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.