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Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide.

Authors :
Wang YQ
Han YT
Yan JN
Du YN
Jiang XY
Wu HT
Source :
International journal of biological macromolecules [Int J Biol Macromol] 2021 Jul 01; Vol. 182, pp. 244-251. Date of Electronic Publication: 2021 Apr 07.
Publication Year :
2021

Abstract

Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of OH stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm <superscript>-1</superscript> was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery.<br /> (Copyright © 2021 Elsevier B.V. All rights reserved.)

Details

Language :
English
ISSN :
1879-0003
Volume :
182
Database :
MEDLINE
Journal :
International journal of biological macromolecules
Publication Type :
Academic Journal
Accession number :
33838193
Full Text :
https://doi.org/10.1016/j.ijbiomac.2021.04.001