铬革屑酶法提取胶原蛋白制备高分子量产物--Ⅱ.凝胶的改性

铬饼中的凝胶在酶化后交联得到的产物有较好的物性.改性后的凝胶强度、熔点、粘性和凝胶温度都更高.在测定了该产物的其它特性（如发泡性和胶粘性）和分子量分布可以进一步确定它的物性.已经有文献报道过酶化改性后的具有交联特性的各种蛋白用于食品工业中.同时也发现,酶化法改性后的凝胶分子量会增加,尤其对提高质量较差的凝胶特性效果显著.回收后的一系列改性蛋白可以广泛用于各种产品中,包括粘合剂,化妆品,胶片,胶囊和肥料中以及在革产品中作为重要的涂层或填充材料.

Preparation of High Molecular Weight Products by Crosslinking Protein Isolated from the Enzymatic Processing of Chromium-Containing Collagenous Waste : Ⅱ. Modification of Gelatin

Gelatin isolated during the processing of chrome shavings,can be enzymatically crosslinked to give products with improved physical properties.The products isolated from these modifications have enhanced gel strengths(Bloom) and higher melting points,viscosities,and temperatures of gelation.We further pursued characterization of these products by examining additional functional properties(e.g.,foamability and adhesiveness) as well as molecular weight distribution.It has been established in the literature that a variety of proteins used in food products are polymerized by the crosslinking properties of enzymatic modification. We found that the molecular weight of gelatin could be increased by this treatment,with particular advantage in improving the physical properties of low quality gelatins.The recovered and subsequently modified protein has applications in a wide range of products,including adhesives,cosmetics,films,encapsulating agents,fertilizers,and-of significance to the leather industry-as coatings or fillers.