Dear all, recently i have tried to prepare a composite gel containing gelatin with transglutaminase. After placing the mix inside the incubator, the entire gel turned white. Why is this happening?
Thank you for your kind assistance. :)
Gelatin alone forms physical gels (crosslinked are weak-bonds) at low temperature but with transglutaminase chemical gels are expected at 37°C (crosslinked are covalent-bonds). These covalents bonds are catalyzed by the enzyme and thus they are strongly correlated with the enzyme diffusion.
Gelatin alone forms physical gels (crosslinked are weak-bonds) at low temperature but with transglutaminase chemical gels are expected at 37°C (crosslinked are covalent-bonds). These covalents bonds are catalyzed by the enzyme and thus they are strongly correlated with the enzyme diffusion. Depending on the gelatin concentration, the enzyme is likely not so free to diffuse and the crosslinking space-distribution is probably widely heterogeneous (very dense around each enzyme molecule). These heterogeneities are responsible for important light scattering and for turbidity.
Gelatin alone forms physical gels (crosslinked are weak-bonds) at low temperature but with transglutaminase chemical gels are expected at 37°C (crosslinked are covalent-bonds). These covalents bonds are catalyzed by the enzyme and thus they are strongly correlated with the enzyme diffusion.
Gelatin alone forms physical gels the bonds are weak at low temperatures
But thetransglutaminase chemical gels are expected at 37
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