Anisotropic Hydrogel and Preparation Method and Use thereof
AssigneeZhejiang University
InventorsWenjun WANG, Hao WANG, Congyi XU, Haiqi CHEN, Tiange PAN, Lifen ZHANG, Enbo XU, Ruiling LV, Donghong LIU
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AssigneeZhejiang University
InventorsWenjun WANG, Hao WANG, Congyi XU, Haiqi CHEN, Tiange PAN, Lifen ZHANG, Enbo XU, Ruiling LV, Donghong LIU
Estimating the term…
Provided is an anisotropic hydrogel and its preparation method and use. In the preparation method of the anisotropic hydrogel, transglutaminase is added to introduce enzymatic chemical crosslinking, which, in combination with physical crosslinking, enables the hydrogel to be stretched to form anisotropy and stabilizes the resulting anisotropy. The surface of the anisotropic hydrogel exhibits an ordered and oriented structure. When applied to in vitro cell culture, it enables the cells to grow in a uniform direction. When the anisotropic hydrogel is used for preparing cultured meat, the resulting cultured meat presents a fibrous texture close to that of real meat. The preparation method of the anisotropic hydrogel is simple to operate. In the fibrous material dispersion, the fibrous material includes cellulose or protein isolate amyloid fibrils, and these raw materials are non-toxic and harmless, making them suitable for use in the food field.
A method for preparing an anisotropic hydrogel, comprising:
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