期刊
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
卷 22, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/ijms22073346
关键词
bacterial cellulose; collagen; ex situ modification; cross-linking; structural characteristics
资金
- Polish national research budget, under the National Centre for Research and Development (NCBiR) [PBS2/A7/16/2013]
This study compares the properties of bacterial cellulose/fish collagen composites (BC/Col) after enzymatic and chemical cross-linking, revealing that enzymatic cross-linking can enhance thermal stability and crystallinity of the material, while oxBC/Col resulting from chemical cross-linking shows lower thermal stability and crystallinity.
This article compares the properties of bacterial cellulose/fish collagen composites (BC/Col) after enzymatic and chemical cross-linking. In our methodology, two transglutaminases are used for enzymatic cross-linking-one recommended for the meat and the other proposed for the fish industry-and pre-oxidated BC (oxBC) is used for chemical cross-linking. The structure of the obtained composites is characterized by scanning electron microscopy, thermogravimetric analysis, X-ray diffraction, and Fourier transform infrared spectroscopy, and their functional properties by mechanical and water barrier tests. While polymer chains in uncross-linked BC/Col are intertwined by H-bonds, new covalent bonds in enzymatically cross-linked ones are formed-resulting in increased thermal stability and crystallinity of the material. The C2-C3 bonds cleavage in D-glucose units, due to BC oxidation, cause secondary alcohol groups to vanish in favor of the carbonyl groups' formation, thus reducing the number of H-bonded OHs. Thermal stability and crystallinity of oxBC/Col remain lower than those of BC/Col. The BC/Col formation did not affect tensile strength and water vapor permeability of BC, but enzymatic cross-linking with TG(GS) improved them significantly.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据