丁二酰亚胺
降级(电信)
明胶
试剂
生物相容性
化学
化学工程
微观结构
生物相容性材料
分子
材料科学
京尼平
化学改性
高分子化学
有机化学
复合材料
计算机科学
生物医学工程
工程类
电信
医学
壳聚糖
作者
Shengbin He,Jingtong Wang,Zhao Li,Yongqiang Cao,Xueping Ning,Jian Sun,Quanzhi Chen,Min Ling
标识
DOI:10.1016/j.fochx.2023.100699
摘要
Generally, gelatin was irreversibly cross-linked by chemical reagents to improve its water-resistance. However, few chemical reagents meet both the requirements of high cross-inking efficiency and tunable degradation. Here a reversible cross-linker, disulphide-containing bis-succinimide, was synthesized and used to control the cross-linking and degradation of edible gelatin film. Mixture of the gelatin and cross-linker for 120 min generated gelatin films that could preserve their morphology in 37 ℃ warm water for above 40 days. The gelatin film changed its microstructure from net to tightness after the cross-linking, thus facilitating the embedding of the targeted molecule into the gelatin material. The degradation of the cross-linked gelatin film and the release of its inclusion could be controlled by biocompatible glutathione. This work provides a good method for preparing modified gelatin with promising water-resistance, good biocompatibility, and tunable degradation for food/biomedical engineering applications.
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