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Effect of poly-γ-glutamic acid molecular weight on the properties of whey protein isolate hydrogels
Baines, Daniel K. Pawlak-Likus, Zuzanna Tavernaraki, Nikoleta N. Platania, Varvara Cheung, Timothy N. Wong Wong Domalik-Pyzik, Patrycja Chatzinikolaidou, Maria Douglas, Timothy E.L.
Baines, Daniel K.
Pawlak-Likus, Zuzanna
Tavernaraki, Nikoleta N.
Platania, Varvara
Cheung, Timothy N. Wong Wong
Domalik-Pyzik, Patrycja
Chatzinikolaidou, Maria
Douglas, Timothy E.L.
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2025-06-09
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Abstract
Whey protein isolate (WPI) hydrogel is a promising candidate as a biomaterial for tissue engineering. Previously, WPI hydrogels containing poly-γ-glutamic acid (γ-PGA) with a molecular weight (MW) of 440 kDa demonstrated potential as scaffolds for bone tissue engineering. Here, the study compares different γ-PGA preparations of differing MW. WPI-γ-PGA hydrogels containing 40% WPI and 0%, 2.5%, 5%, 7.5%, and 10% γ-PGA were synthesised. Three γ-PGA MWs were compared, namely 10 kDa, 700 kDa, and 1100 kDa. Evidence of successful γ-PGA incorporation was demonstrated by scanning electron microscopy and Fourier transform infrared spectroscopy. Increasing γ-PGA concentration significantly improved the swelling potential of the hydrogels, as demonstrated by ratio mass increases of between 85 and 90% for each 10% variable group. Results suggested that γ-PGA delayed enzymatic proteolysis, potentially decreasing the rate of degradation. The addition of γ-PGA significantly decreased the Young’s modulus and compressive strength of hydrogels. Dental pulp mesenchymal stem cells proliferated on all hydrogels. The highest cellular growth was observed for the WPI-700 kDa γ-PGA group. Additionally, superior cell attachment was observed on all WPI hydrogels containing γ-PGA compared to the WPI control. These results further suggest the potential of WPI hydrogels containing γ-PGA as biomaterials for bone tissue engineering.
Citation
Baines DK, Pawlak-Likus Z, Tavernaraki NN, Platania V, Parati M, Cheung TNWW, Radecka I, Domalik-Pyzik P, Chatzinikolaidou M, Douglas TEL (2025) Effect of Poly-γ-Glutamic Acid Molecular Weight on the Properties of Whey Protein Isolate Hydrogels. Polymers, 17(12):1605. https://doi.org/10.3390/polym17121605
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Journal article
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en
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© 2025 The Authors. Published by MDPI. This is an open access article available under a Creative Commons licence.
The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.3390/polym17121605
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2073-4360
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2073-4360
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The Faculty of Science and Technology, Lancaster University, United Kingdom, is thanked for financial support to D.K.B. The research work was supported by the Hellenic Foundation for Research and Innovation (H.F.R.I.) under the “First Call for H.F.R.I. Research Projects to support Faculty members and Researchers and the procurement of high-cost research equipment grant” Project Number: HFRI-FM17-1999 to M.C., V.P., and N.N.T. This study was supported by the programme “Excellence Initiative—Research University” for the AGH University of Krakow: Z.P.-L. This work was also partially supported by the University of Wolverhampton Research Investment Found (RIF4).