Saccharide Effect on the Lower Critical Solution Temperature of Thermosensitive Polymers

Effects of low molecular weight saccharides in the presence and absence of salts on the lower critical solution temperature (LCST) of typical thermosensitive polymers such as Pluronics, poly-(N-isopropylacrylamide), and N-isopropylacrylamide copolymers with ionizable groups were examined. 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 into aqueous polymer solutions decreased the LCSTs of all polymers. As the polymer concentration increased, saccharide effects became moee pronounced. A monosaccharide, glucose, was moee effective than a disaccharide, maltose, in lowering the LCST, especially in Pluronic solutions.