期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：10
页码：1318-1321
出版社：MAXWELL Science Publication
摘要：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 Ca2+ ions, scaffold made of Gelatin and Sodium Alginate (SA), one kind of gel-type scaffolds, can present much better mechanical properties. However, Ca2+ ions can react with SA solution and the gel can limit the flowing of Ca2+ 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.
