MECHANISM OF THE GELATION OF FIBROIN SOLUTION

被引：98

作者：

AYUB, ZH

ARAI, M

HIRABAYASHI, K

机构：

[1] Department of Molecular Biotechnology, Faculty of Technology, Tokyo University of Agriculture and Technology, Koganei-shi, Tokyo 184, Nakamachi

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1993年 / 57卷 / 11期

关键词：

D O I：

10.1271/bbb.57.1910

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Degummed silk was dissolved in a mixture of CaCl2 and ethanol at low temperature. The concentration and pH of the centrifuged, filtered, and dialyzed silk solution were adjusted, and then it was kept in an air-conditioned room for gelation. The mechanism of the gelation and the gel structure were studied. It was found that the gel was formed due to the formation of beta-structure in the fibroin solution. The gelation was dependent on the pH of the fibroin solution.

引用

页码：1910 / 1912

页数：3

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