Synergetic effect of the crosslinker size and polysaccharide type on the acrylamide networks

Abstract

AbstractThe microstructures of hydrogels dominate their properties such as swelling, mechanical, etc., and therefore, their applications. Possessing a homogeneous network lead to uniform swelling and mechanical properties throughout the material. Considering the synergistic effect of crosslinker size and polysaccharide variation, acrylamide hydrogels were synthesized in a single step reaction using tetraethyleneglycol dimethylacrylate (TEGDMA) as a crosslinker in the absence and presence of polysaccharides such as dextran, starch, and sodium alginate. By using the thermal initiator polysaccharides have been used directly without any pre‐functionalization in the single step gelation reaction. All the hydrogel samples were characterized by means of swelling, and mechanical and structural properties. Hydrogels synthesized with TEGDMA as a crosslinker were compared with conventional acrylamide gels prepared using N,N′‐methylenebis(acrylamide) (MBA) and the results emphasized the superior mechanical strength and flexibility of the gels obtained with TEGDMA. Both relatively longer crosslinker and polysaccharide additions have assisted in the formation of a more homogeneous acrylamide network. Polysaccharides which possess plenty of hydroxyl groups have provided a great impact on the swelling properties of the gel samples. Besides the carboxyl groups of alginate backbones have also increased the swelling ratio of the hydrogels additionally. The synergetic effect of the crosslinker and polysaccharide additives on the homogeneity of the acrylamide network and its swelling properties could be suggested for future applications, especially in the area of biomaterials.