Preparation and characterization of gelatin gel with a gradient structure

Abstract

Gelatin gel with a gradient structure was produced by a vapour crosslinking procedure. The crosslinking degree at various depths (distance from plate surface) and its gradient are dependent on the crosslinking time and vapour temperature. The experimental data indicate that the gelatin gel with a gradient structure does not follow a second-order swelling kinetics. The dissolution rate can also be regulated by crosslinking time and vapour temperature. © 2000 Society of Chemical Industry