Effect of Maleic Acid Content on the Thermal Stability, Swelling Behaviour and Network Structure of Gelatin -Based Hydrogels Prepared by Gamma Irradiation

The preparation of highly swelling hydrogels containing diprotic acid and gelatin carried out by gamma-irradiation of acrylamide/maleic acid/gelatine/water mixture at ambient temperature. Poly (acrylamide/maleic acid/gelatin) p(AAm/MA/G) hydrogels were prepared in different MA and G contents at low dose rate (0.94 kGy/h), and moderate dose rate (3.84 kGy/h). The prepared hydrogels were confirmed by FT1R . The effect of copolymer composition, dose and dose rate on the swelling behaviour and the type of water diffusion in the network structure of the hydrogels was discussed. Increasing of MA content and G in the initial mixture leads to an increase in the amount of MA and G in the gel system and decrease in the gelation percent. The swelling behaviours of the hydrogel prepared at moderate dose rate increased with increasing MA mole content in the gel system. On the other hand, no systematic dependence of swelling on MA content was observed for the hydrogels obtained at low dose rate. Pore structure of the hydrogels was monitored by using scanning electron microscopy. Systematic swelling of P(AAm/MA/G) hydrogels prepared at moderate dose rates can be explained by the homogeneous pore size distribution of network. Thermogravimetric analysis (TGA) was employed to study the effect of network structure formation on the thermal behavior of the copolymer. To give a better understanding of the thermal stability of polymers, the rate of the thermal decomposition of P(AAm/MA/G) hydrogels has been evaluated