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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels
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Some physical and microstructural properties of genipin-crosslinked gelatin-maltodextrin hydrogels

机译：Genipin交联的明胶-麦芽糊精水凝胶的一些物理和微观结构性质

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摘要

The physical properties and inicrostructure of gelatin-maltodextrin hydrogels fixed with genipin (GP) were investigated as a function of pH (3-7), maltodextrin (MD) (0-9%, w/w) and GP (0-10 mM levels), at a constant gelatin (G) concentration (10%, w/w). Network strength (elastic modulus, E) and swelling behavior were characterized by large deformation testing and by swelling index (SI). In general, network strength increased and swelling decreased at higher pH, MD and GP levels, except at pH 3. where E was independent of the GP concentration until similar to 7.5 mM, above which it declined. Confocal scanning laser microscopy (CLSM) images showed phase separation to be suppressed at pH 3, whereas at pH 7, separation into a self-similar dispersed phase was apparent. Overall, the judicious use of GP to crosslink G was an appropriate means of kinetically trapping MD within the gelatin network. (c) 2006 Elsevier B.V. All rights reserved.
机译：研究了用Genipin（GP）固定的明胶-麦芽糖糊精水凝胶的物理性质和初始结构与pH（3-7），麦芽糖糊精（MD）（0-9％，w / w）和GP（0-10 mM）的关系明胶（G）浓度恒定（10％，w / w）。网络强度（弹性模量，E）和溶胀行为通过大变形试验和溶胀指数（SI）来表征。通常，在较高的pH，MD和GP水平下，网络强度增加且溶胀降低，但在pH 3处除外。在该pH下，E与GP浓度无关，直到接近7.5 mM，然后E才下降。共聚焦扫描激光显微镜（CLSM）图像显示在pH 3时相分离得到抑制，而在pH 7时，明显分离成自相似的分散相。总体而言，明智地使用GP交联G是在明胶网络中动态捕获MD的合适方法。 （c）2006 Elsevier B.V.保留所有权利。

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