journal article·2019-06-14

Mechanically Strong and Highly Tough Prolamin Protein Hydrogels Designed from Double-Cross-Linked Assembled Networks

Jing Jing Wang, Yixiang Wang, Qiyang Wang, Jingqi Yang, Song-Qing Hu, Lingyun Chen

ACS Applied Polymer Materials· Volume 1· Issue 6
Publisher page

Abstract

This study introduced uniquely constructed double-cross-linked hordein/zein protein hydrogels with outstanding mechanical properties. Notably, the optimized hydrogels demonstrated a compressive stress of 1.90 MPa at a strain of 70%, excellent self-recovery after 40 cycles of loading–unloading treatments, and superior foldable properties. Further study of the hydrogel nanostructures and properties has revealed that the hordein highly participated in the formation of chemically cross-linked networks which maintained the elasticity of the hydrogels; whereas physical cross-linked domains that consisted of beadlike particles (diameter ∼80 nm) by hordein/zein assembly were evenly integrated inside the large chemical cross-linked framework and acted as “load carriers” to effectually absorb energy. Consequently, the intertwined spatial network structures and beadlike particles collectively and efficiently dispersed and absorbed energy to withstand large deformations throughout the chemically and physically cross-linked networks. Such a prolamin protein-based hydrogel has potential to be used in biobased load-bearing soft devices, which will diversify the use of zein and hordein as the byproducts of maize and barley. In addition, the generated knowledge may offer new opportunities to design and construct strong hydrogels from many other plant protein resources to unlock their potential as biopolymer and biocompatible materials.
Source: openalex_inverted_index · Quality: baseline

Research context

OpenAlex topics: Polysaccharides Composition and Applications · Proteins in Food Systems · Hydrogels: synthesis, properties, applications

SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.

Affiliations

Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada

Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, China

Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue H9X 3 V9, Canada

Funding

State Administration of Foreign Experts Affairs · Ministry of Science and Technology of the People's Republic of China · Shanghai Ocean University · Canada Research Chairs · China Scholarship Council · Natural Sciences and Engineering Research Council of Canada · National Natural Science Foundation of China · Alberta Innovates Bio Solutions

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