The team used the properties of dopa, a very important amino acid in mussel’s adhesion. Dopa bond strongly with each other. The team researched how dopa-iron bonds and pH influence cohesiveness and adhesion. In the beginning, adhesive strength has a bigger influence and at the end, cohesiveness does. The team revealed that an increase in pH leads to stronger adhesion.
Prof. Cha said, “This research provided clues on understanding mussel’s adhesion mechanism by investigating dopa-iron ionic bond. It is also expected to bring application in biobinding agent.”
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