Influence of Weak and Covalent Bonds on Formation and Hydrolysis of Gelatin Networks

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• 作者：Sé ; bastien Giraudier ; Dominique Hellio ; Madeleine Djabourov ; and Vé ; ronique Larreta-Garde
• 刊名：Biomacromolecules
• 出版年：2004
• 出版时间：September 2004
• 年：2004
• 卷：5
• 期：5
• 页码：1662 - 1666
• 全文大小：67K
• 年卷期：v.5,no.5(September 2004)
• ISSN：1526-4602

文摘

The relative influence of physical and chemical bonds to overall gel properties are explored in gelatin gels.Physical, chemical, chemical-physical, and physical-chemical gels are obtained by cooling the proteinsolution and/or by transglutaminase reaction. Each type of network is characterized by rheology andpolarimetry. It is shown that the overall properties as well as the dynamics inside the gels are dependentupon the order of formation and on the relative amount of triple helices and covalent bonds. Enzyme hydrolysisof covalent gels is slower than that of physical gels, as confirmed by the kinetics of helix release anddegradation. A scheme is proposed to explain the results at both the physicochemical and the molecularlevels.