Cross-linked gelatin gels and methods of making them
AssigneeZymoGenetics, Inc.
InventorsPaul D. Bishop, Gerald Lasser
Life of this patent
Estimating the term…
Abstract
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.
Claims28
A method of preparing a cross-linked protein gel comprising:
- adding a factor XIII transglutaminase to a composition containing gelatin, while the gelatin is in a sol state at or below about 37.degree. C. so as to form a transglutaminase and gelatin mixture;
- and
- incubating said mixture at a temperature at which the gelatin undergoes gelation, wherein
- a cross-linked gelatin gel is formed by cross-linking of the gelatin by the transglutaminase.
A method of preparing a cross-linked protein gel comprising:
- forming an aqueous solution containing gelatin;
- and
- adding a factor XIII transglutaminase to said solution in an amount sufficient to catalyze cross-linking of the gelatin;
- and
- incubating said transglutaminase and said solution under conditions of time and temperature at which the gelatin undergoes gelation, wherein
- a cross-linked gelatin gel is formed by cross-linking of the gelatin by the transglutaminase.
A method of preparing a cross-linked protein gel comprising:
- adding a factor XIII transglutaminase to a temperature sensitive protein gel containing gelatin, whereby said transglutaminase diffuses into the gel and catalyzes cross-linking of the gelatin.
Dependencies are inferred from the claim text.