Miscibility,morphology, structure,and properties of porous cellulose–soy protein isolate hybrid hydrogels

Porous hybrid hydrogels were fabricated by mixing cellulose (CEL) and soy protein isolate (SPI) solutions, followed by crosslinking with epichlorohydrin. Their miscibility, morphology, structure, and properties were investigated by wide‐angle X‐ray diffraction, thermogravimetric analysis, scanning electron microscopy, dynamic mechanical analysis, rheological measurement, and swelling tests. The results show that CEL performed as a “scaffold” of pore walls and contributed to the good mechanical properties, while SPI performed the role of an “extender” of pore size and was responsible for the high water absorbency. The incorporation of CEL (stiff chains) and SPI (hydrophilic groups) in the hybrid hydrogel constructed the porous structure. This work provides a method for the fabrication of hydrogels with porous structure through the combination of a stiff material as a “scaffold” and a hydrophilic material as an “extender.” © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43853.