Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination
Development of Self-Healing Double-Network Hydrogels: Enhancement of the Strength of Wheat Gluten Hydrogels by In Situ Metal-Catechol Coordination
复制标题
自修复双网络水凝胶的开发：通过原位金属-儿茶酚配位增强小麦麸质水凝胶的强度
DOI：
10.1021/acs.jafc.9b01649
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发表时间：
2019-06-12
影响因子：
6.1
通讯作者：
Sun, Qingjie
中科院分区：
文献类型：
--
作者：
Liu, Chengzhen;McClements, David Julian;Sun, Qingjie
小麦面筋蛋白是小麦淀粉工业的副产品，被广泛用作面团增强剂和胶凝剂。在这项研究中，我们利用金属-邻苯二酚的原位配位作用，通过谷蛋白的凝胶作用，开发了新型的双网络水凝胶。第一个网络由物理结合的面筋分子组成，第二个网络由Fe3+-交联型原花青素(PAC)组成。动态剪切流变学实验表明，Fe3+和PACs的协同作用大大提高了面筋水凝胶的力学性能。双网络水凝胶的剪切模数是纯面筋水凝胶的3倍。用紫外-可见光谱和等温滴定量热法证实了水凝胶中Fe3+与PACs形成了双儿茶酚-Fe3+和三邻苯二酚-Fe3+络合物。ITC测定Fe3+与PAC的结合摩尔化学计量比为1：4，解离常数(K-D)为24.9×10~(-9)。当经历反复的剪切变形-压缩循环时，水凝胶表现出强烈而快速的流变性恢复。本研究生产的双网络面筋水凝胶具有很强的自愈特性，在食品、农业、生物医学和组织工程工业中可能有一定的应用价值。
Wheat gluten, a byproduct of the wheat starch industry, is widely used as a dough strengthener and gelling agent. In this research, we developed novel double-network hydrogels by gelation of gluten using in situ metal-catechol coordination. The first network consisted of physically associated gluten molecules, while the second network consisted of Fe3+-cross-linked proanthocyanidins (PACs). Dynamic shear rheology experiments suggested that coordination of Fe3+ and PACs greatly enhanced the mechanical properties of the gluten hydrogels. The double-network hydrogels exhibited a 3-fold higher shear modulus than pure gluten hydrogels. The formation of bis- and tris-catechol-Fe3+ complexes between Fe3+ and PACs in the hydrogels was confirmed by ultraviolet-visible spectrometry and isothermal titration calorimetry (ITC). The ITC measurements of Fe3+ binding to PACs indicated a molar stoichiometry of 1:4 and a dissociation constant (K-D) of 24.9 x 10(-9). When subject to repeated shear deformation-compression cycles, the hydrogels exhibited strong and rapid recovery of their rheological properties. The strong, self-healing characteristics of the double-network gluten hydrogels produced in this study may be useful for certain applications in the food, agriculture, biomedicine, and tissue-engineering industries.