4.7 Review

Mechanically Strong Proteinaceous Fibers: Engineered Fabrication by Microfluidics

Journal

ENGINEERING
Volume 7, Issue 5, Pages 615-623

Publisher

ELSEVIER
DOI: 10.1016/j.eng.2021.02.005

Keywords

Proteinaceous fibers; Microfluidics; Soft material; Biomaterials

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This review outlines recent progress in the design and fabrication of protein-based fibers based on microfluidics, which can accelerate the production and application of protein fibers in various fields.
Lightweight and mechanically strong natural silk fibers have been extensively investigated over the past decades. Inspired by this research, many artificial spinning techniques (wet spinning, dry spinning, electrospinning, etc.) have been developed to fabricate robust protein fibers. As the traditional spinning methods provide poor control over the as-spun fibers, microfluidics has been integrated with these techniques to allow the fabrication of biological fibers in a well-designed manner, with simplicity and cost efficiency. The mechanical behavior of the developed fibers can be precisely modulated by controlling the type iop and size of microfluidic channel, flow rate, and shear force. This technique has been successfully used to manufacture a broad range of protein fibers, and can accelerate the production and application of protein fibers in various fields. This review outlines recent progress in the design and fabrication of protein-based fibers based on microfluidics. We first briefly discuss the natural spider silk-spinning process and the microfluidics spinning process. Next, the fabrication and mechanical properties of regenerated protein fibers via microfluidics are discussed, followed by a discussion of recombinant protein fibers. Other sourced protein fibers are also reviewed in detail. Finally, a brief outlook on the development of microfluidic technology for producing protein fibers is presented. (C) 2021 THE AUTHORS. Published by Elsevier LTD on behalf of Chinese Academy of Engineering and Higher Education Press Limited Company.

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