Enzymatic synthesis, thermal and crystalline properties of a poly(β–amino ester) and poly(lactone-co-β–amino ester) copolymers
作者:Lucrezia Martino、Mariastella Scandola、Zhaozhong Jiang
DOI:10.1016/j.polymer.2012.03.005
日期:2012.4
loss steps attributable to thermal degradation of MPP and PDL unit fractions in the polymers. The crystallinity of the polymers was studied by DSC analysis. Although PMPP and the copolymers rich in MPP units do not easily crystallize upon cooling from melt, the homopolymer and all copolymers obtained via precipitation from solution are semi-crystalline materials. WAXS analysis showed that the copolymers
通过4-哌啶甲醇与丙烯酸乙酯的迈克尔加成反应,在温和的条件下以定量收率制备3-(4-(羟甲基)哌啶-1-基-丙基)丙酸乙酯(EHMPP)。EHMPP在脂肪酶催化剂(CALB)的存在下进行缩聚反应,形成聚[3-(4-(亚甲基)哌啶-1-基)丙酸酯](聚(MPP)或PMPP)。开环和缩合共聚EHMPP与导致新颖合成聚ω-十五内酯(PDL)(PDL-共-MPP)共聚物,通过改变单体进料比可以容易地控制其组成。NMR分析,包括对重复单元序列分布的统计分析,表明该共聚物是完全无规的聚合物。TGA分析表明,PMPP的降解温度比PPDL的降解温度低约160°C,并且所有聚(PDL- co-MPP)共聚物在两个明确定义的失重步骤中降解,这归因于聚合物中MPP和PDL单元馏分的热降解。通过DSC分析研究聚合物的结晶度。尽管PMPP和富含MPP单元的共聚物在从熔体冷却时不易结晶,但是均聚物和通过从溶液中沉淀获