Polyacrylamide-gelatin polymeric networks: effect of pH and gelatin concentration on the swelling kinetics and mechanical properties

This work presents the synthesis of polyacrylamide-gelatin (PAM-G) semi-interpenetrating hydrogels, as well as the study of the swelling capacity of this material at different pH’s, and we report its Young modulus. The hydrogels were crosslinked with N , N ′-methylenebisacrylamide and synthesized at...

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Bibliographic Details
Published in:Polymer bulletin (Berlin, Germany) Germany), 2009-04, Vol.62 (4), p.539-548
Main Authors: Martínez-Ruvalcaba, Agustín, Becerra-Bracamontes, Fausto, Sánchez-Díaz, Juan C., González-Álvarez, Alejandro
Format: Article
Language:English
Subjects:
Acids
Acrylamide
Applied sciences
Aqueous solutions
Biodegradation
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Collagen
Complex Fluids and Microfluidics
Equilibrium
Exact sciences and technology
Functional groups
Gelatin
Hydrogels
Mechanical properties
Methylene bisacrylamide
Modulus of elasticity
Organic Chemistry
Organic polymers
Original Paper
Physical Chemistry
Physicochemistry of polymers
Polyacrylamide
Polymer blends
Polymer Sciences
Polymerization
Properties and characterization
Soft and Granular Matter
Solution and gel properties
Swelling
Temperature
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Summary:This work presents the synthesis of polyacrylamide-gelatin (PAM-G) semi-interpenetrating hydrogels, as well as the study of the swelling capacity of this material at different pH’s, and we report its Young modulus. The hydrogels were crosslinked with N , N ′-methylenebisacrylamide and synthesized at different acrylamide/gelatin weight relationship. It was observed that the swelling capacity of the hydrogels increases when the gelatin concentration is increased; while the Young modulus (at the swelling equilibrium) decreases lightly. Therefore, the gelatin has a small effect in the Young modulus, unlike its influence in the swelling ability. The swelling experiments reveal that the PAM-G hydrogels increase its swelling capacity in alkaline mediums because the presence of the hydrophobic functional groups (mainly COO − ) in the gelatin structure.
ISSN:0170-0839
1436-2449
DOI:10.1007/s00289-008-0037-4