2017
DOI: 10.4236/msce.2017.51015
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Adsorption and Desorption Behaviors of Bovine Serum Albumin on Gelatin/Chitosan Sponge

Abstract: Gelatin (Gel) and chitosan (CTS) have several biomedical applications because of their biodegradability and biocompatibility. Crosslinking of Gel and Gel/CTS systems was evaluated using N-acetyl-D-glucosamine (GlcNAc) formed into sponges by lyophilization. The prepared sponges were used to study the adsorption and desorption of fluorescein isothiocyanate (FITC) labeled bovine serum albumin (BSA) as a model instead of a growth factor. The effect of FITC-BSA concentration and temperature on the adsorption behavi… Show more

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Cited by 5 publications
(9 citation statements)
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“…45 Protein charge is usually influenced by a function of pH. 48,49 Low pH proteins are positively charged, and high pH proteins are negatively charged. 49 However, in this study, BSA proteins' pH value will be fixed in the same range as the human synovial fluid; pH 7-7.6.…”
Section: Surface Charge Measurementmentioning
confidence: 99%
“…45 Protein charge is usually influenced by a function of pH. 48,49 Low pH proteins are positively charged, and high pH proteins are negatively charged. 49 However, in this study, BSA proteins' pH value will be fixed in the same range as the human synovial fluid; pH 7-7.6.…”
Section: Surface Charge Measurementmentioning
confidence: 99%
“…Protein adsorption onto gelatin hydrogels cross-linked by CME-PRXs was evaluated according to previous reports [30]. Briefly, gelatin hydrogels cross-linked by CME-PRXs (width: 10 mm; length: 10 mm; height: 0.5 mm) were put onto 12-well plates.…”
Section: Protein Adsorption Assaymentioning
confidence: 99%
“…Protein charge is usually found to be influenced by a function of pH [34][35]. Low pH proteins are positively charged and high pH proteins are negatively charged [35]. However, in this study, the pH value of BSA proteins used will be fixed as the same range as the human synovial fluid; pH 7-7.6 [21].…”
Section: Surface Chargementioning
confidence: 99%
“…Protein charge is usually found to be influenced by a function of pH [34][35]. Low pH proteins are positively charged and high pH proteins are negatively charged [35].…”
Section: Surface Chargementioning
confidence: 99%