摘要
研究不同冻力明胶的溶胀动力学和稳定性差异,探讨影响明胶冻力和交联活性的组分。采用SDS-PAGE法测定不同冻力明胶中各组分的含量,用CM52阳离子交换柱分离得明胶α,β和γ组分,并利用甲醛交联模拟实验考察α,β和γ组分的交联活性,同时以平衡膨胀率(Seq)和ε-氨基酸残基含量为指标,对不同冻力明胶进行溶胀动力学和交联稳定性的考察。结果表明,随着明胶α组分含量增大,明胶的冻力升高,而其平衡膨胀率数值却减小;α,β和γ组分的ε-氨基酸残基含量及交联活性均以α>β>γ的顺序下降;随着明胶冻力的增大,ε-氨基酸残基含量逐渐升高,加速条件下实验结果表明,高冻力明胶较为不稳定,贮存过程中易发生交联。
The purpose of this study was to investigate swelling kinetics and stability of gelatins with different gel strengths,as well as the component which might affect gel strength and cross-linking reactivity.SDS-PAGE assay was undertaken to determine the content of gelatin components-α,β and γ component which were isolated through CM52 cation exchange column,and the cross-linking activity of the components was determined by the formaldehyde cross-linking simulation study.At the same time,the equilibrium swelling ratio（Seq） and ε-amino acid residue content indicative of the swelling kinetics and the stability of cross-linking were assessed according to the methods reported in the literatures.It was shown that the increase in α-component led to the corresponding increase in the gel strength of gelatin but the decrease in the equilibrium swelling ratio.The ε-amino acid residue contents of α,β and γ components decreased in the order of α〉 β 〉γ.It was found that the gel strength increased as the ε-amino acid content did.Accelerating study showed that instability-indicative cross-linking could occour in the gelatin with higher gel strength during storage.
出处
《中国药科大学学报》
CAS
CSCD
北大核心
2010年第5期435-440,共6页
Journal of China Pharmaceutical University
基金
国家"重大新药创制"科技重大专项资助项目(No.2009ZX09310-004)
国家中医药管理局中医药科学技术研究计划资助项目(No.06-07ZP20)~~
关键词
明胶
冻力
平衡膨胀率
ε-氨基酸残基
gelatin
gel strength
equilibrium swelling ratio
ε-amino acid residue
