Microorganism Inspired Hydrogels: Fermentation Capacity, Gelation Process and Pore-forming Mechanism under Temperature Stimulus
作者：陳冰潔/張青松
關(guān)鍵字：微生物，多孔，凝膠，發(fā)酵
論文來(lái)源：期刊
具體來(lái)源：RSC Advances
發(fā)表時(shí)間：2015年
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 C to 50 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.