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The journal retracts the article titled "Surface Hydrophilic Modification for Chip of Centrifugal Microfluidic Immunoassay System" [...].
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12114515 | PMC |
http://dx.doi.org/10.3390/mi16050599 | DOI Listing |
Biomacromolecules
September 2025
Division of Pharmacy and Optometry, Manchester Institute of Biotechnology, School of Health Sciences, Faculty of Biology, Medicine and Health, The University of Manchester, Oxford Road, M13 9PL Manchester, U.K.
This study investigates how hydrophobic and hydrophilic modifications at the C-terminus of the base peptide, KFEFEFKFK (KbpK), affect the hydrogel macroscopic properties. By the incorporation of phenylalanine (F, hydrophobic) and lysine (K, hydrophilic) residues, four variants, KbpK-K, KbpK-F, KbpK-KF, and KbpK-FK, were designed and evaluated. pH-concentration phase diagrams and Fourier transform infrared confirmed clear links showing how peptide hydrophobicity and charge influence β-sheet formation and macroscopic phase behavior.
View Article and Find Full Text PDFAngew Chem Int Ed Engl
September 2025
Department of Chemistry and Biochemistry, Miami University, 651 E High St, Oxford, OH, 45056, USA.
Photodegradable nanoparticles with sphere, worm, and vesicle morphologies were synthesized following polymerization induced self-assembly (PISA), incorporating a photoresponsive phenyl vinyl ketone (PVK) block and a nonphoto responsive 2-hydroxypropyl methacrylamide (HPMA) block. The photodegradation of nanoparticles under UV revealed that the initial shapes of sphere and vesicle particles are retained even until 7 h and after 24 h of photo-induced degradation, respectively, despite a significant reduction in molecular weight (M). This could be due to the assembly of degraded PVK fragments in the hydrophobic region, maintaining the relative hydrophilic to hydrophobic ratio.
View Article and Find Full Text PDFFood Res Int
November 2025
Jilin Provincial Key Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, People's Republic of China; College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address:
Egg white peptides (EWPs) face significant flavor challenges due to bitterness, limiting their high-value applications. This study prepared egg white glycopeptides (EWGP) through transglutaminase-catalyzed glycosylation to investigate their flavor enhancement effect. Egg white protein was hydrolyzed by neutral protease and covalently bound to glucosamine under the mediation of transglutaminase to obtain EWGP.
View Article and Find Full Text PDFFood Res Int
November 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, China. Electronic address:
Whey protein isolate (WPI) is an important food ingredient, but its high allergenicity limit its application. Recently, metal-phenolic networks (MPNs) have been shown to be effective in modifying proteins. The aim of this study was to evaluate the effects of MPNs formed from (-)-epigallocatechin-3-gallate (EGCG) and Fe on the structure, antibody-binding capacity, and functional properties of WPI.
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
Department of Design and Merchandising, College of Health and Human Sciences, Colorado State University, Fort Collins, CO, 80523, USA.
Development on sustainable and inexpensive polymer fibers with high mechanical and water resistance properties has garnered significant attention in infrastructure application. Herein, lignin nanoparticles (LNP) were used as a modifier, boron nitride nanosheets (BNNS)@hyperbranched polylysine (HBPL) obtained were regarded as the cooperative modifier, and then polyvinyl alcohol (PVA)/LNP/BNNS@HBPL composite fibers were fabricated successfully by wet and dry spinning. Vast free hydrophilic hydroxyl groups in PVA decreased due to hydrogen bonding interactions among LNP, BNNS@HBPL, and PVA, thereby attenuating intramolecular and intermolecular hydrogen bonding within PVA.
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