Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose

摘要: ABSTRACTA mixture comprising horseradish peroxidase (HRP), glucose oxidase, and was used to cross-link bovine gelatin via dityrosine formation. Suitable HRP, addition levels, reaction time were studied with single-factor trials, selected as 100 U, 1 0.025 mmol/g protein, 3 h, respectively. Electrophoretic circular dichroism analyses showed that the cross-linked contained high levels of polymerized proteins, had a typical triple helix structure at 5°C, but more ordered secondary 40°C. In comparison gelatin, better colloidal stabilization in dispersion through formation aggregates smaller hydrodynamic radius (73.3 versus 97.2 nm) negative zeta-potential (–8.15 –5.88 mV), enhanced thermal stability higher decomposition temperature (323.7°C 320.8°C), less mass loss (50.10% 50.90%) formed gels shorter gelation (14.1 34...