Cross-linked gelatin gels and methods of making them

Details Cross-linked gelatin gels and methods of making them Cross-linked gelatin gels and methods of making them

1996-05-01

1998-11-10

Witz, Jean C.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Enzymatic production of a protein or polypeptide

435182, 435193, 530354, C12P 2106, C12N 1104, C12N 910, A61K 3817

Patent

active

058342320

ABSTRACT:
Enzymatically cross-linked protein gels and methods for preparing them are disclosed. The methods comprise adding a transglutaminase, such as factor XIII, to a composition of a temperature-sensitive gel-forming protein, such as gelatin or collagen, and incubating the composition and transglutaminase under gel-forming conditions. The resulting gels have superior strength and thermal stability, and can be used within a variety of medical and industrial applications.

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