Gelation and Orientation Dynamics Induced by Contact of Protein Solution with Transglutaminase Solution

Gelation and Orientation Dynamics Induced by Contact of Protein Solution with Transglutaminase Solution

Gel growth induced by contact of polymer solutions with crosslinker solutions yields an emerging class of anisotropic materials with many potential applications. Here, we report the case of a study on the dynamics in forming anisotropic gels using this approach with an enzyme as a trigger of gelatio...

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Bibliographic Details
Published in:Gels Vol. 9; no. 6; p. 478
Main Authors: Kakinoki, Kasumi, Kurasawa, Ryuta, Maki, Yasuyuki, Dobashi, Toshiaki, Yamamoto, Takao
Format: Journal Article
Language:English
Published: Switzerland MDPI AG 12-06-2023
MDPI
Subjects:
Alzheimer's disease
anisotropic gel
Anisotropy
Critical phenomena
diffusion-limited process
Dynamics
Energy limitation
Enzymes
Free energy
free-energy-limited process
gel growth dynamics
Gelatin
Gelation
Gels
Lag time
Linear functions
liquid–liquid contact
Orientation
Polymers
protein
Proteins
Japan
enzyme
gel growth dynamics
free-energy-limited process
liquid–liquid contact
diffusion-limited process
protein
anisotropic gel
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Summary:Gel growth induced by contact of polymer solutions with crosslinker solutions yields an emerging class of anisotropic materials with many potential applications. Here, we report the case of a study on the dynamics in forming anisotropic gels using this approach with an enzyme as a trigger of gelation and gelatin as the polymer. Unlike the previously studied cases of gelation, the isotropic gelation was followed by gel polymer orientation after a lag time. The isotropic gelation dynamics did not depend on concentrations of the polymer turning into gel and of the enzyme inducing gelation, whereas, for the anisotropic gelation, the square of the gel thickness was a linear function of the elapsed time, and the slope increased with polymer concentration. The gelation dynamics of the present system was explained by a combination of diffusion-limited gelation followed by free-energy-limited orientation of polymer molecules.
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content type line 23
ISSN:2310-2861
2310-2861
DOI:10.3390/gels9060478