Enhanced mechanical properties and gelling ability of gelatin hydrogels reinforced with chitin whiskers
Enhanced mechanical properties and gelling ability of gelatin hydrogels reinforced with chitin whiskers
复制标题
甲壳素晶须增强明胶水凝胶的机械性能和胶凝能力
DOI：
10.1016/j.foodhyd.2017.09.023
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发表时间：
2018-02-01
影响因子：
10.7
通讯作者：
Xiong, Liu
中科院分区：
文献类型：
--
作者：
Ge, Shengju;Liu, Qing;Xiong, Liu
明胶因其生物相容性、非免疫原性和生物可降解性而广泛应用于食品工业。甲壳素晶须（CHWs）具有直径小、可再生、成本低、生物相容性好、刚度高等优点，是一种很有前途的复合材料增强纳米填料。在这项工作中，明胶/CHW纳米复合水凝胶含有不同浓度的CHWs（0.25- 1.0%，w/v）成功地制造。采用动态流变实验和压缩实验测定了明胶水凝胶的凝胶化温度、动态粘弹性、压缩行为、pH值和NaCl敏感性。CHWs的加入显著提高了明胶的力学性能和胶凝能力。扫描电子显微镜图像显示，含有CHWs的纳米复合水凝胶的孔小于纯明胶水凝胶的孔。此外，明胶纳米复合水凝胶在强碱性/酸性和高离子强度条件下表现出优异的耐受性。结果表明，生物相容性明胶/CHW纳米复合水凝胶在食品工业中具有潜在的应用。(C)2017爱思唯尔有限公司版权所有
Gelatin is widely used in the food industry because of its biocompatibility, nonimmunogenicity, and biodegradability. The small diameter, renewability, and low cost of chitinwhiskers (CHWs), in addition to good biocompatibility and high stiffness, make them a very promising reinforcing nanofiller for composite materials. In this work, gelatin/CHW nanocomposite hydrogels containing various concentrations of CHWs (0.25-1.0%, w/v) were successfully fabricated. The gelling temperature, dynamic viscoelasticity, compression behavior, pH, and NaCl sensitivity of gelatin hydrogels were determined using dynamically rheological experiments and compression tests. The addition of the CHWs remarkably enhanced the mechanical properties and gelling ability of the gelatin. Scanning electronic microscope images revealed that the pores of the nanocomposite hydrogels containing CHWs were smaller than those of the pure gelatin hydrogels. Moreover, the gelatin nanocomposite hydrogels showed excellent resistance under conditions of strong alkalinity/acidity and high ionic strength. The results suggest that biocompatible gelatin/CHW nanocomposite hydrogels have potential applications in the food industries. (C) 2017 Elsevier Ltd. All rights reserved.