pH- and Thermosensitive Polyaniline Colloidal Particles Prepared by Enzymatic Polymerization

Polyaniline colloids were prepared by enzymatic polymerization using chitosan and poly(N-isopropylacrylamide) as steric stabilizers. The resulting nanoparticles undergo flocculation by changing the pH or temperature of the aqueous dispersions. The environmentally responsive behavior of these colloids contrasts with that of polyaniline colloids synthesized using poly(vinyl alcohol) as the steric stabilizer. The colloid size was a function of the steric stabilizers and ranged from approximately 50 nm for polyaniline particles prepared in the presence of chitosan and partially hydrolyzed poly(vinyl alcohol) up to 350 nm for the particles synthesized using poly(N-isopropylacrylamide). UV-visible and Fourier transform infrared spectroscopic studies indicate that polyaniline colloids are spectroscopically similar to those obtained by traditional dispersion polymerization of aniline by chemical oxidation. These polyaniline colloids have potential applications in thermochromic windows and smart fluids.