Enzyme-Catalyzed Crosslinking in a Partly Frozen State: A New Way to Produce Supermacroporous Protein Structures.
(2013) In Macromolecular Bioscience 13(1). p.67-76- Abstract
- In this study a new way to produce supermacroporous protein structures was investigated. Enzyme-mediated crosslinking of gelatin or casein was performed in a partly frozen state, which yielded stable, protein-based cryogels. The reaction kinetics for the formation of cryogels were found to be fairly slow, most likely due to the low temperature (-12 °C) used or due to an increased viscosity owing to the cryo-concentration taking place. The produced cryogels were characterized with regards to their physical properties and in vitro degradation. Furthermore, cryogels produced from gelatin and casein were evaluated as potential scaffolds by fibroblast cultivation to confirm their in vitro biocompatibility. Gelatin- and casein-based scaffolds... (More)
- In this study a new way to produce supermacroporous protein structures was investigated. Enzyme-mediated crosslinking of gelatin or casein was performed in a partly frozen state, which yielded stable, protein-based cryogels. The reaction kinetics for the formation of cryogels were found to be fairly slow, most likely due to the low temperature (-12 °C) used or due to an increased viscosity owing to the cryo-concentration taking place. The produced cryogels were characterized with regards to their physical properties and in vitro degradation. Furthermore, cryogels produced from gelatin and casein were evaluated as potential scaffolds by fibroblast cultivation to confirm their in vitro biocompatibility. Gelatin- and casein-based scaffolds both supported cell proliferation and migration through the scaffold. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3347222
- author
- Kirsebom, Harald LU ; Elowsson, Linda LU ; Berillo, Dmitry LU ; Cozzi, Séverine LU ; Inci, Ilyas LU ; Piskin, Erhan ; Galaev, Igor LU and Mattiasson, Bo LU
- organization
- publishing date
- 2013
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Macromolecular Bioscience
- volume
- 13
- issue
- 1
- pages
- 67 - 76
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- wos:000313913100009
- pmid:23239633
- scopus:84872805660
- pmid:23239633
- ISSN
- 1616-5195
- DOI
- 10.1002/mabi.201200343
- language
- English
- LU publication?
- yes
- id
- 896eaedd-0e96-4fa8-b676-eea58db36cdf (old id 3347222)
- date added to LUP
- 2016-04-01 10:09:54
- date last changed
- 2022-02-17 07:20:23
@article{896eaedd-0e96-4fa8-b676-eea58db36cdf,
abstract = {{In this study a new way to produce supermacroporous protein structures was investigated. Enzyme-mediated crosslinking of gelatin or casein was performed in a partly frozen state, which yielded stable, protein-based cryogels. The reaction kinetics for the formation of cryogels were found to be fairly slow, most likely due to the low temperature (-12 °C) used or due to an increased viscosity owing to the cryo-concentration taking place. The produced cryogels were characterized with regards to their physical properties and in vitro degradation. Furthermore, cryogels produced from gelatin and casein were evaluated as potential scaffolds by fibroblast cultivation to confirm their in vitro biocompatibility. Gelatin- and casein-based scaffolds both supported cell proliferation and migration through the scaffold.}},
author = {{Kirsebom, Harald and Elowsson, Linda and Berillo, Dmitry and Cozzi, Séverine and Inci, Ilyas and Piskin, Erhan and Galaev, Igor and Mattiasson, Bo}},
issn = {{1616-5195}},
language = {{eng}},
number = {{1}},
pages = {{67--76}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Macromolecular Bioscience}},
title = {{Enzyme-Catalyzed Crosslinking in a Partly Frozen State: A New Way to Produce Supermacroporous Protein Structures.}},
url = {{http://dx.doi.org/10.1002/mabi.201200343}},
doi = {{10.1002/mabi.201200343}},
volume = {{13}},
year = {{2013}},
}