Enzyme-Catalyzed Phase Transition of Alginate Gels and Gelatin-Alginate Interpenetrated Networks

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• 作者：Bastien Doumè ; che ; Julien Picard ; Vé ; ronique Larreta-Garde
• 刊名：Biomacromolecules
• 出版年：2007
• 出版时间：November 2007
• 年：2007
• 卷：8
• 期：11
• 页码：3613 - 3618
• 全文大小：139K
• 年卷期：v.8,no.11(November 2007)
• ISSN：1526-4602

文摘

The enzyme-catalyzed gel-sol transition of calcium-alginate obtained by internal gelling strategy with the helpof an entrapped alginate lyase is described. We show that alginate molecules and enzyme-produced oligoalginatesshorten the gel time of physical gelatin gels (5% and 1.5%), probably due to local protein concentration increase.Interpenetrated networks composed of calcium-alginate and of gelatin were obtained only if elongation of gelatinhelices inside a pre-existing calcium-alginate network could occur and only for low gelatin concentration (1.5%).The physical gelatin network is almost reversible inside the alginate one. Both networks can be obtained in thepresence of alginate lyase, but gel-sol transition of calcium-alginate cannot be obtained in the presence ofgelatin.