Effects of chain length on oligopeptide hydrogelation

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dc.contributor.authorTaraban, MBen_AU
dc.contributor.authorRamachandran, Sen_AU
dc.contributor.authorGryczynski, Ien_AU
dc.contributor.authorGryczynski, Zen_AU
dc.contributor.authorTrewhella, Jen_AU
dc.contributor.authorYu, YBen_AU
dc.date.accessioned2011-09-22T06:02:58Zen_AU
dc.date.available2011-09-22T06:02:58Zen_AU
dc.date.issued2011-03-21en_AU
dc.date.statistics2011-09-22en_AU
dc.description.abstractThe co-assembly of mutually complementary, but self-repulsive oligopeptide pairs into viscoelastic hydrogels has been studied. Oligopeptides of 6, 10, and 14 amino acid residues were used to investigate the effects of peptide chain length on the structural and mechanical properties of the resulting hydrogels. Biophysical characterizations, including dynamic rheometry, small-angle X-ray scattering (SAXS) and fluorescence spectroscopy, were used to investigate hydrogelation at the bulk, fiber, and molecular levels, respectively. Upon mixing, the 10-mer peptides and the 14-mer peptides both form hydrogels while the 6-mer peptides do not. SAXS studies point to morphological similarity of the cross-sections of fibers underlying the 10 : 10 and 14 : 14 gels. However, fluorescence spectroscopy data suggest tighter packing of the amino acid side chains in the 10 : 10 fibers. Consistent with this tighter packing, dynamic rheometry data show that the 10 : 10 gel has much higher elastic modulus than the 14 : 14-mer (18 kPa vs. 0.1 kPa). Therefore, from the standpoint of mechanical strength, the optimum peptide chain length for this class of oligopeptide-based hydrogels is around 10 amino acid residues. © 2010, Royal Society of Chemistry.en_AU
dc.identifier.citationTaraban, M.B., Ramachandran, S., Gryczynski, I., Gryczynski, Z., Trewhella, J., Yu, Y.H.B. (2011). Effects of chain length on oligopeptide hydrogelation, Soft Matter, 7(6), 2624-2631. doi:10.1039/c0sm00919aen_AU
dc.identifier.govdoc3469en_AU
dc.identifier.issn1744-683Xen_AU
dc.identifier.issue6en_AU
dc.identifier.journaltitleSoft Matteren_AU
dc.identifier.pagination2624-2631en_AU
dc.identifier.urihttp://dx.doi.org/10.1039/c0sm00919aen_AU
dc.identifier.urihttp://apo.ansto.gov.au/dspace/handle/10238/3771en_AU
dc.identifier.volume7en_AU
dc.language.isoenen_AU
dc.publisherRoyal Society of Chemistryen_AU
dc.subjectAmino acid sequenceen_AU
dc.subjectX-ray diffractionen_AU
dc.subjectFluorescence spectroscopyen_AU
dc.subjectResiduesen_AU
dc.subjectHydrogelsen_AU
dc.subjectPeptidesen_AU
dc.titleEffects of chain length on oligopeptide hydrogelationen_AU
dc.typeJournal Articleen_AU
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