View : 11 Download: 0

Saccharide Effect on the Lower Critical Solution Temperature of Poly(organophosphazenes) with Methoxy-poly(ethylene glycol) and Amino Acid Esters as Side Groups

Title
Saccharide Effect on the Lower Critical Solution Temperature of Poly(organophosphazenes) with Methoxy-poly(ethylene glycol) and Amino Acid Esters as Side Groups
Authors
Lee S.B.Sohn Y.S.Song S.-C.
Ewha Authors
손연수
SCOPUS Author ID
손연수scopus
Issue Date
2003
Journal Title
Bulletin of the Korean Chemical Society
ISSN
0253-2964JCR Link
Citation
vol. 24, no. 7, pp. 901 - 905
Indexed
SCI; SCIE; SCOPUS; KCI WOS scopus
Abstract
The lower critical solution temperature (LCST) of thermosensitive poly(organophosphazenes) with methoxy-poly(ethylene glycol) (MPEG) and amino acid esters as side groups was studied as a function of saccharide concentration in aqueous solutions of mono-, di-, and polysaccharides. Most of the saccharides decreased the LCST of the polymers, and the LCST decrease was more prominently observed by saccharides containing a galactose ring, such as D-galactose, D-galactosamine and D-lactose, and also the polysacccharide, 1-6-linked D-dextran effectively decreased the LCST of the polymers. Such an effect was discussed in terms of intramolecular hydrogen bonding of saccharides in polymer aqueous solution. The saccharide effect was found to be almost independent on the kinds of the amino acid esters and MPEG length of the polymers. Such a result implies that the polymer-saccharide interaction in aqueous solution is clearly influenced by the structure of sacchardes rather than by that of the polymers. The acid saccharides such as D-glucuronic and D-lactobionic acid increased the LCST, which seems to be due to their pH effect.
Appears in Collections:
자연과학대학 > 화학·나노과학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE