肿胀 的
辐照
化学
灭菌(经济)
水溶液
化学稳定性
酶
化学改性
生物物理学
化学工程
有机化学
材料科学
生物化学
复合材料
生物
工程类
外汇
物理
核物理学
货币经济学
经济
外汇市场
作者
Monika Šupová,Tomáš Suchý,Hynek Chlup,Miloslav Šulc,Tomáš Kotrč,Lucie Šilingová,Margit Žaloudková,Šárka Rýglová,M. Braun,David Chvátil,Zdeněk Hrdlička,Milan Houška
标识
DOI:10.1016/j.ijbiomac.2023.126898
摘要
The aim of our study was to describe the impact of collagen in the gel and dry state to various doses of electron beam radiation (1, 10 and 25 kGy) which are using for food processing and sterilization. The changes in the chemical compositions (water, amino acids, lipids, glycosaminoglycans) were analyzed and the changes in the structure (triple-helix or β-sheet, the integrity of the collagen) were assessed. Subsequently, the impact of the applied doses on the mechanical properties, stability in the enzymatic environment, swelling and morphology were determined. The irradiated gels evinced enhanced degrees of cross-linking with only partial degradation. Nevertheless, an increase was observed in their stability manifested via a higher degree of resistance to the enzymatic environment, a reduction in swelling and, in terms of the mechanical behaviour, an approximation to the non-linear behavior of native tissues. In contrast, irradiation in the dry state exerted a somewhat negative impact on the observed properties and was manifested mainly via the scission of the collagen molecule and via a lower degree of stability in the aqueous and enzymatic environments. Neither the chemical composition nor the morphology was affected by irradiation.
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