明胶胶凝对明胶化学交联反应的研究

Study on the Chemical Crosslinking Reaction of Gelatin Gelation

以猪皮胶原为原料,研究了明胶凝胶化的机制以及主要影响因素分析了胶凝过程中化学成分及其含量、反应温度对交联反应的影响,探究胶原明胶化过程微观结构的变化规律,并通过研究物理凝胶、化学凝胶、混合凝胶的方式,观察在凝胶状态化学网络的储能剪切模量与三螺旋构象中明胶残基数量之间的关系,分析了明胶凝胶过程中的光学、力学、交联密度影响等因素,对三种不同的凝胶方式进行总结,从反应动力学、凝胶影响因素等角度分析其三螺旋结构的变化异同。

This paper took pig skin collagen as raw material, explored the mechanism of gelatin gelation and the main influence factors. The effects of chemical composition and contents, reaction tempreture on the crosslinking reaction in the gelation process were deeply analyzed, and the variation law of collagen microstructure in gelatinization process was studied. According to the physical gel, chemical gel and hybrid gel regulation, we observed the storage shear modulus of chemical network in gel state. The relationship between the number of gelatin residues in the triple helix conformation, and the factors of optical, mechanical and crosslinking density in the gelatin gelation process were analyzed. On this basis, three different gelation methods were summarized, and the changes and similarities of the three helix structures were analyzed from the perspectives of reaction kinetics and gelation influence factors.