Strong, Chemically Stable, and Enzymatically On-Demand Detachable Hydrogel Adhesion Using Protein Crosslink

Achieving strong adhesion between hydrogels and diverse materials is greatly significant for emerging technologies yet remains challenging. Existing methods using non-covalent bonds have limited pH and ion stability, while those using covalent bonds typically lack on-demand detachment capability, limiting their applications. In this study, a general strategy of covalent bond-based and detachable adhesion by incorporating amine-rich proteins in various hydrogels and inducing the interfacial crosslinking of the hydrogels using a protein-crosslinking agent is demonstrated. The protein crosslink offers topological adhesion and can reach a strong adhesion energy of ≈750 J m^-2 . The chemistry of the adhesion is characterized and that the inclusion of proteins inside the hydrogels does not alter the hydrogels' properties is shown. The adhesion remains intact after treating the adhered hydrogels with various pH solutions and ions, even at an elevated temperature. The detachment is triggered by treating proteinase solution at the bonding front, causing the digestion of proteins, thus breaking up the interfacial crosslink network. In addition, that this approach can be used to adhere hydrogels to diverse dry surfaces, including glass, elastomers and plastics, is shown. The stable chemistry of protein crosslinks opens the door for various applications in a wide range of chemical environments.

Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

The most widely used whey protein ingredient in an infant formula (IF) is the whey protein concentrate (WPC). The processing steps used in the manufacturing of both a powdered IF and a WPC introduce protein modifications that may decrease the nutritional quality. A gently processed whey protein ingredient (serum protein concentrate; SPC) was manufactured and used for the production of a powdered IF. The SPC and the SPC-based IF were compared to the WPC and the powdered WPC-based IF. Structural protein modifications were evaluated, and Maillard reaction products, covering furosine, α-dicarbonyls, furans, and advanced glycation end products, were quantified in the IFs and their protein ingredients. IF processing was responsible for higher levels of protein modifications compared to the levels observed in the SPC and WPC. Furosine levels and aggregation were most pronounced in the WPC, but the SPC contained a high level of methylglyoxal, revealing that other processing factors should be considered in addition to thermal processing.