Biotechnology Techniques

, Volume 12, Issue 12, pp 889–892

Enzymatic degradation of formaldehyde-crosslinked gelatin

  • P. Dalev
  • E. Vassileva
  • J.E. Mark
  • S. Fakirov
Article

DOI: 10.1023/A:1008861411364

Cite this article as:
Dalev, P., Vassileva, E., Mark, J. et al. Biotechnology Techniques (1998) 12: 889. doi:10.1023/A:1008861411364

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

Gelatin degradation proteinases subtilisin formaldehyde-crosslinking 

Copyright information

© Chapman and Hall 1998

Authors and Affiliations

  • P. Dalev
    • 1
  • E. Vassileva
    • 2
  • J.E. Mark
    • 3
  • S. Fakirov
    • 2
  1. 1.Faculty of BiologySofia UniversitySofiaBulgaria
  2. 2.Laboratory on Structure and Properties of PolymersSofia UniversitySofiaBulgaria
  3. 3.Department of Chemistry and the Polymer Research CenterUniversity of CincinnatiCincinnati, Ohio CincinnatiUSA