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Journal Articles Science Advances Year : 2015

Hierarchical wrinkling in a confined permeable biogel


Confined thin surfaces may wrinkle due the growth of an excess of material. Usually the wavelength is set by elasticity or gravity, but here we explore new selection mechanisms based on hydro-dynamics. First, inspired by yoghurt-making processes, we use caseins, a family of milk proteins, as pH-responsive building blocks and the acidulent glucono-δ-lactone, to design a porous biogel film immersed in a confined buoyancy-matched viscous medium. Provided specific boundary conditions, but without any external stimulus, the biogel film spontaneously wrinkles in cascade. Second, using a combination of titration, rheology, light microscopy and confocal microscopy, we demonstrate that, during continuous acidification, the gel first shrinks and then swells, inducing wrinkling. Third, taking into account both Darcy flow through the gel and Poiseuille flow in the surrounding solvent, we develop a model that predicts correctly the wrinkling wavelength. Our results should be universal for acid-induced protein gels as they are based on pH-induced charge stabilisation/destabilisation, and therefore could set a benchmark to gain fundamental insights into wrinkled biological tissues, to texture food or to design surfaces for optical purposes.
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hal-01901093 , version 1 (22-10-2018)



Mathieu Leocmach, Mathieu Nespoulous, Sébastien Manneville, Thomas Gibaud. Hierarchical wrinkling in a confined permeable biogel. Science Advances , 2015, 1 (9), pp.e1500608. ⟨10.1126/sciadv.1500608⟩. ⟨hal-01901093⟩
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