Peptide hydrogels: Synthesis, properties, and applications in food science

Due to the unique and excellent biological, physical, and chemical properties of peptide hydrogels, their application in the biomedical field is extremely wide. The applications of peptide hydrogels are closely related to their unique responsiveness and excellent properties. However, its defects in mechanical properties, stability, and toxicity limit its application in the food field. In this review, we focus on the fabrication methods of peptide hydrogels through the physical, chemical, and biological stimulations. In addition, the functional design of peptide hydrogels by the incorporation with materials is discussed. Meanwhile, the excellent properties of peptide hydrogels such as the stimulus responsiveness, biocompatibility, antimicrobial properties, rheology, and stability are reviewed. Finally, the application of peptide hydrogel in the food field is summarized and prospected.

Automated summary

Due to the unique and excellent biological, physical, and chemical properties of peptide hydrogels, their application in the biomedical field is extremely wide. However, the defects in mechanical properties, stability, and toxicity limit their application in the food field. This review focuses on the fabrication methods of peptide hydrogels through physical, chemical, and biological stimulations, as well as the functional design of peptide hydrogels by incorporation with materials. It also reviews the excellent properties of peptide hydrogels, such as stimulus responsiveness, biocompatibility, antimicrobial properties, rheology, and stability. Finally, the application of peptide hydrogel in the food field is summarized and prospected.