Loading…
The ratio of hydrogelator to precursor controls the enzymatic hydrogelation of a branched peptide
Here, we report an apparently counterintuitive observation, in which a lower volume fraction of a branched peptide forms a stronger hydrogel after an enterokinase (ENTK) cleaves off the branch from the peptide. By varying the ratios of the branched peptide and ENTK and analysing the ratio of hydroge...
Saved in:
Published in: | Soft matter 2020-11, Vol.16 (44), p.111-115 |
---|---|
Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: | Here, we report an apparently counterintuitive observation, in which a lower volume fraction of a branched peptide forms a stronger hydrogel after an enterokinase (ENTK) cleaves off the branch from the peptide. By varying the ratios of the branched peptide and ENTK and analysing the ratio of hydrogelator to precursor (H/P) in the enzymatic proteolysis reaction, our study shows that the H/P ratio controls the critical strain of the hydrogel formed, through enzymatic cleavage of the branch from the peptide. This work demonstrates that emergent properties (
e.g.
, hydrogelation) of peptide assemblies, resulting from enzymatic noncovalent synthesis (ENS), are context-dependent, while also providing insights for developing dynamic soft materials
via
ENS.
Here, we report an apparently counterintuitive observation, in which a lower volume fraction of a branched peptide forms a stronger hydrogel after an enterokinase (ENTK) cleaves off the branch from the peptide. |
---|---|
ISSN: | 1744-683X 1744-6848 |
DOI: | 10.1039/d0sm00867b |