Microorganism inspired hydrogels: fermentation capacity, gelation process and pore-forming mechanism under temperature stimulus

Chen Bingjie; Zhang Shuhua; Zhang Qingsong; Mu Qifeng; Deng Lingli; Chen Li; Wei Yen; Tao Lei; Zhang Xiaoyong; Wang Ke

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Microorganism inspired hydrogels: fermentation capacity, gelation process and pore-forming mechanism under temperature stimulus

机译：微生物激发水凝胶：在温度刺激下发酵能力，胶凝过程和孔隙成形机制

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Learning from the idea of food fermentation, a facile and environmentally benign method has been developed for the preparation of 3D microorganism inspired hydrogels (MIH). To clarify the effect of temperature on the fermentation capacity of yeast, bubble coalescence, gelation time, pore shape and swelling behavior of MIH, a series of temperatures from 25 degrees C to 50 degrees C were set to synthesise super-/ macro-porous polyacrylamide (PAM) hydrogels with fast response and hierarchical pore structure via an environmental friendly fermentation method. It is found that the gelation process of acrylamide and CO2 gas foaming process of yeast fermentation play decisive roles in controlling the pore structure and swelling behavior of PAM hydrogels. A mutual benefit on the fermentation and unique porous structure make HSYT hydrogels potentially applicable for drug delivery systems, food industries and chemical separation.

机译：从食品发酵的想法中学习，已经开发了一种适用于3D微生物启发水凝胶（MIH）的3D微生物的良好和环境良性方法。为了阐明温度对酵母发酵能力的影响，泡成聚结，凝胶化时间，孔形状和MIH的溶胀行为，将一系列温度从25摄氏度达到50℃施加到合成超级/宏观多孔聚丙烯酰胺（PAM）通过环保发酵方法具有快速响应和分层孔隙结构的水凝胶。结果发现，酵母发酵的丙烯酰胺和CO2气体发泡过程的凝胶化方法在控制粉花水凝胶的孔隙结构和肿胀行为中起决定性的作用。对发酵和独特多孔结构的互利使HSYT水凝胶可能适用于药物递送系统，食品工业和化学分离。

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《RSC Advances》 |2015年第112期|共9页
作者
Chen Bingjie; Zhang Shuhua; Zhang Qingsong; Mu Qifeng; Deng Lingli; Chen Li; Wei Yen; Tao Lei; Zhang Xiaoyong; Wang Ke;
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作者单位

Tianjin Polytech Univ Sch Mat Sci &

Engn State Key Lab Separat Membranes &

Membrane Proc Tianjin 300387 Peoples R China;

Tianjin Polytech Univ Coll Text Tianjin 300387 Peoples R China;

Tianjin Polytech Univ Sch Mat Sci &

Engn State Key Lab Separat Membranes &

Membrane Proc Tianjin 300387 Peoples R China;

Tianjin Polytech Univ Coll Text Tianjin 300387 Peoples R China;

Tianjin Polytech Univ Coll Text Tianjin 300387 Peoples R China;

Tianjin Polytech Univ Sch Mat Sci &

Engn State Key Lab Separat Membranes &

Membrane Proc Tianjin 300387 Peoples R China;

Tsinghua Univ Dept Chem Beijing 100084 Peoples R China;

Tsinghua Univ Dept Chem Beijing 100084 Peoples R China;

Tsinghua Univ Dept Chem Beijing 100084 Peoples R China;

Tsinghua Univ Dept Chem Beijing 100084 Peoples R China;

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正文语种 eng
中图分类化学;
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1. Microorganism inspired hydrogels: fermentation capacity, gelation process and pore-forming mechanism under temperature stimulus [J] . Chen Bingjie, Zhang Shuhua, Zhang Qingsong, RSC Advances . 2015,第112期

机译：微生物激发水凝胶：在温度刺激下发酵能力，胶凝过程和孔隙成形机制
2. A Novel Injectable pH/Temperature Sensitive CS-HLC/β-GP Hydrogel: The Gelation Mechanism and Its Properties [J] . XIAN LI, DAIDI FAN, XIAOXUAN MA, Soft Materials . 2014,第1a4期

机译：新型可注射pH /温度敏感的CS-HLC /β-GP水凝胶：胶凝机理及其性质
3. THE STUDY OF THE INFLUENCE OF TEMPERATURE AND INITIAL GLUCOSE CONCENTRATION ON THE FERMENTATION PROCESS IN THE PRESENCE OF Saccharomyces cerevisiae YEAST STRAIN IMMOBILIZED ON STARCH GELS BY REVERSED-FLOW GAS CHROMATOGRAPHY [J] . G. Ch. Lainiotia J. Kapolosb A. Koliadimaa amp, G. Karaiskakisa* Preparative Biochemistry and Biotechnology . 2012,第5期

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4. Effect of low temperature gel aging on zeolite LTA particle size and morphology in template-free hydrogel process [C] . Afsaneh Khosravi, Julia A. King, Alexander Maltagliati AIChE Annual Meeting . 2015

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5. INFLUENCE OF GRAIN PROCESSING FACTORS ON THE IN VITRO FERMENTATION RATE BY A MIXED SUSPENSION OF RUMEN MICROORGANISMS. [D] . TREI, JOHN EARL. 1966

机译：瘤胃微生物混悬液中谷物加工因子对体外发酵速率的影响。
6. pH-Based Regulation of Hydrogel Mechanical Properties Through Mussel-Inspired Chemistry and Processing [O] . Dr. Devin G. Barrett, Dr. Dominic E. Fullenkamp, Dr. Lihong He, -1

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Microorganism inspired hydrogels: fermentation capacity, gelation process and pore-forming mechanism under temperature stimulus

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