Glycosylation Vinyl Monomer Synthesis And Acrylonitrile Copolymer

In order to synthesis two different glycopolymers with both hydrophilicity and biocompatibility for electrospining, PANCAG was fabricated as the method reported before, and D-gluconamidoethyl methacrylate (GAMA) as functional agent was incorporated into PAN by water-phase precipitation copolymerization with (NH₄)₂S₂O₈-NaHSO₃ as initiator system in this work. The copolymers were characterized by FT-IR and H'-NMR spectroscopies. The effects of initiator concentration, reaction time, monomer feed ratio, and total monomer concentration on the copolymerization of GAMA and AN were studied. It was found that PANCGAMA yields increased with increasing the initiator concentration as well as reaction time, and decreased with increasing the monomer ratio of GAMA/AN. Raising the proportion of GAMA in the monomer mixture principally increased the GAMA content in the copolymers. The M_v of the obtained copolymers decreased with increasing the GAMA monomer content and initiator concentration.The surface properties of the glycopolymers were studied by water contact angle and platelets adhesion measurements. It was found that the water contact angle of the copolymer films decreased from 62° to 52° with the increase of GAMA content in the copolymer. The the adhesive number of platelets on the film surface also decreased significantly with increasing the GAMA content from 0 to 53.99 wt.% in the copolymer. These results demonstrated that this glycopolymer combined the properties of good hydrophilicity and excellent biocompatibility.Nanofibers from the glycopolymers were fabricated by electrospining. Effects of voltage, concentration, flow rate, working distance, and sugar content on the fiber diameter were studied. It was found that the fiber diameter increased with increasing the concentration as well as flow rate, and decreased with increasing the voltage, distance and the sugar content. Furthermore, the effects of fiber diameter and the sugar content on the affinity of protein were studied preliminarily. It was found that the affinity increased with increasing the sugar content and the affinity with cyclic sugar is higher than with linear sugar.