Poly(lactide) (PLA) and poly(ethylene glycol) (PEG)-based hydrogels were prepared by mixing phosphate buffer saline (PBS, pH 7.4) solutions of four-arm (PEG-PLA)-R-(PLA-PEG) enantiomerically pure copolymers having the opposite chirality of the poly(lactide) blocks. Dynamic Light Scattering, rheology measurements, and fluorescence spectroscopy suggested that, depending on the nature of the linker R, the gelation process followed rather different mechanisms. In all cases, mixing of equimolar amounts of the enantiomeric copolymers led to micellar aggregates with a stereocomplexed PLA core and a hydrophilic PEG corona. Yet, when R was an aliphatic heptamethylene unit, temperature-dependent reversible gelation was mainly induced by entanglements of PEG chains at concentrations higher than 5 wt.%. When R was a linker containing cationic amine groups, thermo-irreversible hydrogels were promptly generated at concentrations higher than 20 wt.%. In the latter case, stereocomplexation of the PLA blocks randomly distributed in micellar aggregates is proposed as the major determinant of the gelation process.
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http://dx.doi.org/10.3390/ijms24043327 | DOI Listing |
Int J Biol Macromol
January 2025
College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China; Comprehensive Experimental Center, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China. Electronic address:
To ameliorate the limitations of corn starch (CS) processing, Radix Paeoniae Alba polysaccharide (RPAP) was used to modulate the physicochemical and digestive properties of CS. The main purpose of this paper is to investigate the effects of RPAP on the pasting, rheological, thermal, structural, and digestive properties of CS. The results show that the addition of RPAP could increase the peak viscosity and final viscosity of CS gel, and RPAP could increase the apparent viscosity, storage modulus, loss modulus, hardness, and strength of CS gel, implying that RPAP can effectively improve the pasting and viscoelasticity properties of CS.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Midwest Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55128. Electronic address:
The use of dairy-based ingredients is increasingly prominent in the food industry due to their functional and nutritional benefits. High-protein powders are highly attractive due to their superior nutritional (e.g.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Aquatic Products Processing Factory of China National Zhoushan Marine Fisheries Company, Zhoushan, China.
Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces.
View Article and Find Full Text PDFSci Rep
January 2025
Mechanical Engineering Department, Faculty of Engineering, Ferdowsi University of Mashhad, Mashhad, Iran.
This study focuses on numerical modeling of the oleogelation process using grape seed oil and beeswax and its validation using experimental approach. The main goal is to investigate how the cooling rate affects this process. The necessary physical and thermal properties of the oleogel for modeling were determined through experiments.
View Article and Find Full Text PDFACS Appl Mater Interfaces
January 2025
Advanced Interdisciplinary Institute of Environment and Ecology, Guangdong Provincial Key Laboratory of Wastewater Information Analysis and Early Warning, Beijing Normal University, Zhuhai 519087, P.R.China.
Chinese herbal medicine has offered a great treasure for discovering intrinsically bioactive low molecular weight gelators (LMWGs). Herein, the two-component hydrogels comprising glycyrrhizic acid (GA) and puerarin (PUE), the primary bioactive components, respectively, from herbs and are successfully prepared. Combined spectroscopic characterizations reveal that hydrogen bonds are formed between GA and PUE molecules, which further drives the growth of nanofiber assemblies into gel networks.
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