Influence of weak and covalent bonds on formation and hydrolysis of gelatin networks

被引：57
作者：
Giraudier, S
Hellio, D
Djabourov, M
Larreta-Garde, V [1 ]
机构：
[1] Univ Cergy Pontoise, Lab Errmece, F-95302 Pontoise, France
[2] Ecole Super Phys & Chim Ind Ville Paris, Phys & Mecan Milieux Heterogenes Lab, F-75231 Paris 5, France
来源：
BIOMACROMOLECULES | 2004年 / 5卷 / 05期
关键词：
D O I：
10.1021/bm049670d
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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 protein solution and/or by transglutaminase reaction. Each type of network is characterized by theology and polarimetry. It is shown that the overall properties as well as the dynamics inside the gels are dependent upon the order of formation and on the relative amount of triple helices and covalent bonds. Enzyme hydrolysis of covalent gels is slower than that of physical gels, as confirmed by the kinetics of helix release and degradation. A scheme is proposed to explain the results at both the physicochemical and the molecular levels.
引用
收藏
页码：1662 / 1666
页数：5
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