Fundamentals and mechanics of polyelectrolyte gels: Thermodynamics, swelling, scattering, and elasticity

Abstract

Polyelectrolyte gels are ionizable, crosslinked polymer networks swollen in a solvent. These materials are prevalent in biological and synthetic applications ranging from the extracellular matrix to personal care products because they swell and deswell according to changes in the solution environment and internal structure. These environmental and internal factors include temperature, solvent, salt, pH, polymer volume fraction, and crosslink density. In order to predict useful properties like swelling and modulus, 70+ years of effort have been taken to understand the thermodynamic driving forces that affect polyelectrolyte gels. Here, we consider the current thermodynamic model of polyelectrolyte gel behavior, which includes balancing the mixing, electrostatic, Donnan, and elastic osmotic pressures, and we present current experimental results in the context of this model. Since the internal free energy of polyelectrolyte gels results in structural and modulus changes, we also review how thermodynamics are linked to rheological and scattering studies. Due to the complex nature of polyelectrolyte gels, the influence of the solution environment on gel behavior and structure has been investigated; however, the current findings are convoluted with multiple equilibrium states and there is a need for greater understanding of the influence of counterion condensation, interfaces, and inhomogeneities. By describing the current state of the thermodynamic model for polyelectrolyte behavior, we emphasize the complexity and tunability of polyelectrolyte gels for future applications. We propose the future direction of polyelectrolyte gel research to focus on gels at interfaces, in human biology, and on gel inhomogeneities. However, these future directions require an understanding of polyelectrolyte gel mechanical properties, structure, and complex nature that can be understood using the current thermodynamic model.