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. 2016 Apr 13;17(5):1593–1601. doi: 10.1021/acs.biomac.5b01734

Figure 1.

Figure 1

Characterization of PSHU-PNIPAAm systems. (A) FTIR of PSHU-PNIPAAm-lysine (green), PSHU-PNIPAAm-laminin (red), and PSHU-PNIPAAm (blue). (*) Amide III (C–H stretching) vibrations, which are characteristic of proteins, were observed at 1230–1280 cm–1 in both PSHU-PNIPAAm-lysine and PSHU-PNIPAAm-laminin, while no amide III vibrations were observed in plain PSHU-PNIPAAm. (B) TGA of PSHU-PNIPAAm-lysine (green), PSHU-PNIPAAm-laminin (red), and PSHU-PNIPAAm (blue). The chemical incorporation of proteins makes the polymeric system more thermally stable. (C) From left to right, SEM of PSHU-PNIPAAm-lysine 1% (w/w) gel, PSHU-PNIPAAm-laminin 1% (w/w) gel, and PSHU-PNIPAAm 1% (w/w) gel. The chemical incorporation of proteins enlarged the pore size of the polymeric gels, facilitating nutrients and waste transportation. Scale bar: 20 μm.