Engineering of Phenylboronic Acid Based Glucose-Sensitive Microgels with 4-Vinylpyridine for Working at Physiological pH and Temperature

被引：53

作者：

Farooqi, Zahoor H. ^{[1
,2
]}

Wu, Weitai ^{[1
]}

Zhou, Shuiqin ^{[1
]}

Siddiq, Mohammad ^{[1
,2
]}

机构：

[1] CUNY, Coll Staten Isl, Dept Chem, Staten Isl, NY 10314 USA

[2] Quaid I Azam Univ, Dept Chem, Islamabad 45320, Pakistan

来源：

MACROMOLECULAR CHEMISTRY AND PHYSICS | 2011年 / 212卷 / 14期

关键词：

glucose sensitivity; microgels; pH sensitivity; swelling; volume phase transition; SENSORS; FLUID;

D O I：

10.1002/macp.201000768

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Glucose-sensitive p(NIPAM-4-VP-PBA) microgels with different 4-VP content are synthesized by the functionalization of p(NIPAM-4-VP-AA) microgels with 3-aminophenylboronic acid. The glucose-, pH-, and thermosensitive behavior of the microgels are investigated using DLS. The feeding content of the hydrophilic 4-VP group increases the hydrodynamic radius and volume phase transition temperature of the resultant microgel. The effect of 4-VP content on hydrodynamic radius and volume phase transition is systematically studied at different pH values. The effect of 4-VP content on the glucose sensitivity is studied at physiological pH and temperature. The Lewis base moiety 4-VP adjusts the working pH of the PBA-based glucose-responsive microgel to physiological values.

引用

页码：1510 / 1514

页数：5

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