Salt-Induced Thermoresponsivity of a Cationic Phosphazene Polymer in Aqueous Solutions

Poly(ethylaminophosphazene) (PEAP) in salt-free aqueous solution does not reveal thermoresponsive properties but acquires thermoresponsivity upon addition of various poly(protic acid)s. Energetics of the salt-induced phase separation transition of the PEAP solutions upon heating was investigated by high-sensitivity differential scanning calorimetry at pH 3.5. At low concentrations of poly(carboxylic acid)s (10–100 mM), the transition temperature and enthalpy vary from 90 to 25 °C and from 1.5 to 35 J g–1, respectively, depending on the pKa1 and the apparent hydrophobicity of the acids. Dependences of the transition parameters (Tt, Δth, and Δtcp) on the citrate buffer concentration were obtained. The binding curve of citrate anions to PEAP was derived. High concentrations of sulfate anions (0.1–0.8 M) induced a marginal phase transition at high temperatures. A mechanism of the PEAP thermoresponsivity is proposed. The Okado–Tanaka model for cooperative hydration of macromolecules is used to quantitatively d...