交联对胶原溶液的动态流变性能和热稳定性能的影响

The effect of cross-linking on the dynamic viscoelastic properties and thermal stability of collagen solution

为了提高胶原溶液的粘弹性能和热稳定性,以及提高胶原耐酶解的能力,使用一种新的交联剂——N-羟基琥珀酰亚胺己二酸酯(NHS-AA),对胶原溶液进行交联改性。动态流变仪测定结果表明,在f=0.02Hz和25℃时,胶原溶液的弹性模量(G′)、粘性模量(G″)和复数粘度(η*)分别从未交联时的0.03、0.11Pa和0.76Pa.s增加到22.83、3.36Pa和143.90Pa.s。差示扫描量热分析仪(DSC)测量结果显示,交联后胶原溶液的热变性温度达到42.5℃,比未交联胶原溶液(40.4℃)提高了2.1℃。针对交联后胶原溶液制成的海绵,电泳法(SDS-PAGE)研究表明胶原海绵抗酶降解能力显著增强。

To improve the viscoelastic properties,thermal stability and enzymatic resistance of collagen,collagen solution was cross-linked with a novel cross-linker,N-hydroxysuccinimide activated adipic acid（NHS-AA）,and the effect of NHS-AA on the physicochemical properties of collagen was investigated.The rheological and thermal properties of cross-linked collagen solutions have been investigated by means of dynamic frequency sweeps and differential scanning calorimeter（DSC）.At 25℃,when the concentration of NHS-AA was increased from 0 to 0.03%,the storage modulus（G′）,loss modulus（G″）,complex viscosity（η＊） of collagen solution increased from 0.03,0.11Pa,0.76Pa·s to 22.83,3.36Pa,143.90Pa·s,respectively.Denaturation temperature（Td） of cross-linked collagen solution was about 2.1℃ higher than that of uncross-linked collagen solution（40.4℃）.The sample solutions were lyophilized to become sponges,the resistance to trypsin digestion of these sponges were observed by sodium dodecyl sulphate polyacrylamide gel electrophoresis（SDS-PAGE）.The results shown that,after cross-linking,enzymatic resistance were improved significantly.