New methacrylate-containing derivatives of hydroxyethyl starch


Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access

Abstract

Modification of hydroxyethyl starch with glycidyl methacrylate in dimethylsulfoxide medium has resulted in the formation of the derivatives containing double C=C bonds capable of producing biocompatible hydrogels via the free-radical cross-linking. Structure of the glycidyl methacrylate derivatives has been elucidated by means of IR, UV, and NMR spectroscopy. Branching of the hydroxyethyl starch chains in the course of the interaction with glycidyl methacrylate has been observed and interpreted; the branching density has been determined. The influence of the substitution degree of the glycidyl methacrylate derivatives of hydroxyethyl starch on its melting point has been demonstrated.

About the authors

A. A. Morgacheva

Mendeleev University of Chemical Technology of Russia

Author for correspondence.
Email: valsorja@mail.ru
Russian Federation, Miusskaya pl. 9, Moscow, 125047

A. A. Artyukhov

Mendeleev University of Chemical Technology of Russia

Email: valsorja@mail.ru
Russian Federation, Miusskaya pl. 9, Moscow, 125047

P. A. Flegontov

Mendeleev University of Chemical Technology of Russia

Email: valsorja@mail.ru
Russian Federation, Miusskaya pl. 9, Moscow, 125047

E. S. Zhavoronok

Lomonosov Moscow State University of Fine Chemical Technologies

Email: valsorja@mail.ru
Russian Federation, Moscow

M. I. Shtilman

Mendeleev University of Chemical Technology of Russia

Email: valsorja@mail.ru
Russian Federation, Miusskaya pl. 9, Moscow, 125047

A. V. Panov

Lomonosov Moscow State University of Fine Chemical Technologies

Email: valsorja@mail.ru
Russian Federation, Moscow

Ya. O. Mezhuev

Mendeleev University of Chemical Technology of Russia

Email: valsorja@mail.ru
Russian Federation, Miusskaya pl. 9, Moscow, 125047


Copyright (c) 2016 Pleiades Publishing, Ltd.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies