Thermo-Responsive Starch-g-(PAM-co-PNIPAM): Controlled Synthesis and Effect of Molecular Components on Solution Rheology

A series of highly branched random copolymers of acrylamide (AM) and N-isopropylacrylamide (NIPAM) have been prepared from a waxy potato starch-based macroinitiator by aqueous Cu(0)-mediated living radical polymerization (Cu(0)-mediated LRP). The NIPAM intake in the copolymer was varied between 0% and 50 mol % to evaluate the influence of chain composition on the aqueous rheological properties as well as their low critical solution temperature (LCST). The viscosity of the copolymer was found to increase with the NIPAM intake and an LCST can be observed when the NIPAM content is high enough (e.g., 50 mol %). In addition, thermo-thickening behavior was observed at a low shear rate (γ ≤ 10 s(−1)) and higher NIPAM content was found to shift the onset of thermo-thickening behavior to a lower temperature. However, the absolute increase in viscosity values is reduced with the NIPAM intake. Besides this, an interesting significant thermo-thickening behavior was also observed on highly branched starch-g-polyacrylamide at high temperatures (>80 °C), which has not been previously reported. Rheology tests also revealed a good salt-resistant property in copolymers with low NIPAM content (e.g., <25 mol %). Considering the viscosity profile in saline as compared to that in pure water, this NIPAM intake seems to represent an optimum balance of viscosity and salt-resistance performance.