4.7 Article

Effect of aggregation behavior of gelatin in aqueous solution on the grafting density of gelatin modified with glycidol

Journal

COLLOIDS AND SURFACES B-BIOINTERFACES
Volume 95, Issue -, Pages 201-207

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.colsurfb.2012.02.041

Keywords

Gelatin; Modify; Grafting density; Glycidol; Aggregation behavior; Structural transition

Funding

  1. National Natural Science Funds of China [21176147]
  2. Shandong Province in the Young Scientist Award Fund of China [02BS109]

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The effect of aggregation behavior of gelatin in aqueous solution on the grafting density of glycidol grafted gelatin polymers (GGG polymers) was investigated. The grafting density was measured using the Van Slyke method by calculating the conversion rate of free -NH2 groups of gelatin. The conversion rate reached peak values at 6% and 14% of the gelatin aqueous solution. SEM micrographs displayed a series of structural transitions (i.e., spherical, spindle, butterfly, irregular and dendritic aggregates) at varying concentrations from 2% to 16% (w/w) at an interval of 2% (w/w). The spindle aggregates reappeared at the concentrations of 6% and 14%. Viscosity measurements indicated that the physicochemical properties of the gelatin solution had changed with increasing concentration. UV and CD analysis indicated that hydrophobic interactions competed with hydrogen bonding, and the random coils partly transformed to beta-sheet structure by changing the concentration. Zeta potential and pH data confirmed the increasing electrostatic repulsion associated with increasing the hydrophobic region. XPS analysis revealed that the elemental composition of the gelatin particle surface changed with variation in the aggregate structure, determining the monotonic variation of the grafting density with increasing concentration. Results demonstrate that aggregation behavior of gelatin in aqueous solution plays a crucial role in deciding the grafting density of gelatin modified products. Crown Copyright (C) 2012 Published by Elsevier B.V. All rights reserved.

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