Published August 2019 | Version v1
Journal article

Surface molecularly imprinted thermo-sensitive polymers based on light-weight hollow magnetic microspheres for specific recognition of BSA

  • 1. MOE Key Laboratory of Material Physics and Chemistry Under Extraordinary Conditions, School of Science, Northwestern Polytechnical University, Xi'an 710072, PR (China)
  • 2. School of Material Science and Engineering, Shandong University of Science and Technology, Qingdao 266590, PR (China)

Description

Effective specific recognition of bovine serum albumin (BSA) was accomplished by the thermo-sensitive imprinted microspheres composed of N-isopropylacrylamide (NIPAM), methacrylic acid (MAA) and N,N-methylenebisacrylamide (MBA). These imprinted microspheres were prepared in the presence of hollow Fe3O4 microspheres as substrates via surface molecular imprinting technique (MIT) and grafting copolymerization method. In the imprinting system, hollow Fe3O4 microspheres possessed the distinctive properties of excellent water dispersibility, light weight and high specific surface area. These potential benefits not only reduced the agglomeration of imprinted microspheres, but also increased the effective imprinting area for BSA. And owing to the existence of poly-(N-isopropylacrylamide) (pNIPAM), the fabricated molecularly imprinted polymers (MIPs) were highly sensitive to ambient temperature and played a significant role in efficient recognition for BSA. When treated at 32 °C, the optimal adsorption capacity (Q) and imprinting factor (IF) for BSA were obtained, 430.67 mg/g and 2.01, respectively. Combining hollow Fe3O4 microspheres with thermo-sensitive polymers, the surface-imprinted materials for specific capture of target protein would show great promise for bioseparation and biosensors.

Additional details

Identifiers

DOI
10.1016/j.apsusc.2019.04.159;
PII
S0169433219311572;

Publishing Information

Journal Title
Applied Surface Science
Journal Volume
486
Journal Page Range
p. 265-273
ISSN
0169-4332
CODEN
ASUSEE

Optional Information

Copyright
Copyright (c) 2019 Elsevier B.V. All rights reserved.