pH- and Sugar-Induced Shape Memory Hydrogel Based on Reversible Phenylboronic Acid-Diol Ester Bonds

Abstract

A simple strategy is provided to construct a novel pH- and sugar-induced shape memory hydrogel based on dynamic phenylboronic acid (PBA)-diol interactions formed by PBA-modified sodium alginate (Alg-PBA) and poly(vinyl alcohol) (PVA). The dynamic PBA-diol ester bonds serve as temporary cross-links and stabilize the deformed shape of the hydrogel. The disassociation of the PBA-diol ester bonds is explored in acidic conditions and aqueous solutions of glucose and fructose, which endow the hydrogel with shape memory performances.