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Updated: Apr 21, 2026
Easy Manipulation of Architectures in Protein-based Hydrogels for Cell Culture Applications
Published on: August 4, 2017
Crosslinking-driven design of protein hydrogels: Mechanisms, engineering strategies, and innovative applications in
Qunyao Wang1, Zixi Xue1, Jiaying Tang1
1Key Laboratory of Agricultural Product Processing and Nutrition Health of Ministry of Agriculture and Rural Affairs (jointly built by Ministry and Province), Ya'an Center for the Whole Process Quality Control Technology of National Famous and Excellent New Agricultural Products of Agriculture and Rural Affairs, College of Food Science, Sichuan Agricultural University, No. 46, Xinkang Road, Ya'an 625014, Sichuan, China.
Abstract:
Protein hydrogels (PHGs) have emerged as promising soft materials in food systems due to their tunable structures, high water-holding capacity, and biocompatibility. However, current studies often address molecular interactions, gelation strategies, and functional properties separately, limiting the development of unified design principles. This review provides a critical analysis of PHGs from an interaction-driven perspective. The fundamental crosslinking mechanisms are first summarized, including physical interactions, chemical crosslinking, and metal-ligand coordination. Engineering strategies that regulate gelation are then discussed to clarify how external stimuli control network formation. The relationships between hydrogel structure and functional properties are further analyzed, with emphasis on mechanical behavior, water retention, microstructure, and environmental responsiveness. Food applications, including bioactive delivery, texture modification, fat substitution, 3D food printing, and active packaging, are critically evaluated from a structure-function perspective. Overall, the integration of interaction-driven design with engineering strategies provides a rational framework for tailoring PHGs toward practical food applications.
