Premium
Equilibrium swelling properties of a novel ethylenediaminetetraacetic dianhydride (EDTAD)‐modified soy protein hydrogel
Author(s) -
Hwang DerChyan,
Damodaran Srinivasan
Publication year - 1996
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/(sici)1097-4628(19961121)62:8<1285::aid-app19>3.0.co;2-6
Subject(s) - glutaraldehyde , soy protein , swelling , ethylenediaminetetraacetic acid , ionic strength , chemistry , polymer chemistry , chemical engineering , self healing hydrogels , chromatography , nuclear chemistry , materials science , organic chemistry , aqueous solution , biochemistry , chelation , engineering
Abstract A novel pH and ionic strength‐sensitive protein‐based hydrogel was synthesized via cross‐linking ethylenediaminetetraacetic dianhydride‐modified soy protein isolate (EDTAD–SPI) with glutaraldehyde. Incorporation of ionizable carboxyl groups into soy proteins increased the net negative charge of the protein and caused extensive unfolding of the protein structure. The EDTAD–SPI hydrogel was capable of imbibing 80‐300 g water per g dry gel after centrifuging at 214 g , depending on the extent of modification, protein structure, crosslinking density, protein concentration during the crosslinking step, gel particle size, and environ‐mental conditions, such as temperature, pH, and ionic strength. The protein concentration used during the crosslinking step was found to be the most important factor affecting the water uptake of the gel. The lower the protein concentration, the higher was the water uptake at 214 g . The hydrogel was highly sensitive to pH and exhibited reversible swelling when sequentially exposed to water and 0.15 M NaCl. © 1996 John Wiley & Sons, Inc.