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     Advance Journal of Food Science and Technology


Research on Water Bath Dynamic Cross-linking Properties of Bone Scaffold Made of Gelatin and Sodium Alginate

Lulu Zheng, Yuanyuan Liu, Feifei Yan, Weihua Chen, Fuhua Zhang and Qingxi Hu
Rapid Manufacturing Engineering Center, Shanghai University, Shanghai 200444, P.R. China
Advance Journal of Food Science and Technology  2013  10:1318-1321
http://dx.doi.org/10.19026/ajfst.5.3103  |  © The Author(s) 2013
Received: May 16, 2013  |  Accepted: July 05, 2013  |  Published: October 05, 2013

Abstract

This study presents a novel water bath dynamic cross-linking method which involves cross-linking process when the bone scaffold is being manufactured. Biomaterial possesses good biocompatibility, but possesses poor mechanical properties. Thus, the uncross-linked bone scaffold usually degrades rapidly, contracts easily and can’t meet the requirements of scaffold for tissue engineering. After being cross-linked by $Ca^{2+}$ ions, scaffold made of Gelatin and Sodium Alginate (SA), one kind of gel-type scaffolds, can present much better mechanical properties. However, $Ca^{2+}$ ions can react with SA solution and the gel can limit the flowing of $Ca^{2+}$ ions in the entire system, hence making cross-linking process uneven for the inner part. Applying the novel approach, the designed experiment verifies the scaffold can posses higher porosity, contain more water, has lower degradation rate and better mechanical properties.

Keywords:

Cross-linking, $Ca^{2+}$ ions, mechanical properties, water bath dynamic,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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