Journal
CARBOHYDRATE POLYMERS
Volume 184, Issue -, Pages 108-117Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2017.12.053
Keywords
Associating polysaccharides; Thermosensitive; Salt-sensitive; Polyetheramines; Smart polymers
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Funding
- CAPES from Brazil
- CNRS from France
- Carnot Institut Polynat from France
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Graft copolymers based on carboxymethylcellulose (CMC) and thermosensitive polyetheramines (ethylene oxide/propylene oxide = 33/10 and 1/9) were prepared in water, at room temperature, by using a carbodiimide and N-hydroxysuccinimide as activators. SLS was applied to obtain M-w, A(2) and R-g of CMC and its derivatives. Amide linkages were evidenced by FTIR and grafting percentage was determined by H-1 NMR. TGA demonstrated that copolymers were thermally more stable than their precursors. DLS, UV-vis and rheological measurements revealed that properties were salt-and thermo-responsive and linked to the polysaccharide/polyetheramine ratio and the hydrophobicity of the graft. None of the copolymers showed cloud point temperature (Tcp) in water, but they turned turbid in saline media when heated. Copolymers exhibited thermothickening behaviour at 60 degrees C (>Tcp) in saline media. Below their Tcp, they showed the ability of keeping constant viscosity or even slight increase it, which was interpreted in terms of intermolecular hydrophobic associations.
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