Characterization of the Network Structure of Carbodiimide Cross-Linked Gelatin Gels

Abstract

The network structure of native and carbodiimide cross-linked gelatin A and B gels was studied based on their rheological behavior. Gelatin A and B contain different numbers of carboxylic acid groups caused by different preparation conditions and had previously shown different characteristics in controlled release applications. It was evaluated to which extent chemical cross-linking densified the network structure of physical gelatin gels. After normalization of the equilibrium shear modulus (Ge) with respect to swelling (Q), it was observed that the normalized Ge values largely depend on the way gelatin is prepared from collagen. At an equal number of chemical junctions, chemically cross-linked gelatin B gels had a lower elasticity modulus than chemically cross-linked gelatin A gels. This seemed contradictory as gelatin B contains more carboxylic acid groups, available for cross-linking, but is related to a higher probability for intramolecular cross-linking, as was validated quantitatively by chemical a...