Cross-linked protein gels and methods of making them

C - Chemistry – Metallurgy – 09 – H

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

C09H 5/00 (2006.01) A23J 3/06 (2006.01) A23L 1/0562 (2006.01) A61K 9/16 (2006.01) A61K 9/50 (2006.01) A61K 38/22 (2006.01) A61K 38/58 (2006.01) A61K 47/42 (2006.01) A61K 47/48 (2006.01) A61L 27/34 (2006.01) C07K 14/78 (2006.01) C09H 1/00 (2006.01) C12P 21/02 (2006.01) G03C 1/047 (2006.01) G03C 1/30 (2006.01)

Patent

CA 2273498

Enzymatically cross-linked protein gels and methods for preparing them are disclosed. The methods comprise adding a transglutaminase, such as factor XIII, to a composition of a temperature- sensitive gel-forming protein, such as gelatin or collagen, and incubating the composition and transglutaminase under gel-forming conditions. The resulting gels have superior strength and thermal stability, and can be used within a variety of medical and industrial applications.

Gels de protéines réticulées par action enzymatique et leurs procédés de fabrication. Les procédés consistent à ajouter une transglutaminase telle que le facteur XIII à une composition formée par une protéine thermosensible et gélifiante telle que la gélatine ou le collagène, et à incuber la composition et la transglutaminase dans des conditions favorisant la formation de gels. Les gels qui en résultent possèdent une résistance et une stabilité thermique accrues et peuvent avoir de nombreuses applications médicales ou industrielles.

LandOfFree

Say what you really think

Search LandOfFree.com for Canadian inventors and patents. Rate them and share your experience with other people.

Rating

Cross-linked protein gels and methods of making them does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Cross-linked protein gels and methods of making them, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Cross-linked protein gels and methods of making them will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFCA-PAI-O-1727256

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.