 min when the hydrogels were transferred from 20 ℃ water into 37 ℃ water.The KGM component in the IPN can be degraded rapidly by β-glycosidase Mannaway25L.The results indicate that the IPN hydrogels remain the thermo-sensitivity of PNIPA and the biodegradation of KGM.更多还原