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Effect of Salts on the Thermal Stability of Physically Crosslinked Gelatin Hydrogels
Jianlong Zhang,Congde Qiao,Xianguang Ma,Weiliang Liu,Qinze Liu 한국고분자학회 2017 폴리머 Vol.41 No.4
The effects of preparation conditions, such as polymer concentration, annealing temperature, annealing time and pH, on the melting behavior of gelatin gels were investigated. An optimum condition of gel preparation for calorimetric test is obtained. In addition, the influence of salt including salt concentration and salt type on the melting behavior of gelatin gels was explored by DSC and rheometer. It was found that the melting temperature first increased and then decreased with an increase in salt concentration. This result indicates that electrostatic interactions are important for the formation and stability of gelatin gels. Moreover, the melting temperature of polymer gels with different salt addition conforms to the following orders: Na<SUP>+</SUP><Ca<SUP>2+</SUP><Cr<SUP>3+</SUP>. The different trend observed in respect of the storage modulus indicated that the triple helices dominated the gelatin gel strength, and the binding mechanism of Ca2+ may be different from that of Cr<SUP>3+</SUP>.