Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-30T23:18:18.763Z Has data issue: false hasContentIssue false
  • English
  • Français

Biopolymer Based Tough and Self-Recovering Ionic-Covalent Entanglement Hydrogels

Published online by Cambridge University Press:  14 July 2014

Damian M. Kirchmajer  and
Marc in het Panhuis
Damian M. Kirchmajer
Affiliation:
Soft Materials Group, School of Chemistry and Intelligent Polymer Research Institute, ARC Centre of Excellence for Electromaterials Science, AIIM Facility, University of Wollongong, Wollongong, NSW 2522, Australia
Marc in het Panhuis
Affiliation:
Soft Materials Group, School of Chemistry and Intelligent Polymer Research Institute, ARC Centre of Excellence for Electromaterials Science, AIIM Facility, University of Wollongong, Wollongong, NSW 2522, Australia
Get access

Abstract

Emerging applications for hydrogels such as soft robotics and tissue engineering require hydrogels with enhanced mechanical performance. We report the mechanical characteristics of two types of hydrogels: i) ionic-covalent entanglement (ICE) network hydrogels based on calcium cross-linked gellan gum and genipin cross-linked gelatin and ii) ICE microsphere reinforced gelatin hydrogels. This investigation showed that ICE gels can recover up 80% of their mechanical behavior during 5 repeated compressions. In addition, the optimum mechanical performance of gelatin reinforced gels was achieved with inclusion of 40% of ICE microspheres.

Keywords

biomaterialcompositepolymer
Type
Articles
Information
MRS Online Proceedings Library (OPL) , Volume 1685: Symposium U – Soft Nanomaterials , 2014 , mrss14-1685-u07-09
Copyright
Copyright © Materials Research Society 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Kim, S., Laschi, C., Trimmer, B., B. Trends Biotechnol. 31, 287 (2013).CrossRefGoogle Scholar
Langer, R., Vacanti, J.P., Science 260, 920 (1993).CrossRefGoogle Scholar
Bakarich, S.E., Pidcock, G.C., Balding, P., Stevens, L., Calvert, P., M. in het Panhuis, Soft Matter 8, 9985 (2012).CrossRefGoogle Scholar
Sun, J.-Y., Zhao, X., Illeperuma, W.R.K., Chaudhuri, O., Oh, K.H., Mooney, D.J., Vlassak, J.J., Suo, Z., , Z. Nature 489, 133 (2012).CrossRefGoogle Scholar
Chen, Q., Zhu, L., Zhao, C., Wang, Q., Zheng, J., Adv. Mater. 25, 4171 (2013).CrossRefGoogle Scholar
Morris, E.R., Nishinari, K., Rinaudo, M., M. Food Hydrocoll. 28, 373 (2012).CrossRefGoogle Scholar
Djagny, K.B., Wang, Z., Xu, S., Crit. Rev. Food Sci. Nutr. 41, 481 (2001).CrossRefGoogle Scholar
Hu, J., Hiwatashi, K., Kurokawa, T., Liang, S.M., Wu, Z., Gong, J.P., Macromolecules 44, 7775 (2011).CrossRefGoogle Scholar