Chemo-osmotically driven inhomogeneity growth during the enzymatic gelation of gelatin

We present an extensive study of the enzyme-mediated, isothermal formation of covalently cross-linked gelatin gels. We find that the enzymatic activity in the forming network is drastically reduced compared with that in solution, and show that this can be attributed to the growing level of cross-lin...

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Veröffentlicht in:	Soft matter 2012-01, Vol.8 (12), p.3363-3373
Hauptverfasser:	Souguir, Hayfa, Ronsin, Olivier, Larreta-Garde, Vronique, Narita, Tetsuharu, Caroli, Christiane, Baumberger, Tristan
Format:	Artikel
Sprache:	eng
Schlagworte:	Condensed Matter Physics
Online-Zugang:	Volltext
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