No abstract

Implantable bioelectronics represent an emerging technology that can be integrated into the human body for diagnostic and therapeutic functions. Power supply devices are an essential component of bioelectronics to ensure their robust performance. However, conventional power sources are usually bulky, rigid, and potentially contain hazardous constituent materials. The fact that biological organisms are soft, curvilinear, and have limited accommodation space poses new challenges for power supply systems to minimize the interface mismatch and still offer sufficient power to meet clinical‐grade applications. Here, recent advances in state‐of‐the‐art nonconventional power options for implantable electronics, specifically, miniaturized, flexible, or biodegradable power systems are reviewed. Material strategies and architectural design of a broad array of power devices are discussed, including energy storage systems (batteries and supercapacitors), power devices which harvest sources from the human body (biofuel cells, devices utilizing biopotentials, piezoelectric harvesters, triboelectric devices, and thermoelectric devices), and energy transfer devices which utilize sources in the surrounding environment (ultrasonic energy harvesters, inductive coupling/radiofrequency energy harvesters, and photovoltaic devices). Finally, future challenges and perspectives are given.

No abstract

At present, the structure−activity relationships of soy protein isolate are still not well understood. In this paper, the relationship between molecular flexibility and emulsifying properties of soy protein isolate and soy protein isolate−glucose conjugates were investigated. The Maillard reaction was carried out at different temperature conditions (50 °C, 60 °C, 70 °C, 80 °C, and 90 °C) under a specific wet condition. Meanwhile, structural properties including surface hydrophobicity (H 0 ), molecular flexibility and secondary, tertiary, quaternary structures, and the free sulfhydryl group (−SH) content were measured. The results showed that there was a good correlation between molecular flexibility and emulsifying properties, and the correlation coefficients was 0.920 (P < 0.01) for emulsifying activity and 0.952 (P < 0.01) for emulsion stability. Compared with soy protein isolate, the H 0 of samples at different temperatures first increased and then decreased reaching a maximum at 70 °C, a red shift occurred during the whole given reaction conditions shown by the intrinsic fluorescence spectrum, and the free sulfhydryl content also displayed a marked increase (P < 0.05). At the same time, the particle size gradually became smaller as the degree of grafting increased. The contents of β-turn and random coil increased at the cost of α-helix and β-sheet contents, as evidenced by Fourier transform infrared results. The findings could provide a deep insight into the structure−function relationship of soy protein isolate−glucose conjugates, thus providing theoretical guidance for further research of soy proteins.

No abstract

No abstract

No abstract

No abstract