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A comparative study of starch-g-(glycidyl methacrylate)/synthetic polymer-based hydrogels

2023; Elsevier BV; Volume: 307; Linguagem: Inglês

10.1016/j.carbpol.2023.120614

1879-1344

Michelly Cristina Galdioli Pellá, Andressa Renatta Simão, Marcos R. Maurício, R. Auccaise, Guilherme M. Pereira, Rafael da Silva, Adley F. Rubira,

Food composition and properties

Chemical modification reactions and blending formation are two alternatives used to improve the properties of starch-based materials. This work used both approaches to evaluate how they would affect the properties of hydrogels. The hydrogels were based on corn starch (St), modified with glycidyl methacrylate (GMA; starch-g-GMA; GMASt), and blended with N,N′-dimethylacrylamide (DMAAm; GMAStxDMAAmy) or sodium acrylate (SA; GMAStxSAy). The results confirmed that the pure GMASt matrix had a low swelling degree (≈3 g g−1), but when blended with the synthetic polymers, this value reached ≈10 g g−1 (sample GMASt25DMAAm75). All matrices showed responsiveness towards pH variations. In general, they swelled more at pH 5 than at pH 7. While DMAAm had more influence on the swelling degree, SA was more efficient as a mechanical enhancer. Increasing 25 % of the amount of SA in the blend increased Young's Modulus by a factor of ≈10 times. It confirmed that both polymers effectively change the properties of GMASt, but in different ways.