Physicochemical properties of gelatin gels prepared using citric acid derivative
Physicochemical properties of gelatin gels prepared using citric acid derivative
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DOI：
10.1016/j.msec.2004.08.039
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发表时间：
2004-12
期刊：
影响因子：
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通讯作者：
H. Saito;T. Taguchi;Hisatoshi Kobayashi;K. Kataoka;J. Tanaka;S. Murabayashi;Y. Mitamura
中科院分区：
文献类型：
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作者：
H. Saito;T. Taguchi;Hisatoshi Kobayashi;K. Kataoka;J. Tanaka;S. Murabayashi;Y. Mitamura
我们开发了一种新的交联剂，柠檬酸衍生物（CAD），以制备明胶凝胶。在1-乙基-3-（3-二甲氨基丙基）碳二亚胺盐酸盐存在下，用N-羟基丁二酰亚胺对柠檬酸的三个羧基进行修饰，制备了CAD。在CAD存在下成功地获得明胶凝胶。使用明胶凝胶，残余氨基含量，溶胀比和酶降解性进行了评价。明胶凝胶中的残留氨基随着CAD浓度的增加而减少。另一方面，明胶凝胶的溶胀比随着CAD浓度的增加而降低至70 mM，然后在升高的CAD浓度下增加。明胶凝胶的溶胀率也与酶的降解行为有关。这些结果表明，在CAD浓度为70 mM时制备的明胶凝胶具有最小的交联密度。
We have developed a novel cross-linking reagent, citric acid derivative (CAD) in order to prepare gelatin gels. CAD was prepared by the modification of three carboxyl groups of citric acid with N-hydroxysuccinimide in the presence of 1-ethyl-3-(3-dimethyl aminopropyl) carbodiimide hydrochloride. Gelatin gels were successfully obtained in the presence of CAD. Using the gelatin gels, residual amino group content, swelling ratio and enzymatic degradability were evaluated. Residual amino groups in gelatin gels decreased with increasing CAD concentration. On the other hand, swelling ratio of gelatin gels decreased with increasing CAD concentration up to 70 mM, then increased at elevated CAD concentration. Enzymatic degradation behavior was also correlated to the swelling ratio of gelatin gels. These results suggested that gelatin gels prepared at CAD concentration of 70 mM had minimum cross-linking density.