Biopolymer-Based Hydrogel Beads with Enhanced Stability and pH/Ion-Responsive Controlled Release through a Dual-Cross-Linking Strategy
文献类型： 外文期刊
第一作者： Lv, Xiangxiang
作者： Lv, Xiangxiang;Hu, Mengtao;Wang, Yuxi;Wang, Hongxia;Chen, Hai;Ma, Liang;Zhang, Yuhao;Dai, Hongjie;Lv, Xiangxiang;Dai, Hongjie;Huang, Yue;Zhang, Yuhao
作者机构：
期刊名称：BIOMACROMOLECULES （ 影响因子：5.4； 五年影响因子：5.8 ）
ISSN： 1525-7797
年卷期： 2025 年
页码：
收录情况： SCI
摘要： The composite biopolymer hydrogel beads (G-SA-cCNF) based on gelatin (G)/sodium alginate (SA)/carboxylated cellulose nanofibrils (cCNF) were prepared by a dual-cross-linking method using transglutaminase (TG) and calcium chloride (CaCl2) as cross-linking agents. Effects of TG cross-linking time on the structure, swelling response, and controlled-release behaviors of hydrogel beads were mainly evaluated. TG cross-linking improved the sphericity, water-holding capacity, texture, mechanical properties, and thermal stability of hydrogel beads. The hydrogel beads exhibited remarkable pH/ion-responsive characteristics. In simulated gastric fluid, the diameter decreased that can provide protection for active substances, while in simulated intestinal fluid, the diameter increased that can facilitate the controlled release of active substances. TG cross-linking can endow the hydrogel beads with a denser internal network structure, effectively controlling the release of bioactive substances such as bovine serum albumin (BSA). Overall, TG cross-linking improved the properties of the hydrogel beads and enabled precise regulation of release.
分类号：
- 相关文献
作者其他论文 更多>>
-
Improved mechanical, thermal and barrier properties of sericin/gelatin/ carboxymethyl chitosan based films by laccase for packaging application in fruits and food cooking
作者：Ma, Mengna;Zhu, Juncheng;Qiao, Shihao;Yang, Yuxin;Ma, Liang;Dai, Hongjie;Chen, Hai;Zhang, Yuhao;Wang, Hongxia;Zhang, Yuhao;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Wang, Hongxia
关键词：Sericin; Laccase; Mechanical strength; Barrier properties; Fresh-keeping packaging; Food packaging
-
Effect of tannic acid on the heat-induced flocculation of gelatin/cellulose nanocrystal-based emulsions: mechanisms behind the formation of high internal phase emulsion gels
作者：Zhang, Haotian;Gao, Junlu;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao;Zhang, Yuhao;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao;Wang, Hongxia;Chen, Hai;Dai, Hongjie;Ma, Liang;Zhang, Yuhao
关键词：Tannic acid; Gelatin; Cellulose nanocrystals; Heat-induced flocculation; Interfacial adsorption behavior; Ordered gelation
-
Based on bioinformatics, SESN2 negatively regulates ferroptosis induced by ischemia reperfusion via the System Xc-/GPX4 pathway
作者：Hu, Jiejie;Jin, Jing;Ge, Zhaoming;Qin, Lijun;Zhu, Guoqiang;Ren, Jingjing;Zheng, Haixue;Li, Dan;Wang, Hongxia
关键词：ferroptosis; ischemia/reperfusion; brain microvascular endothelial cells; SESN2; system Xc-; RNA-seq; hub gene
-
The GhWRKY46-GhGAI Module Mediates Cotton Flowering by Regulating the Expression of Flowering Promotion Factors
作者：Sun, Mengxi;Yang, Miaoqian;Dang, Xinyu;Fu, Xiaokang;Lu, Jianhua;Ma, Liang;Yu, Shuxun;Wei, Hengling;Wang, Hantao;Sun, Mengxi;Yu, Shuxun;Wang, Hantao
关键词：flowering; GhCOL; GhGAI; GhWRKY46; upland cotton
-
The influence of different aquaculture systems on growth performance, morphological characteristics, texture profile and nutritional components of Genetically Improved Farmed Tilapia (GIFT)
作者：Dai, Yangxin;Wang, Yuxi;Dai, Yulai;Xie, Nan;Tang, Jinyu;Xu, Qunying
关键词：Aquaculture systems; GIFT; Growth performance; Morphological characteristics; Meat texture; Nutrient composition
-
Genome-Wide Identification of CaPLATZ Family Members in Pepper and Their Expression Profiles in Response to Drought Stress
作者：Wang, Xingliang;Huang, Yue;Wang, Xue;Wang, Yuanqian;Ma, Wenyao;Zhang, Hui;Yang, Na
关键词：pepper; bioinformatics;
PLATZ family; drought stress -
Genomic analysis provides insights into the origin and divergence of fruit flavor and flesh color of pummelo
作者：Huang, Yue;Makkumrai, Warangkana;Fu, Jialing;Wu, Qingjiang;Wang, Lun;Deng, Xiuxin;Wang, Xia;Xu, Qiang;Huang, Yue;Deng, Xiuxin;Wang, Xia;Xu, Qiang;Makkumrai, Warangkana;Deng, Chongling;Wu, Xiaoxiao;Chen, Chuanwu;Wang, Shaohua;Gao, Junyan;Guo, Lina;Chen, Peng;Wu, Fangfang
关键词：divergence; flesh color; fruit flavor; origin; pummelo
