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Genipin is an excellent natural cross-linker for proteins, collagen, gelatin, and chitosan cross-linking. It has a low acute toxicity, with LD 50 i.v. 382 mg/kg in mice, therefore, much less toxic than glutaraldehyde and many other commonly used synthetic cross-linking reagents.
Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation were formulated in the 1940s by Flory and Stockmayer. Critical percolation theory was successfully applied to gelation in 1970s.
In vulcanization, sulfur is the cross-linking agent. Its introduction changes rubber to a more rigid, durable material associated with car and bike tires. This process is often called sulfur curing. In most cases, cross-linking is irreversible, and the resulting thermosetting material will degrade or burn if heated, without melting. Chemical ...
Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in [how?] a cross-linking of its helix-shaped chains. The linkages in the gelatin protein network trap air in the marshmallow mixture and immobilize the water molecules in the network. The result is the well-known spongy structure of ...
The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation. Gel temperature can also be modified by genetic manipulation of starch synthase genes. [4] Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster.
Crosslinkers are chemical reagents that play a crucial role in the preparation of conjugates used in biological research particularly immuno-technologies and protein studies. Crosslinkers are designed to covalently interact with molecules of interest, resulting in conjugation. [ 2 ]
Pre-gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk. [citation needed] Similarly, cheese sauce granules such as in Macaroni and Cheese, lasagna, or gravy granules may be thickened with boiling water without the product going lumpy.
Cross-linking may refer to Cross-link, a chemical bond of one polymer chain to another; Corneal collagen cross-linking, ...