@Article{jrm.2021.014909,
AUTHOR = {Yangling Li, Zhengrong Li, Hui Yu, Gang Huang, Xiaopeng Pei, Kun Xu, Pixin Wang, Ying Tan},
TITLE = {The Preparation and Properties of Starch Based Shape Memory Hydrogel},
JOURNAL = {Journal of Renewable Materials},
VOLUME = {9},
YEAR = {2021},
NUMBER = {8},
PAGES = {1365--1376},
URL = {http://www.techscience.com/jrm/v9n8/42130},
ISSN = {2164-6341},
ABSTRACT = {In this work, the –catechol and –thiol modified starch was prepared by the esterification and amino condensation
reaction, then a fully starch based hydrogel was prepared via the thiol-catechol Michael addition reaction. The
starch hydrogel gained shape memory behaviors by coordinate with Fe<sup>3+</sup> ions at alkaline condition. <sup>1</sup>
H-NMR
had been used to character the structure of the starch derivatives and its character peaks. The hydrogel’s modulus
had also been measured before and after coordinating with Fe<sup>3+</sup> ions in linear area and the result showed that
both the hydrogel’s storage modulus and loss modulus kept constant in linear area from 0.1 rad/s to 100 rad/s, which
demonstrated a good network was formed inside the hydrogel. Furthermore, the shape memory behaviors had been
tested by changing the pH value in solution. The result showed that the hydrogel can keep its temporary shape in
high pH condition and recover to its original state after the shaped hydrogel immersed into acidic solution. This
hydrogel might have great application prospects in the field of biomedical and engineering.},
DOI = {10.32604/jrm.2021.014909}
}