Enzymatic degradation of formaldehyde-crosslinked gelatin

被引：22

作者：

Dalev, P ^{[1
]}

Vassileva, E

Mark, JE

Fakirov, S

机构：

[1] Univ Sofia, Fac Biol, Sofia 1421, Bulgaria

[2] Univ Sofia, Struct & Properties Polymers Lab, BU-1126 Sofia, Bulgaria

[3] Univ Cincinnati, Dept Chem, Cincinnati, OH 45221 USA

[4] Univ Cincinnati, Ctr Polymer Res, Cincinnati, OH 45221 USA

来源：

BIOTECHNOLOGY TECHNIQUES | 1998年 / 12卷 / 12期

基金：

美国国家科学基金会;

关键词：

gelatin; degradation; proteinases; subtilisin; formaldehyde-crosslinking;

D O I：

10.1023/A:1008861411364

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A general method is proposed for characterizing the enzymatic degradability of formaldehyde-crosslinked gelatin which is simple and uses subtilisin as a readily available, commercial alkaline proteinase. Solubilization of gelatin involved dissolution of species not chemically bonded to the crosslinked network, as well as the soluble fractions resulting from the enzymatic degradation. There was a linear relationship between the complete solubilization time of the gelatin and its exposure time to the formaldehyde crosslinking procedure.

引用

页码：889 / 892

页数：4

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