SACCHARIDE EFFECT ON THE LOWER CRITICAL SOLUTION TEMPERATURE OF THERMOSENSITIVE POLYMERS

Effects of low molecular weight saccharides in the presence and absenc e of salts on the lower critical solution temperature (LCST) of typica l thermosensitive polymers such as Pluronics, poly(N-isopropylacrylami de), and N-isopropylacrylamide copolymers with ionizable groups were e xamined. Both a monosaccharide, glucose, and a disaccharide, maltose, were used in this study. The LCSTs of the polymers were significantly influenced by the polymer concentration. The addition of saccharides i nto aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became more pr onounced. A monosaccharide, glucose; was more effective than a disacch aride, maltose, in lowering the LCST, especially in Pluronic solutions .