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Influence of Drying Procedures on Network Formation and Properties of Hydrogels from Functionalized Gelatin

机译:干燥工艺对功能化明胶水凝胶网络形成和性能的影响

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摘要

Side chain functionalization of gelatin with tyrosine-derived moieties, desaminotyrosine (DAT) or desaminotyrosyl tyrosine (DATT), has been reported to lead to physical networks stabilized by aromatic interactions and hydrogen bonds, while the inherent ability of gelatin chains to organize in helices is suppressed. Here, the treatment of DAT and DATT gelatin films at defined temperatures (drying at 5 °C, freeze-drying, and freeze-thawing) were explored for the potential to additionally stabilize the hydrogels by increasing the content of helical domains as additional physical netpoints. The influence of the drying procedures on the hydrogel properties such as network morphology and mechanical properties were analyzed by WAXS, swelling, and rheological measurements. The triple helix content had a stabilizing effect on gelatin-based hydrogels at temperatures below the helix-to-coil transition. However, this effect was less pronounced at physiological conditions above the transition temperature, resulting in rapid dissolution of the physical gelatin networks.
机译:据报道,明胶具有酪氨酸衍生部分,脱氨基酪氨酸(DAT)或脱氨基酪氨酰酪氨酸(DATT)的侧链功能化可通过芳香相互作用和氢键稳定物理网络,而明胶链在螺旋中组织的固有能力为压抑。在此,探索了在限定温度(5°C干燥,冷冻干燥和冻融)下处理DAT和DATT明胶膜的潜力,通过增加螺旋结构域的含量作为额外的物理网点,可以进一步稳定水凝胶。 。通过WAXS,溶胀和流变学测量分析了干燥程序对水凝胶性质如网络形态和机械性质的影响。在低于螺旋-螺旋转变温度时,三螺旋含量对基于明胶的水凝胶具有稳定作用。然而,在高于转变温度的生理条件下这种作用不太明显,导致物理明胶网络迅速溶解。

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