Protein/Polysaccharide‐Based Hydrogels Prepared by Vapor‐Induced Phase Separation

• Published in: Macromolecular chemistry and physics 2018-04, Vol.219 (7), p.n/a
• Main Authors: Wang, Chang‐Sheng, Virgilio, Nick, Wood‐Adams, Paula M., Heuzey, Marie‐Claude
• Format: Article
• Language: English
• Subjects: Acetic acid; Gelatin; Gelation; Gels; Hydrogels; Mass transfer; mixed gels; Phase separation; Proteins; Serum albumin; Vapors; vapor‐induced phase separation; Xanthan; xanthan gum
• ISSN: 1022-1352; 1521-3935
• DOI: 10.1002/macp.201700504

The preparation of hydrogels via vapor‐induced phase separation (VIPS) has received limited attention. VIPS consists of exposing a solution containing a gelling agent to a vapor that induces gelation via mass transfer at the gas/liquid interface. Using mixtures of gelatin B and xanthan gum exposed to acetic acid vapor, it is demonstrated that VIPS is efficient for the preparation of protein/polysaccharide mixed gels. This method prevents the typical precipitation of protein/polysaccharide complexes observed in the strong electrostatic attraction regime. It significantly extends the pH window associated with gel formation, and yields mechanically stronger gels as compared to other preparation techniques such as using glucono delta‐lactone or the conventional dropwise pH adjustment technique. Finally, VIPS yields gels at very low gelling agent content, and for a variety of other mixed systems, including globular proteins such as bovine serum albumin. Hydrogels prepared by vapor‐induced phase separation (VIPS) consist in exposing a solution containing a gelling agent to a vapor that induces gelation via mass transfer at the gas/liquid interface. Using mixtures of gelatin B and xanthan gum exposed to acetic acid vapor, it is demonstrated that VIPS is efficient for the preparation of robust protein/polysaccharide mixed gels at very low concentrations.