Effect of the incorporation of a low amount of carbohydrate-containing monomer on the swelling properties of polyacrylamide hydrogels

In this work, the influence of the incorporation of a small amount of carbohydrate-containing monomer N-acryloyllactosylamine (LAM) on the swelling behavior of covalently-crosslinked polyacrylamide hydrogels in water has been reported. The incorporation of LAM into the copolymer was assessed by ATR-FTIR and thermogravimetric experiments. The main result is that the equilibrium water uptake was significantly decreased as soon as the hydrogel contained LAM considering a constant amount of crosslinking agent. The greatest difference of water uptakes between carbohydrate-free hydrogel and carbohydrate-containing hydrogel occurred for the lowest crosslinker amount of 1 mol%. In that case, the value of the water uptake reached ∼56-fold for the carbohydrate-free hydrogel and decreased down to 41-fold for the 10 mol% LAM hydrogel. Additional NMR experiments were used to measure the amount of non-crystallizable water which was higher for carbohydrate-free hydrogel than that for lactose-containing hydrogel confirming the water uptake results.