Effect of Poly-γ-Glutamic Acid Molecular Weight on the Properties of Whey Protein Isolate Hydrogels

Whey protein isolate (WPI) hydrogel is a promising candidate as a biomaterial for tissue engineering. Previously, WPI hydrogels containing poly-γ-glutamic acid (γ-PGA) with a molecular weight (MW) of 440 kDa demonstrated potential as scaffolds for bone tissue engineering. Here, the study compares different γ-PGA preparations of differing MW. WPI-γ-PGA hydrogels containing 40% WPI and 0%, 2.5%, 5%, 7.5%, and 10% γ-PGA were synthesised. Three γ-PGA MWs were compared, namely 10 kDa, 700 kDa, and 1100 kDa. Evidence of successful γ-PGA incorporation was demonstrated by scanning electron microscopy and Fourier transform infrared spectroscopy. Increasing γ-PGA concentration significantly improved the swelling potential of the hydrogels, as demonstrated by ratio mass increases of between 85 and 90% for each 10% variable group. Results suggested that γ-PGA delayed enzymatic proteolysis, potentially decreasing the rate of degradation. The addition of γ-PGA significantly decreased the Young's modulus and compressive strength of hydrogels. Dental pulp mesenchymal stem cells proliferated on all hydrogels. The highest cellular growth was observed for the WPI-700 kDa γ-PGA group. Additionally, superior cell attachment was observed on all WPI hydrogels containing γ-PGA compared to the WPI control. These results further suggest the potential of WPI hydrogels containing γ-PGA as biomaterials for bone tissue engineering.