Peptide hydrogelation triggered by enzymatic induced pH switch

作     者：Wei Cheng Ying Li 

作者机构：Nanjing Stomatological HospitalMedical School of Nanjing University Jiangsu Engineering Technology Research Centre of Environmental Cleaning MaterialsJiangsu Key Laboratory of Atmospheric Environment Monitoring and Pollution ControlJiangsu Joint Laboratory of Atmospheric Pollution ControlCollaborative Innovation Center of Atmospheric Environment and Equipment TechnologySchool of Environmental Science and EngineeringNanjing University of Information Science &Technology National Laboratory of Solid State MicrostructuresNanjing University 

出 版 物：《Science China(Physics,Mechanics & Astronomy)》 (中国科学：物理学、力学、天文学（英文版）)

年 卷 期：2016年第59卷第7期

页      面：76-81页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 070304[理学-物理化学(含∶化学物理)] 08[工学] 0817[工学-化学工程与技术] 0703[理学-化学] 

基　　金：supported by the National Natural Science Foundation of China(Grant No.11304156) the Priority Academic Program Development of Jiangsu Higher Education,Jiangsu PhD Gathering Scheme,the Technology Foundation for Selected Overseas Chinese Scholar,and the Scientific Research Foundationfor the Returned Overseas Chinese Scholars,State Education Ministry,China 

主　　题：glucose oxidase and catalase peptide hydrogel pH switch mechanical properties 

摘      要：It remains challenging to develop methods that can precisely control the self-assembling kinetics and thermodynamics of peptide hydrogelators to achieve hydrogels with optimal *** we report the hydrogelation of peptide hydrogelators by an enzymatically induced pH switch,which involves the combination of glucose oxidase and catalase with D-glucose as the substrate,in which both the gelation kinetics and thermodynamics can be controlled by the concentrations of *** novel hydrogelation method could result in hydrogels with higher mechanical stability and lower hydrogelation *** further illustrate the application of this hydrogelation method to differentiate different D-glucose levels.