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以猪皮为原料,在柠檬酸和胃蛋白酶协同作用下提取胶原蛋白。采用旋转流变仪系统考察了浓度、pH、剪切速率、NaCl和CaCl2、乙醇和丙三醇对胶原蛋白粘度的影响。结果显示,胶原蛋白溶液粘度随浓度增大呈指数增加趋势;pH=3时粘度最大,pH=4和pH=6-9时粘度下降,pH=10时粘度又陡然回升;粘度随剪切速率的增大呈对数下降趋势;NaCl和CaCl2的添加都会使胶原蛋白溶液粘度下降;乙醇和丙三醇添加量在小于10％时,其添加浓度与粘度成正比例关系。通过对胶原蛋白粘度特性的研究,为制备新型胶原基医用粘合剂提供了理论基础。
Pigskin as raw material, citric acid and pepsin extract synergistic effect of collagen. The effects of concentration, pH, shear rate, NaCl and CaCl2, ethanol and glycerol on the viscosity of collagen were investigated by a rotary rheometer system. The results showed that the viscosity of collagen solution tended to increase exponentially with increasing concentration; the viscosity was the highest at pH = 3, the viscosity decreased at pH = 4 and pH = 6-9, and the viscosity rose sharply at pH = 10; Decreased with the increasing of logarithm. The addition of NaCl and CaCl2 reduced the viscosity of collagen solution. When the added amount of ethanol and glycerol was less than 10%, the added concentration and the viscosity were directly proportional. Through the study of the viscosity of collagen, it provides a theoretical basis for preparing a novel collagen-based medical adhesive.