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Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties

Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~28...

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Autores principales: Chen, Xiaoyu, Ji, Na, Li, Fang, Qin, Yang, Wang, Yanfei, Xiong, Liu, Sun, Qingjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103891/
https://www.ncbi.nlm.nih.gov/pubmed/35564038
http://dx.doi.org/10.3390/foods11091315
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author Chen, Xiaoyu
Ji, Na
Li, Fang
Qin, Yang
Wang, Yanfei
Xiong, Liu
Sun, Qingjie
author_facet Chen, Xiaoyu
Ji, Na
Li, Fang
Qin, Yang
Wang, Yanfei
Xiong, Liu
Sun, Qingjie
author_sort Chen, Xiaoyu
collection PubMed
description Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of starch–borax DC hydrogels containing 5% borax was about ten times greater than that of a pure-starch hydrogel. The texture profile analysis values of the DC hydrogels—including hardness, springiness, cohesiveness, and adhesiveness—increased compared to pure-starch hydrogels. In addition, starch–borax DC hydrogels exhibited excellent self-healing and shape-recovery properties. These DC hydrogels, with a variety of excellent properties, have potential applications in agricultural, biomedical, and industrial fields.
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spelling pubmed-91038912022-05-14 Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties Chen, Xiaoyu Ji, Na Li, Fang Qin, Yang Wang, Yanfei Xiong, Liu Sun, Qingjie Foods Article Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of starch–borax DC hydrogels containing 5% borax was about ten times greater than that of a pure-starch hydrogel. The texture profile analysis values of the DC hydrogels—including hardness, springiness, cohesiveness, and adhesiveness—increased compared to pure-starch hydrogels. In addition, starch–borax DC hydrogels exhibited excellent self-healing and shape-recovery properties. These DC hydrogels, with a variety of excellent properties, have potential applications in agricultural, biomedical, and industrial fields. MDPI 2022-04-30 /pmc/articles/PMC9103891/ /pubmed/35564038 http://dx.doi.org/10.3390/foods11091315 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chen, Xiaoyu
Ji, Na
Li, Fang
Qin, Yang
Wang, Yanfei
Xiong, Liu
Sun, Qingjie
Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title_full Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title_fullStr Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title_full_unstemmed Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title_short Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties
title_sort dual cross-linked starch–borax double network hydrogels with tough and self-healing properties
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103891/
https://www.ncbi.nlm.nih.gov/pubmed/35564038
http://dx.doi.org/10.3390/foods11091315
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