Influence of Weak and Covalent Bonds on Formation and Hydrolysis of Gelatin Networks

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 r...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Biomacromolecules 2004-09, Vol.5 (5), p.1662-1666
Hauptverfasser:	Giraudier, Sébastien, Hellio, Dominique, Djabourov, Madeleine, Larreta-Garde, Véronique
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Exact sciences and technology Gelatin - chemistry Gelatin - metabolism Hydrolysis Natural polymers Physicochemistry of polymers Proteins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!