Buckwheat self-assembling peptide-based hydrogel: Preparation, characteristics and forming mechanism. (April 2022)
- Record Type:
- Journal Article
- Title:
- Buckwheat self-assembling peptide-based hydrogel: Preparation, characteristics and forming mechanism. (April 2022)
- Main Title:
- Buckwheat self-assembling peptide-based hydrogel: Preparation, characteristics and forming mechanism
- Authors:
- Yu, Mengru
Lin, Shenzhu
Ge, Rui
Xiong, Chunyu
Xu, Linlin
Zhao, Mengting
Fan, Junfeng - Abstract:
- Abstract: The synthetic self-assembly peptides are the main building blocks for the multifunctional hydrogels, but they have safety-related issues. However, the generation of self-assembly peptides from the plant-sourced proteins has not been attempted. This study aimed to demonstrate a scalable mild enzymatic approach for generating peptides (∼3.4 kDa) with robust hydrogel-forming capacity from buckwheat proteins. The peptides produced using this method exhibited a smooth and uniform micromorphology and high self-aggregation ability, and their hydrogels presented a porous texture and remarkable rheological properties. Further studies showed that the hydrophobic aggregation and the interchange of sulfhydryl groups and disulfide bonds, in particular hydrogen bonding, dominated the formation of peptide hydrogels. Proteomics analysis demonstrated regularly alternating and representative amino acid compositions of the self-assembly peptides responsible for potent hydrogel formation. The findings offered opportunities for the use of natural peptide-based hydrogels in a range of applications that relied on their synthetic counterparts. Graphical abstract: Image 1 Highlights: Proteolysis of natural protein can produce self-assembly peptides (BSP). BSP can self-assemble to robust hydrogel without any toxic covalent cross-linkers. Intermolecular forces, especially H-bonding, drive the formation of BSP hydrogel. BSP has the typical molecular features responsible for potent hydrogelAbstract: The synthetic self-assembly peptides are the main building blocks for the multifunctional hydrogels, but they have safety-related issues. However, the generation of self-assembly peptides from the plant-sourced proteins has not been attempted. This study aimed to demonstrate a scalable mild enzymatic approach for generating peptides (∼3.4 kDa) with robust hydrogel-forming capacity from buckwheat proteins. The peptides produced using this method exhibited a smooth and uniform micromorphology and high self-aggregation ability, and their hydrogels presented a porous texture and remarkable rheological properties. Further studies showed that the hydrophobic aggregation and the interchange of sulfhydryl groups and disulfide bonds, in particular hydrogen bonding, dominated the formation of peptide hydrogels. Proteomics analysis demonstrated regularly alternating and representative amino acid compositions of the self-assembly peptides responsible for potent hydrogel formation. The findings offered opportunities for the use of natural peptide-based hydrogels in a range of applications that relied on their synthetic counterparts. Graphical abstract: Image 1 Highlights: Proteolysis of natural protein can produce self-assembly peptides (BSP). BSP can self-assemble to robust hydrogel without any toxic covalent cross-linkers. Intermolecular forces, especially H-bonding, drive the formation of BSP hydrogel. BSP has the typical molecular features responsible for potent hydrogel formation. Natural peptide is alternative as building blocks for the multifunctional hydrogel. … (more)
- Is Part Of:
- Food hydrocolloids. Volume 125(2022)
- Journal:
- Food hydrocolloids
- Issue:
- Volume 125(2022)
- Issue Display:
- Volume 125, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 125
- Issue:
- 2022
- Issue Sort Value:
- 2022-0125-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-04
- Subjects:
- Buckwheat protein -- Hydrolysis -- Peptide-based hydrogel -- Self-assembling -- Rheological property -- Proteomics
Hydrocolloids -- Periodicals
Food additives -- Periodicals
Colloïdes -- Périodiques
Aliments -- Additifs -- Périodiques
Colloids
Food additives
Periodicals
Electronic journals
664.06 - Journal URLs:
- http://www.sciencedirect.com/science/journal/0268005X ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.foodhyd.2021.107378 ↗
- Languages:
- English
- ISSNs:
- 0268-005X
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 3977.556000
British Library DSC - BLDSS-3PM
British Library STI - ELD Digital store - Ingest File:
- 20475.xml