Elucidating the Molecular Mechanisms for the Interaction of Water with Polyethylene Glycol-Based Hydrogels: Influence of Ionic Strength and Gel Network Structure

作者：Xin Yang, Bronwin Dargaville, Dietmar W. Hutmacher · 发表于：Polymers · 年份：2021 · DOI：10.3390/polym13060845 · 被引用次数：63 · 研究领域：Thermodynamic properties of mixtures、Spectroscopy and Quantum Chemical Studies、Hydrogels: synthesis, properties, applications

The interaction of water within synthetic and natural hydrogel systems is of fundamental importance in biomaterial science. A systematic study is presented on the swelling behavior and states of water for a polyethylene glycol-diacrylate (PEGDA)-based model neutral hydrogel system that goes beyond previous studies reported in the literature. Hydrogels with different network structures are crosslinked and swollen in different combinations of water and phosphate-buffered saline (PBS). Network variables, polyethylene glycol (PEG) molecular weight (MW), and weight fraction are positively correlated with swelling ratio, while "non-freezable bound water" content decreases with PEG MW. The presence of ions has the greatest influence on equilibrium water and "freezable" and "non-freezable" water, with all hydrogel formulations showing a decreased swelling ratio and increased bound water as ionic strength increases. Similarly, the number of "non-freezable bound water" molecules, calculated from DSC data, is greatest-up to six molecules per PEG repeat unit-for gels swollen in PBS. Fundamentally, the balance of osmotic pressure and non-covalent bonding is a major factor within the molecular structure of the hydrogel system. The proposed model explains the dynamic interaction of water within hydrogels in an osmotic environment. This study will point toward a better understanding of the molecular nature of the water interface in hydrogels.