Role of pH on stability and mechanical properties of gelatin films
Role of pH on stability and mechanical properties of gelatin films
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DOI：
10.1177/0883911511431484
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发表时间：
2012-01-01
影响因子：
1.7
通讯作者：
Bigi, Adriana
中科院分区：
文献类型：
--
作者：
Gioffre, Michela;Torricelli, Paola;Bigi, Adriana
研究了成膜溶液pH值对明胶膜的三螺旋含量、热稳定性和力学性能的影响。用不同pH值的A型猪皮明胶溶液制备成膜，并测定了其力学性能。在pH高于9和低于5时，膜的杨氏模量E和断裂应力σ（B）显著降低。京尼平的交联降低了断裂变形率（B），并增加了杨氏模量。1.1-nm X-射线衍射反射的强度和变性焓在这些pH值下降低，表明三螺旋减少。对交联样品的初步体外测试表明良好的细胞增殖和活力。
The effect of the film-forming solution pH on the triple-helix content, thermal stability, and mechanical properties of gelatin films was investigated. The films were prepared from solutions at different pHs of type A pigskin gelatin, and their mechanical characteristics were determined. At pHs higher than 9 and lower than 5, Young's modulus, E, and the stress at break, sigma(b), of the films decreased significantly. Cross-linking with genipin reduced deformation at break, epsilon(b), and increased Young's modulus. The intensity of the 1.1-nm X-ray diffraction reflection and the denaturation enthalpy decreased at these pHs, indicating that the triple helix reduced. Preliminary in vitro tests on the cross-linked samples indicated good cell proliferation and viability.