Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels

Marcelo A. Da Silva; Franziska Bode; Isabelle Grillo; Cécile A. Dreiss

doi:10.1021/acs.biomac.5b00205

Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels

Marcelo A. Da Silva^*, Franziska Bode, Isabelle Grillo, Cécile A. Dreiss

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

61 Citations (Scopus)

Abstract

Small-angle neutron scattering (SANS) was used to characterize the nanoscale structure of enzymatically cross-linked chitosan/gelatin hydrogels obtained from two protocols: a pure chemical cross-linking process (C), which uses the natural enzyme microbial transglutaminase, and a physical-co-chemical (PC) hybrid process, where covalent cross-linking is combined with the temperature-triggered gelation of gelatin, occurring through the formation of triple-helices. SANS measurements on the final and evolving networks provide a correlation length (ξ), which reflects the average size of expanding clusters. Their growth in PC gels is restricted by the triple-helices (ξ ∼ 10s of Å), while ξ in pure chemical gels increases with cross-linker concentration (∼100s of Å). In addition, the shear elastic modulus in PC gels is higher than in pure C gels. Our results thus demonstrate that gelatin triple helices provide a template to guide the cross-linking process; overall, this work provides important structural insight to improve the design of biopolymer-based gels. (Figure Presented).

Original language	English
Pages (from-to)	1401-1409
Number of pages	9
Journal	BIOMACROMOLECULES
Volume	16
Issue number	4
Early online date	15 Mar 2015
DOIs	https://doi.org/10.1021/acs.biomac.5b00205
Publication status	Published - 13 Apr 2015

Access to Document

10.1021/acs.biomac.5b00205

Cite this

@article{5a8d07cb5e3e4bae86506420fad52e6e,

title = "Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels",

abstract = "Small-angle neutron scattering (SANS) was used to characterize the nanoscale structure of enzymatically cross-linked chitosan/gelatin hydrogels obtained from two protocols: a pure chemical cross-linking process (C), which uses the natural enzyme microbial transglutaminase, and a physical-co-chemical (PC) hybrid process, where covalent cross-linking is combined with the temperature-triggered gelation of gelatin, occurring through the formation of triple-helices. SANS measurements on the final and evolving networks provide a correlation length (ξ), which reflects the average size of expanding clusters. Their growth in PC gels is restricted by the triple-helices (ξ ∼ 10s of {\AA}), while ξ in pure chemical gels increases with cross-linker concentration (∼100s of {\AA}). In addition, the shear elastic modulus in PC gels is higher than in pure C gels. Our results thus demonstrate that gelatin triple helices provide a template to guide the cross-linking process; overall, this work provides important structural insight to improve the design of biopolymer-based gels. (Figure Presented).",

author = "{Da Silva}, {Marcelo A.} and Franziska Bode and Isabelle Grillo and Dreiss, {C{\'e}cile A.}",

year = "2015",

month = apr,

day = "13",

doi = "10.1021/acs.biomac.5b00205",

language = "English",

volume = "16",

pages = "1401--1409",

journal = "BIOMACROMOLECULES",

issn = "1525-7797",

publisher = "American Chemical Society",

number = "4",

}

TY - JOUR

T1 - Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels

AU - Da Silva, Marcelo A.

AU - Bode, Franziska

AU - Grillo, Isabelle

AU - Dreiss, Cécile A.

PY - 2015/4/13

Y1 - 2015/4/13

N2 - Small-angle neutron scattering (SANS) was used to characterize the nanoscale structure of enzymatically cross-linked chitosan/gelatin hydrogels obtained from two protocols: a pure chemical cross-linking process (C), which uses the natural enzyme microbial transglutaminase, and a physical-co-chemical (PC) hybrid process, where covalent cross-linking is combined with the temperature-triggered gelation of gelatin, occurring through the formation of triple-helices. SANS measurements on the final and evolving networks provide a correlation length (ξ), which reflects the average size of expanding clusters. Their growth in PC gels is restricted by the triple-helices (ξ ∼ 10s of Å), while ξ in pure chemical gels increases with cross-linker concentration (∼100s of Å). In addition, the shear elastic modulus in PC gels is higher than in pure C gels. Our results thus demonstrate that gelatin triple helices provide a template to guide the cross-linking process; overall, this work provides important structural insight to improve the design of biopolymer-based gels. (Figure Presented).

AB - Small-angle neutron scattering (SANS) was used to characterize the nanoscale structure of enzymatically cross-linked chitosan/gelatin hydrogels obtained from two protocols: a pure chemical cross-linking process (C), which uses the natural enzyme microbial transglutaminase, and a physical-co-chemical (PC) hybrid process, where covalent cross-linking is combined with the temperature-triggered gelation of gelatin, occurring through the formation of triple-helices. SANS measurements on the final and evolving networks provide a correlation length (ξ), which reflects the average size of expanding clusters. Their growth in PC gels is restricted by the triple-helices (ξ ∼ 10s of Å), while ξ in pure chemical gels increases with cross-linker concentration (∼100s of Å). In addition, the shear elastic modulus in PC gels is higher than in pure C gels. Our results thus demonstrate that gelatin triple helices provide a template to guide the cross-linking process; overall, this work provides important structural insight to improve the design of biopolymer-based gels. (Figure Presented).

UR - http://www.scopus.com/inward/record.url?scp=84927944628&partnerID=8YFLogxK

U2 - 10.1021/acs.biomac.5b00205

DO - 10.1021/acs.biomac.5b00205

M3 - Article

AN - SCOPUS:84927944628

SN - 1525-7797

VL - 16

SP - 1401

EP - 1409

JO - BIOMACROMOLECULES

JF - BIOMACROMOLECULES

IS - 4

ER -

Exploring the Kinetics of Gelation and Final Architecture of Enzymatically Cross-Linked Chitosan/Gelatin Gels

Abstract

Access to Document

Other files and links

Fingerprint

Cite this