Influence of macromolecular structure of novel 2- and 4-armed polylactides on their physicochemical properties and in vitro degradation process
Emilia Choińska , T. Muroya , Wojciech Święszkowski , T. Aoyagi
AbstractThe objective of this study was to analyse how macromolecular structure of polylactides influences their properties and degradation rate. To achieve this, novel 2- and 4-armed PDLLA and PLLA (noted as 2b and 4b) were synthesized by ring-opening method. 1,4-butanediol and pentaerythritol were used as initiators and stannous octoate was used as catalyst. The obtained polymers were investigated in terms of molecular weight by size exclusion chromatography, thermal properties by differential scanning calorimetry and thermogravimetry, and hydrophilicity by the contact angle measurements. The in vitro degradation test was carried out in PBS solution at 37 °C by means of the mass loss, water uptake, molecular weight and thermal properties changes. The branched polylactides including 2bPDLLA, 4bPDLLA, 2bPLLA and 4bPLLA were successfully synthesized and the average molecular weights were around 40-45 kDa. The numbers of arms in each polymer just slightly influenced the thermal properties and the contact angle. The crystallinity of 4bPLLA was 23 %, whereas for 2bPLLA it was 41 %. The degradation rates of both 2b and 4bPLLA were similar and the degradation process was similar only during first 7 weeks. After this period, the degradation rate of 4bPDLLA increased. Consequently, thermal properties and degradation profiles of the branched polymers would depend on plural factors, such as chain length and crystallinity in branched structure.
|Journal series||Journal of Polymer Research, ISSN 1022-9760|
|Publication size in sheets||0.5|
|Keywords in English||Star shape polymers, PLLA, PDLLA, Degradation|
|Score|| = 30.0, 28-11-2017, ArticleFromJournal|
= 30.0, 28-11-2017, ArticleFromJournal
|Publication indicators||: 2016 = 1.615 (2) - 2016=1.624 (5)|
|Citation count*||4 (2018-06-13)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.