Lu Kai, Folkersma Rudy, Voet Vincent S D, Loos Katja
Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 3, 9747 AG Groningen, The Netherlands.
Circular Plastics, Academy Technology & Innovation, NHL Stenden University of Applied Sciences, Van Schaikweg 94, 7811 KL Emmen, The Netherlands.
Polymers (Basel). 2024 Aug 6;16(16):2237. doi: 10.3390/polym16162237.
Herein, we simultaneously prepared borax-crosslinked starch-based hydrogels with enhanced mechanical properties and self-healing ability via a simple one-pot method. The focus of this work is to study the effects of the amylose/amylopectin ratio of starch on the grafting reactions and the performance of the resulting borax-crosslinked hydrogels. An increase in the amylose/ amylopectin ratio increased the gel fraction and grafting ratio but decreased the swelling ratio and pore diameter. Compared with hydrogels prepared from low-amylose starches, hydrogels prepared from high-amylose starches showed pronouncedly increased network strength, and the maximum storage modulus increased by 8.54 times because unbranched amylose offered more hydroxyl groups to form dynamic borate ester bonds with borate ions and intermolecular hydrogen bonds, leading to an enhanced crosslink density. In addition, all the hydrogels exhibited a uniformly interconnected network structure. Furthermore, owing to the dynamic borate ester bonds and hydrogen bonds, the hydrogel exhibited excellent recovery behavior under continuous step strain, and it also showed thermal responsiveness.
在此，我们通过一种简单的一锅法同时制备了具有增强机械性能和自愈能力的硼砂交联淀粉基水凝胶。这项工作的重点是研究淀粉的直链淀粉/支链淀粉比例对接枝反应以及所得硼砂交联水凝胶性能的影响。直链淀粉/支链淀粉比例的增加提高了凝胶分数和接枝率，但降低了溶胀率和孔径。与由低直链淀粉含量的淀粉制备的水凝胶相比，由高直链淀粉含量的淀粉制备的水凝胶显示出明显提高的网络强度，最大储能模量增加了8.54倍，因为直链淀粉提供了更多的羟基与硼酸根离子形成动态硼酸酯键和分子间氢键，从而提高了交联密度。此外，所有水凝胶均呈现出均匀互联的网络结构。此外，由于动态硼酸酯键和氢键，水凝胶在连续阶跃应变下表现出优异的恢复行为，并且还表现出热响应性。
