The benzyl benzoate solutions of poly(D,L-lactide-co-glycolide), a random oriented synthesized copolymer with L/G ratio of 50:50, have been shown to form gels during aging and upon injection into buffer or water. The gelation properties influence drug release kinetics for these injectable, depot-forming solutions. In this article, we report on the mechanism of gelation. We find that only polymers that have a certain average block length of glycolide units form gels during aging as well as depots upon in vitro. Thus, gel formation is likely due to the formation of ordered solvated aggregates of blocky glycolide units. Rheometry, differential scanning calorimetry, and nuclear magnetic resonance were used to investigate the gelation kinetics and the polymer molecular parameters. Of all the polymers used, poly(lactide-co-glycolide)s with glycolide average block length <2.9 did not show any gelation behavior. The details of the gelation process are also solvent dependent.
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http://dx.doi.org/10.1002/jbm.b.30147 | DOI Listing |
ACS Appl Mater Interfaces
January 2025
Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum 695 019, Kerala, India.
Lightweight flexible piezoelectric devices have garnered significant interest over the past few decades due to their applications as energy harvesters and wearable sensors. Among different piezoelectrically active polymers, poly(vinylidene fluoride) and its copolymers have attracted considerable attention for energy conversion due to their high flexibility, thermal stability, and biocompatibility. However, the orientation of polymer chains for self-poling under mild conditions is still a challenging task.
View Article and Find Full Text PDFJ Agric Food Chem
January 2025
National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
The heat-induced natural egg yolk is a discontinuous object formed by the accumulation of yolk spheres. However, the reason why yolk spheres form individual microgels rather than continuous gels has not been elucidated. This study investigated the different gelation behaviors in the yolk sphere exterior (EYSE) and the yolk sphere interior (EYSI) by using 4D-DIA proteomics, electron microscopy, and multispectral techniques.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA; Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR 72701, USA. Electronic address:
The objective of this study was to form sorghum protein gels and explore their application in 3D food printing. Sorghum proteins were used to prepare gels with concentrations of 15 %, 20 %, 25 %, 30 %, and 35 % (w/w) in 70 % ethanol. The gels were evaluated for their rheological and textural properties and utilized as bioinks for 3D printing.
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January 2025
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Whey protein isolate (WPI) has functional properties such as gelation and emulsification. Emulsion gels combine the benefits of both emulsions and hydrogels. In this study, WPI hydrogels and emulsion gels were developed with goji oil (GO) as the oil phase by the inclusion of blueberry extract (BE) in the protein matrix.
View Article and Find Full Text PDFFoods
January 2025
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.
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