pH- and Sugar-Induced Shape Memory Hydrogel Based on Reversible Phenylboronic Acid-Diol Ester Bonds

A simple strategy is provided to construct a novel pH‐ and sugar‐induced shape memory hydrogel based on dynamic phenylboronic acid (PBA)–diol interactions formed by PBA‐modified sodium alginate (Alg‐PBA) and poly(vinyl alcohol) (PVA). The dynamic PBA–diol ester bonds serve as temporary cross‐links a...

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Bibliographic Details
Published in:Macromolecular rapid communications. 2015-03, Vol.36 (6), p.533-537
Main Authors: Meng, Hao, Zheng, Jing, Wen, Xiufang, Cai, Zhiqi, Zhang, Jiawei, Chen, Tao
Format: Article
Language:English
Subjects:
Alloys
Aqueous solutions
Biodegradable materials
Boronic Acids - chemistry
Dynamics
Esters
Esters - chemistry
Fructose
Glucose
Hydrogel, Polyethylene Glycol Dimethacrylate - chemistry
Hydrogels
Hydrogen-Ion Concentration
Monosaccharides - chemistry
pH responsive
phenylboronic acid-diol ester bonds
Polymers - chemical synthesis
Polymers - chemistry
Shape memory
Strategy
sugar responsive
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Summary:A simple strategy is provided to construct a novel pH‐ and sugar‐induced shape memory hydrogel based on dynamic phenylboronic acid (PBA)–diol interactions formed by PBA‐modified sodium alginate (Alg‐PBA) and poly(vinyl alcohol) (PVA). The dynamic PBA–diol ester bonds serve as temporary cross‐links and stabilize the deformed shape of the hydrogel. The disassociation of the PBA–diol ester bonds is explored in acidic conditions and aqueous solutions of glucose and fructose, which endow the hydrogel with shape memory performances. A pH‐ and sugar‐induced shape memory hydrogel is fabricated on the basis of dynamic phenylboronic acid (PBA)–diol interactions. The temporary shape of the hydrogel is fixed by PBA–diol ester bonds, and acidic conditions and aqueous solutions of monosaccharides including glucose and fructose are explored to induce the shape recovery process.
ISSN:1022-1336
1521-3927
DOI:10.1002/marc.201400648