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果胶一明胶原位交联水凝胶的制备与特征Bhuvanesh G, et al.Carbohydrate Polymers 2014,106:312～318.交联水凝胶是由高碘酸盐氧化果胶(OP)和明胶原位反应制得的。反应通过OP的醇基与明胶的氨基集形成希夫碱而进行。本文对不同的反应参数例如反应时间、反应温度、反应pH值以及构成成分对交联效能的影响进行了研究。通过场发射电子扫描显微镜(FESEM)观察发现在OP和明胶交联反应后,制成了均匀的单相系统。对水凝胶的溶胀性进行了研究并发现平衡溶胀随着明胶含量不同(10%～40%)在195%～324%范围内变
Preparation and characterization of pectin-gelatin in situ crosslinked hydrogels Bhuvanesh G, et al. Carbohydrate Polymers 2014, 106: 312 to 318. The crosslinked hydrogels consist of periodate-oxidized pectin (OP) and gelatin In situ reaction system. The reaction is carried out by forming a Schiff base from the alcohol group of OP and the aminome of gelatin. In this paper, different reaction parameters such as reaction time, reaction temperature, reaction pH and the influence of the components on the crosslinking efficiency were studied. Observation by field emission scanning electron microscopy (FESEM) revealed that after the crosslinking reaction between OP and gelatin, a homogeneous single-phase system was produced. The swelling of hydrogels was studied and it was found that the equilibrium swelling varied with the gelatin content (10% ~ 40%) in the range of 195% ~ 324%