Synthesis of polysaccharide hybrid gel in ionic liquids via radiation-induced crosslinking
Synthesis of polysaccharide hybrid gel in ionic liquids via radiation-induced crosslinking
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DOI：
10.1016/j.polymdegradstab.2018.11.023
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发表时间：
2019-01-01
影响因子：
5.9
通讯作者：
Taguchi, Mitsumasa
中科院分区：
文献类型：
--
作者：
Kimura, Atsushi;Nagasawa, Naotsugu;Taguchi, Mitsumasa
最近，我们的研究小组报告了首次合成多糖化学凝胶，该凝胶是在没有任何交联剂的情况下，在基于羧酸盐的室温离子液体（RTIL）中使用电离辐射进行的。然而，使用这种方法生产的纤维素凝胶的最大凝胶分数仅为14%，此外，其机械性能太低而无法测量，并且不足以作为软凝胶电极实际使用。在这项工作中，使用电离辐射在 RTIL 中研究了多糖混合凝胶的生产，试图提高其产量和机械性能。在 RTIL 中获得了辐射交联的纤维素/壳聚糖混合凝胶，并且观察到凝胶分数增加，吸收剂量高达 80%。测量了机械性能、生物降解性和热稳定性，发现其足以作为软凝胶电极实际使用。根据电子电导率、曲率和位移来评估混合凝胶的电子电压响应。纤维素/壳聚糖混合凝胶在形成产率和机械性能方面表现出良好的性能，因此，预计该凝胶将在生物器件和软执行器中得到应用。 (C) 2018 Elsevier Ltd. 保留所有权利。
Recently, our research group reported the first synthesis of polysaccharide chemical gels, conducted in the absence of any crosslinking reagents, using ionizing radiation in carboxylate-based room temperature ionic liquids (RTILs). However, the maximum gel fraction of the cellulose gel produced using this methodology was a poor 14% and furthermore, its mechanical properties were too low to measure and insufficient for practical use as soft gel electrodes. In this work, the production of polysaccharide hybrid gels was investigated in RTILs, using ionizing radiation in an attempt to improve their production yields and mechanical properties. A radiation-crosslinked cellulose/chitosan hybrid gel in a RTIL was obtained, and an increase in the gel fraction was observed with an absorbed dose of up to 80%. The mechanical properties, biodegradability, and thermal stability were measured and found to be sufficient for practical use as soft gel electrodes. The electronic voltage response of the hybrid gel was evaluated in terms of electronic conductivity, curvature, and displacement. The cellulose/chitosan hybrid gel displayed favorable properties in terms of the formation yield and mechanical properties and thus, it is envisaged that this gel will find application in bio-devices and soft actuators. (C) 2018 Elsevier Ltd. All rights reserved.