Glucose-sensitivity of core-shell microspheres and their crystalline colloidal arrays  

作　　者：BAZIN Gwénaёlle ZHU Julian X. X. 

机构地区：[1]Département de Chimie,Université de Montréal,C.P.6128,Succursale Centre-ville,Montréal,Québec H3C 3J7,Canada

出　　处：《Science China Chemistry》2013年第1期65-70,共6页中国科学（化学英文版）

基　　金：Financial support from NSERC of Canada,FRQNT of Quebec,the Canada Research Chair program and NNSF of China (Overseas collaborativegrant# 21228401);The authors are members of CSACS funded by FRQNT;GRSTB funded by FRSQ

摘　　要：Thermoresponsive core-shell microspheres are prepared and functionalized with 3-aminophenylboronic acid to make them responsive to glucose.The volume phase transition of the resulting particles is shifted to a lower temperature and a clear swelling is caused by the presence of glucose.The particles after the functionalization preserved their capability to form crystalline colloidal arrays.The changes of their properties may be used in the design of glucose sensors.Thermoresponsive core-shell microspheres are prepared and functionalized with 3-aminophenylboronic acid to make them responsive to glucose.The volume phase transition of the resulting particles is shifted to a lower temperature and a clear swelling is caused by the presence of glucose.The particles after the functionalization preserved their capability to form crystalline colloidal arrays.The changes of their properties may be used in the design of glucose sensors.

关 键 词：core-shellmicrospheres thermo-sensitivity crystalline colloidal arrays glucose sensors 

分 类 号：O636.1[理学—高分子化学]