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Enzymatic degradation of formaldehyde-crosslinked gelatin

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Biotechnology Techniques

Abstract

A general method is proposed for characterizing the enzymatic degradability of formaldehyde-crosslinked gelatin which is simple and uses subtilisin as a readily available, commercial alkaline proteinase. Solubilization of gelatin involved dissolution of species not chemically bonded to the crosslinked network, as well as the soluble fractions resulting to the enzymatic degradation. There was a linear relationship between the complete solubilization time of the gelatin and its exposure time to the formaldehyde crosslinking procedure. © Rapid Science Ltd. 1998

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Authors and Affiliations

  1. Faculty of Biology, Sofia University, Sofia, Bulgaria

    P. Dalev

  2. Laboratory on Structure and Properties of Polymers, Sofia University, Sofia, Bulgaria

    E. Vassileva & S. Fakirov

  3. Department of Chemistry and the Polymer Research Center, University of Cincinnati, Cincinnati, Ohio Cincinnati, USA

    J.E. Mark

Authors
  1. P. Dalev
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  2. E. Vassileva
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  3. J.E. Mark
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  4. S. Fakirov
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Dalev, P., Vassileva, E., Mark, J. et al. Enzymatic degradation of formaldehyde-crosslinked gelatin. Biotechnology Techniques 12, 889–892 (1998). https://doi.org/10.1023/A:1008861411364

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  • DOI: https://doi.org/10.1023/A:1008861411364

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