Srivastava, Nandita and Roy Choudhury, Anirban (2025) Understanding the combinatorial impact of amino acids as bio-linker on rheological behavior of gellan hydrogel blends. Int. J. Biol. Macromol., 303 (140686). p. 140686.
Full text not available from this repository.Abstract
Amino acids (AAs) can serve as essential bio-linkers due to their different functional groups, which may facilitate physical cross-linking in hydrogels. The mechanical properties of such hydrogels can be fine-tuned by varying the type and concentration of cross-linking agents. In this study, we developed novel gellan gum (GG) hydrogels by incorporating combinations of native AAs, including �-Arginine, �-Lysine, �-Glutamic acid, and �-Aspartic acid. These hydrogels exhibit thermo-reversible properties attributed to non-covalent interactions, enabling a gel-to-sol transition at temperatures above 37 °C owing to their upper critical solution temperature (UCST). Interestingly, these hydrogels were transparent, suggesting a uniform network structure. Moreover, they display a relatively low swelling capacity (10-25 %), indicating strong electrostatic interactions between AAs and GG. Rheological analyses highlight the significant role of AA combinations in modulating hydrogel behavior, showing improvements in shear-thinning, elasticity, self-healing, creep resistance, and overall mechanical performance. Mathematical modeling further supported these findings. Notably, mixtures containing �-Aspartic acid and �-Glutamic acid exhibited enhanced mechanical strength and stability, highlighting the importance of strategic cross-linker selection. These results demonstrate that tailoring cross-linkers can transform hydrogel properties, enabling the development of innovative materials for industrial applications.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Amino acid; Bio-linker; Gellan gum; Hydrogel; Polysaccharide |
| Depositing User: | Dr. K.P.S.Sengar |
| Date Deposited: | 01 Feb 2026 13:40 |
| Last Modified: | 01 Feb 2026 13:40 |
| URI: | http://crdd.osdd.net/open/id/eprint/3278 |
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