2013
DOI: 10.1016/j.polymertesting.2013.05.004
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Thermal and hydrolytic degradation of electrospun fish gelatin membranes

Abstract: The thermal and hydrolytic degradation of electrospun gelatin membranes cross-linked with glutaraldehyde in vapor phase has been studied. In vitro degradation of gelatin membranes was evaluated in phosphate buffer saline solution at 37 ºC. After 15 days under these conditions, a weight loss of 68 % was observed, attributed to solvation and depolymerization of the main polymeric chains. Thermal degradation kinetics of the gelatin raw material and as-spun electrospun membranes showed that the electrospinning pro… Show more

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Cited by 71 publications
(57 citation statements)
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“…Poly(vinyl alcohol) (PVA) gels are often applied as cartilage substitutes as they may mimic the elastic modulus of cartilage 20,21 , as they offer the possibility of formation of physical cross-links during freezing/thawing cycles without the need of toxic monomers used typically in chemically cross-linked gels 22 such as gelatin 23 or chitosan 24 . During exposure to cold temperatures promoting water freezing, phase separation leads to regions of high PVA concentration, hydrogen bonding and crystallite formation due to the higher packing of the PVA chains 25 .…”
Section: Introductionmentioning
confidence: 99%
“…Poly(vinyl alcohol) (PVA) gels are often applied as cartilage substitutes as they may mimic the elastic modulus of cartilage 20,21 , as they offer the possibility of formation of physical cross-links during freezing/thawing cycles without the need of toxic monomers used typically in chemically cross-linked gels 22 such as gelatin 23 or chitosan 24 . During exposure to cold temperatures promoting water freezing, phase separation leads to regions of high PVA concentration, hydrogen bonding and crystallite formation due to the higher packing of the PVA chains 25 .…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, cross-linking is typically associated to a colour change from white to pale yellow [25]. These colour changes have been attributed to the formation of aldimine linkages (-CH=N-) between the free amino acids of lysine or hydroxylysine amino acids residues of the protein and the aldehyde groups of GA [41,51]. (assigned to N-H bending vibration) [52].…”
Section: Resultsmentioning
confidence: 99%
“…Fish gelatine (FG) and formic acid (FA) were purchased from SigmaAldrich and N,N-dimethylformamide (DMF) was acquired from Merck. The polymer solution was prepared as described elsewhere [41]. Briefly, fish gelatine was dissolved in a mixture of FA and DMF (4:6 v/v) at 50 °C to achieve a final gelatine concentration of 30 wt%.…”
Section: Methodsmentioning
confidence: 99%
“…These color changes (along with the shrinkage effect) have been attributed to the formation of aldimine linkages (-CH=N-) between the free amino acids of lysine or hydroxylysine amino acids residues of the protein, and the aldehyde groups of GA [22,27]. Cross-linked gelatin fiber mats exposed for 24 h to GA vapor were immersed in PBS at room temperature, and the swelling behavior was measured over time (Figure 3a).…”
Section: Resultsmentioning
confidence: 99%
“…Finally, the modified membranes were evaluated regarding their viability for biological applications by evaluating cell adhesion and proliferation of mouse embryo fibroblast 3T3 cells (MC-3T3-E1) in vitro. [22]. A film of gelatin was processed from the above-mentioned solution by adding 1 % GA to the solution and before spreading into a Teflon dish.…”
Section: Introductionmentioning
confidence: 99%