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ABSTRACT
The effects of two cross-linking agents (genipin and polyphenol) on the physical properties of gelatin hydrogels were studied to determine the more effective natural cross-linking agent. The highest gel strength obtained with polyphenols was 136.9 N/mm2 at concentrations up to 360 μg polyphenols/g gelatin, whereas the highest strength of samples cross-linked with genipin was 98.4 N/mm2 with 300 mg genipin/g dry gelatin. Scanning electron microscopy showed that gelatin modified by polyphenols at 360 μg/g gelatin had the most compact surface. Cross-linked gelatin-polyphenol exhibited a markedly enhanced denaturation temperature and greater thermal stability than gelatin–genipin.
Additional information
Funding
This study was supported by National Natural Science Foundation (31371791), the most important open fund projects in Zhejiang province (xkzsc06), special funds for scientific research on public causes (201305013), and the Program for Changjiang Scholars and Innovative Research Team in University.
