title: Effects of single-walled carbon nanotubes on lysozyme gelation.
abstract: The possibility to disperse carbon nanotubes in biocompatible matrices has got substantial interest from the scientific community. Along this research line, the inclusion of single walled carbon nanotubes in lysozyme-based hydrogels was investigated. Experiments were performed at different nanotube/lysozyme weight ratios. Carbon nanotubes were dispersed in protein solutions, in conditions suitable for thermal gelation. The state of the dispersions was determined before and after thermal treatment. Rheology, dynamic light scattering and different microscopies investigated the effect that carbon nanotubes exert on gelation. The gelation kinetics and changes in gelation temperature were determined. The effect of carbon and lysozyme content on the gel properties was, therefore, determined. At fixed lysozyme content, moderate amounts of carbon nanotubes do not disturb the properties of hydrogel composites. At moderately high volume fractions in carbon nanotubes, the gels become continuous in both lysozyme and nanotubes. This is because percolating networks are presumably formed. Support to the above statements comes by rheology.
authors: Department of Chemistry, Sapienza University of Rome, Piazzale A. Moro, 5, I-00185 Rome, Italy.
authors: Franco
authors: F
authors: Tardani
authors: Department of Chemistry, Sapienza University of Rome, Piazzale A. Moro, 5, I-00185 Rome, Italy. Electronic address: camillo.lamesa@uniroma1.it.
authors: Camillo
authors: C
authors: La Mesa
mesh_terms: D000818:Animals; D002645:Chickens; D005782:Gels / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D008027:Light; D009113:Muramidase / Q000737:chemistry*; D037742:Nanotubes, Carbon / Q000737:chemistry* / Q000648:ultrastructure; D012212:Rheology; D012542:Scattering, Radiation; D014783:Viscosity; D014867:Water
chemical_list: D005782:Gels; D037742:Nanotubes, Carbon; D014867:Water; D009113:Muramidase
keywords: Carbon nanotubes; Gelation; Gelling kinetics; Lysozyme; Percolation; Rheology