Chitosan/gelatin enzymatically cross-linked hydrogels: Composition and temperature effects on the gel's molecular structure.
Hydrogels from biopolymers have been attracting increasing interest in biomedicine, but the lack of structural understanding hinders the development of new applications. Our work focuses on hydrogel scaffolds obtained from the blend of tilapia (fish) gelatin and chitosan. The hydrogels are cross-linked by the microbial enzyme transglutaminase. Two types of gelation will be studied: (a) Chemical gelation, enzymatic reaction (b)Physical-co-chemical gelation, enzymatic reaction done in presence of the gelatin physical network. As hydrogel is more than the added properties of its components and it also requires a particular set of mechanical properties, which are related to its structural organization at the nanoscopic level, we propose to use SANS to achieve an understanding of the structure of the networks at the nano-scale level, both after and during the gelation process. These experiments will give us precious insight into hydrogels architecture and properties allowing us to better correlate bulk and nano-properties in order to allow a better fine tuning of the final hydrogels.
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da Silva, MA; Dreiss; GRILLO Isabelle and SEKHAR Gayathri. (2013). Chitosan/gelatin enzymatically cross-linked hydrogels: Composition and temperature effects on the gel's molecular structure.. Institut Laue-Langevin (ILL) doi:10.5291/ILL-DATA.9-11-1654
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