期刊
FOOD HYDROCOLLOIDS
卷 141, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2023.108732
关键词
Gelation; Hyaluronic acid; Alternate compression-decompression; Rheology
For the first time, a rapid and effective method for gel formation from hyaluronic acid (HA) using dynamic pressure has been demonstrated. The hydrogels prepared through the alternate compression-decompression procedure exhibit a layered structure and high yield. Compared to conventional freeze-thawed hydrogels, these gels have enhanced intermolecular interaction and improved mechanical properties. This method is fast, simple, and safe, providing new ideas for obtaining physical gels and contributing to the development of HA-based materials in biomedical and agricultural applications.
High pressure-induced inter/intra-hydrogen bonds are strong enough to sustain microassemblies. Here, for the first time, we demonstrate a rapid route (several minutes) for dynamic pressure to enable effective gel formation from hyaluronic acid (HA). The HA hydrogels prepared in such an alternate compression-decompression procedure exhibit a layered structure and high yield of as-made gels. Compared to conventional freeze-thawed hydrogels, the gels via alternate compression-decompression (ACD) have an enhanced intermolecular interaction as well as improved mechanical properties. This method is fast, simple, and safe. Furthermore, the present results provide new ideas for obtaining physical gels and contribute to the development of HA-based materials that can be used in biomedical and agricultural applications.
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