Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllan
Protein/polysaccharide cogel formation based on gelatin and chemically modified schizophyllan
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DOI：
10.1021/bm0505383
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发表时间：
2005-11-01
影响因子：
6.2
通讯作者：
Nishinari, K
中科院分区：
文献类型：
--
作者：
Fang, YP;Takahashi, R;Nishinari, K
本研究通过高碘酸氧化将醛基定量引入裂叶植物（SPG）侧链。高碘酸盐氧化SPG （POSPG）与明胶形成弹性凝胶。凝胶的形成是基于明胶链的氨基和POSPG链的醛基之间的席夫碱反应。POSPG/明胶凝胶具有弹性特性，损失切线值非常小。讨论了凝胶动力学和凝胶性质与POSPG浓度、明胶浓度、氧化程度、温度和ph的关系。该方法可用于设计多种SPG与蛋白质之间的凝胶。
In the work, aldehyde groups were quantitatively introduced into schizophyllan (SPG) side chains through periodate oxidation. The periodate-oxidized SPG (POSPG) forms an elastic gel with gelatin. The cogel formation is based on the Schiff-base reaction between the amino groups of gelatin chains and the aldehyde groups of POSPG chains. The POSPG/gelatin cogel has an elastomeric character with a very small value of loss tangent. The gelation kinetics and gel properties were discussed as a function of POSPG concentration, gelatin concentration, oxidation degree, temperature, and pH. This method can be used to design a large variety of cogels between SPG and proteins.