Abstract
Preparation of stimuli-responsive hyperbranched glycopolymers that are able to simultaneously enhance and control the lectin–polymer interaction has been challenging. Hyperbranched glycopolymers have been prepared in which thermo-responsive Poly(N-isopropylacrylamide) [poly(NIPAM)], connected by redox-responsive disulfide bonds, forms the skeleton and for which mannose units are present at each branching point. Degradation of the hyperbranched structure via chemical reduction of the disulfide bond was demonstrated. Moreover, the thermoresponsive behaviour of the glycopolymer was studied. Finally, the lectin–polymer interaction was investigated in order to understand the influence of both the polymer concentration and different chain conformations below and above the cloud point, respectively.
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