{"id":70907,"date":"2026-02-03T16:34:19","date_gmt":"2026-02-03T21:34:19","guid":{"rendered":"https:\/\/rheolution.com\/?p=70907"},"modified":"2026-10-08T15:59:04","modified_gmt":"2026-10-08T19:59:04","slug":"gelatinevernetzung-mit-mikrobieller-transglutaminase","status":"publish","type":"post","link":"https:\/\/rheolution.com\/de\/anwendungsberichte\/gelatinevernetzung-mit-mikrobieller-transglutaminase\/","title":{"rendered":"Vernetzung von Gelatine mit mikrobieller Transglutaminase"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"70907\" class=\"elementor elementor-70907 elementor-63479\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8fd4dcf e-flex e-con-boxed e-con e-parent\" data-id=\"8fd4dcf\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8c770e2 elementor-widget elementor-widget-heading\" data-id=\"8c770e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h6 class=\"elementor-heading-title elementor-size-default\">Anwendungshinweis | ElastoSens\u2122 Bio<\/h6>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-760ae40 elementor-widget elementor-widget-heading\" data-id=\"760ae40\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Vernetzung von Gelatine mit mikrobieller Transglutaminase: Viskoelastische Charakterisierung\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-16057f6 elementor-widget elementor-widget-text-editor\" data-id=\"16057f6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>von <a href=\"https:\/\/www.linkedin.com\/in\/mayasalame\/\">Maya Salame<\/a> und <a href=\"https:\/\/www.linkedin.com\/in\/dimitria-camas%C3%A3o-049002a2\/\">Dimitria Camasao<\/a><\/p><p>Anwendungswissenschaftler, <a href=\"https:\/\/www.linkedin.com\/company\/1168758\" target=\"_blank\" rel=\"noopener\">Rheolution Inc.<\/a><\/p><p>In Zusammenarbeit mit  <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-414c0c0 e-grid e-con-full e-con e-child\" data-id=\"414c0c0\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4585270 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"4585270\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"350\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?fit=1024%2C350&amp;ssl=1\" class=\"attachment-large size-large wp-image-63680\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?w=1805&amp;ssl=1 1805w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=300%2C103&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=1024%2C350&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=768%2C263&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=1536%2C525&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=150%2C51&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?resize=700%2C239&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63680\" data-permalink=\"https:\/\/rheolution.com\/de\/zedira-logo-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?fit=1805%2C617&amp;ssl=1\" data-orig-size=\"1805,617\" data-comments-opened=\"1\" data-image-meta=\"{&quot;credit&quot;:&quot;bott&quot;,&quot;created_timestamp&quot;:&quot;1466443687&quot;}\" data-image-title=\"Zedira Logo\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Zedira-Logo.jpg?fit=1024%2C350&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-252ef73 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"252ef73\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"318\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?fit=1024%2C318&amp;ssl=1\" class=\"attachment-large size-large wp-image-63672\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?w=4126&amp;ssl=1 4126w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=300%2C93&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=1024%2C318&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=768%2C238&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=1536%2C477&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=2048%2C635&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=150%2C47&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?resize=700%2C217&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63672\" data-permalink=\"https:\/\/rheolution.com\/de\/logo_rousselot_biomedical_tagline-1_rgb-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?fit=4126%2C1280&amp;ssl=1\" data-orig-size=\"4126,1280\" data-comments-opened=\"1\" data-image-title=\"Logo_Rousselot_Biomedical_Tagline-1_RGB\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Logo_Rousselot_Biomedical_Tagline-1_RGB.png?fit=1024%2C318&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-97ac8de e-flex e-con-boxed e-con e-parent\" data-id=\"97ac8de\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5fc8fde elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"5fc8fde\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Zusammenfassung<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d61237b elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"d61237b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Es wurde ein Basisprotokoll f\u00fcr die enzymatische Vernetzung von X-Pure Gelatin\u00ae unter Verwendung der mikrobiellen Transglutaminase Andracon\u00ae erstellt, wobei eine mechanische Echtzeit\u00fcberwachung mittels ElastoSens\u2122 Bio erfolgte.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eine Erh\u00f6hung der Gelatinekonzentration f\u00fchrte zu einer deutlichen Steigerung der endg\u00fcltigen Gelsteifigkeit (G\u2032) und zu einer Verk\u00fcrzung der Gelierzeit.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Eine Erh\u00f6hung der MTG-Konzentration f\u00fchrte zu einer Steigerung der endg\u00fcltigen mechanischen Festigkeit und beschleunigte die Gelierung sowie die Netzwerkstabilisierung erheblich.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Vernetzungstemperatur (37 \u00b0C gegen\u00fcber 45 \u00b0C) hatte keinen signifikanten Einfluss auf die endg\u00fcltigen viskoelastischen Eigenschaften, was die Kompatibilit\u00e4t mit physiologischen Bedingungen best\u00e4tigt.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">ElastoSens\u2122 Bio hat sich als wertvolles Hilfsmittel zur Erstellung von Basisprotokollen f\u00fcr die enzymatische Gelatinevernetzung sowie zur Untersuchung des Einflusses von Rezeptur- und Prozessparametern auf die Gelierungskinetik und die mechanischen Eigenschaften erwiesen.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82969b3 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"82969b3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">Einleitung<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5703c6a elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"5703c6a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Gelatine: ein vielseitiges Biopolymer<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-38524ee elementor-widget elementor-widget-text-editor\" data-id=\"38524ee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Gelatine ist ein weit verbreitetes Biopolymer f\u00fcr Biomaterialien, da sie in Wasser verarbeitbar und biokompatibel ist und weiche, hydratisierte Netzwerke bilden kann. Da physikalische Gelatinegele jedoch bei physiologischen Temperaturen an Festigkeit verlieren oder schmelzen k\u00f6nnen, wird h\u00e4ufig eine kovalente Vernetzung eingesetzt, um die thermische Stabilit\u00e4t und die mechanische Integrit\u00e4t zu verbessern.   <\/span><a href=\"https:\/\/www.darlingii.com\/rousselot\/brands\/xpure\"><span style=\"font-weight: 400;\">X-Pure Gelatin\u00ae<\/span><\/a><span style=\"font-weight: 400;\"> ist eine hochwertige Gelatine in pharmazeutischer Qualit\u00e4t, die sich durch strenge Reinheitsstandards und gleichbleibende Leistungsmerkmale auszeichnet.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-29574d5 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"29574d5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Polymervernetzung mit der mikrobiellen Transglutaminase (MTG) Andracon\u00ae<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e827a1 elementor-widget elementor-widget-text-editor\" data-id=\"2e827a1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Der biologische Vernetzer \u201eMikrobielle Transglutaminase\u201c katalysiert die Bildung kovalenter Bindungen zwischen Glutamin- und Lysinresten in Gelatine und erm\u00f6glicht so eine kontrollierte Netzwerkbildung unter milden, w\u00e4ssrigen Bedingungen. <\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae<\/span><\/a><span style=\"font-weight: 400;\"> ist eine hochwertige mikrobielle Transglutaminase f\u00fcr die pr\u00e4klinische Forschung bis hin zu klinischen Anwendungen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-885800d elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"885800d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Fallstudie: Mechanische Charakterisierung der Gelatinevernetzung durch Transglutaminase unter Verwendung von ElastoSens\u2122 Bio<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b87c673 elementor-widget elementor-widget-text-editor\" data-id=\"b87c673\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">In dieser Arbeit wurde ein Referenzprotokoll f\u00fcr die Vernetzung unter Verwendung von saurer Schweineschweinshaut-X-Pure-Gelatine\u00ae und Andracon\u00ae MTG definiert, und die Gelierung wurde zerst\u00f6rungsfrei mit ElastoSens\u2122 Bio \u00fcberwacht. Das Ger\u00e4t wurde eingesetzt, um die zeitabh\u00e4ngige viskoelastische Entwicklung der Gelatine-MTG-Formulierungen w\u00e4hrend der Vernetzung zu quantifizieren. Der Scherspeichermodul (G\u2032) beschreibt die elastische, energiespeichernde Komponente des Materials und wird \u00fcblicherweise als Indikator f\u00fcr die Gelsteifigkeit w\u00e4hrend der Netzwerkbildung interpretiert. Der Scherverlustmodul (G\u2033) stellt die viskose, energieabbauende Komponente dar und spiegelt den fl\u00fcssigkeitsartigen Beitrag w\u00e4hrend der Vernetzung wider. Der D\u00e4mpfungsfaktor (tan \u03b4 = G\u2033\/G\u2032) liefert ein dimensionsloses Ma\u00df f\u00fcr das Gleichgewicht zwischen viskosen und elastischen Reaktionen und reicht von 0 (fl\u00fcssigkeits\u00e4hnliches Verhalten, G\u2033 dominiert) bis 1 (festk\u00f6rper\u00e4hnliches Verhalten, G\u2032 dominiert). Der Gelpunkt (Sol-Gel-\u00dcbergang) wurde als der Zeitpunkt definiert, zu dem G\u2032 = G\u2033 gilt; die Zeit bis zum Gelpunkt wurde als die verstrichene Zeit vom Beginn der Messung bis zu diesem Schnittpunkt angegeben. Durch die kontinuierliche \u00dcberwachung wurden vollst\u00e4ndige Gelierungskinetikkurven erstellt, wodurch es m\u00f6glich war, (i) zu ermitteln, wann das Signal einen Plateau-Bereich erreichte, und (ii) die stabilisierten Endpunktwerte von G\u2032, G\u2033 und tan \u03b4 durch Mittelung \u00fcber diesen Plateau-Bereich zu berechnen. Dieselben Kinetikkurven wurden auch zur Bestimmung der Zeit bis zum Plateau herangezogen, definiert als die Gesamtzeit, die erforderlich war, bis sich die viskoelastischen Eigenschaften stabilisierten (G\u2032 erreichte 90 % seines Endwerts (Plateau-Werts)).         <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-df34a6d elementor-widget-mobile__width-initial elementor-widget elementor-widget-image\" data-id=\"df34a6d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"968\" height=\"544\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?fit=968%2C544&amp;ssl=1\" class=\"attachment-large size-large wp-image-50363\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?w=968&amp;ssl=1 968w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?resize=300%2C169&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?resize=768%2C432&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?resize=133%2C75&amp;ssl=1 133w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?resize=480%2C270&amp;ssl=1 480w\" sizes=\"(max-width:767px) 700px, (max-width:968px) 100vw, 968px\" data-attachment-id=\"50363\" data-permalink=\"https:\/\/rheolution.com\/de\/elastosens2-4-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?fit=968%2C544&amp;ssl=1\" data-orig-size=\"968,544\" data-comments-opened=\"1\" data-image-title=\"elastosens2\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/elastosens2-1.webp?fit=968%2C544&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ed23fc9 elementor-widget elementor-widget-heading\" data-id=\"ed23fc9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Material und Methoden<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d118051 elementor-widget elementor-widget-text-editor\" data-id=\"d118051\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">S\u00e4uregelatine aus Schweineschweinshaut (<\/span><a href=\"https:\/\/www.darlingii.com\/en\/rousselot\/brands\/xpure\"><span style=\"font-weight: 400;\">X-Pure Gelatin\u00ae, Rousselot<\/span><\/a><span style=\"font-weight: 400;\">; HBHV, ~300 Bloom) wurde unter Verwendung von mikrobieller Transglutaminase (<\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae, Zedira<\/span><\/a><span style=\"font-weight: 400;\">) vernetzt und mithilfe des ElastoSens\u2122 Bio (<\/span><a href=\"https:\/\/rheolution.com\/de\/produkte\/elastosens-bio\/instrument\/\"><span style=\"font-weight: 400;\">Rheolution<\/span><\/a><span style=\"font-weight: 400;\">) \u00fcberwacht. <\/span> <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4499b74 elementor-widget elementor-widget-heading\" data-id=\"4499b74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><u>Getestete Bedingungen:<\/u><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d014f83 elementor-widget elementor-widget-text-editor\" data-id=\"d014f83\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Gelatinekonzentration: 5, 10, 15 Gew.-%  <\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">MTG-Beladung: 15 und 30 \u00b5g\/g Gelatine<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Temperatur: 37 \u00b0C und 45 \u00b0C<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">ElastoSens-Probenvolumen: 2,0 ml<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Messdauer: 6 Stunden<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wiederholungen: n = 3 pro Versuchsbedingung<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-23a931e elementor-widget elementor-widget-text-editor\" data-id=\"23a931e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Es wurden Gelatine-Stamml\u00f6sungen mit einer Konzentration von 5 Gew.-% (50 mg\/ml), 10 Gew.-% (100 mg\/ml) und 15 Gew.-% (150 mg\/ml) hergestellt, indem Gelatine in PBS gel\u00f6st wurde. Die L\u00f6sungen wurden 60 Minuten lang in einem 60 \u00b0C warmen Wasserbad unter st\u00e4ndigem R\u00fchren mit einem Magnetr\u00fchrer inkubiert, um eine vollst\u00e4ndige Aufl\u00f6sung sicherzustellen. Parallel dazu wurde die Andracon\u00ae-Enzym-Stamml\u00f6sung (Gesamtaktivit\u00e4t 116 U) in entionisiertem Wasser als Arbeitsl\u00f6sung mit einer Konzentration von 341,2 U\/ml hergestellt und vor der Verwendung 5 Minuten lang bei 37 \u00b0C temperiert (ansonsten bei 4 \u00b0C gelagert).  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-58a09c6 elementor-widget elementor-widget-heading\" data-id=\"58a09c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><u>Probenbeladung und ElastoSens\u2122 Bio-Messung:<\/u><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b9dfced elementor-widget elementor-widget-text-editor\" data-id=\"b9dfced\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Vernetzung wurde eingeleitet, indem die berechnete Menge an MTG-Stamml\u00f6sung zur Gelatinel\u00f6sung hinzugef\u00fcgt wurde, um den angestrebten Wert von U g\u207b\u00b9 zu erreichen (Tabelle 1).<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Proben wurden zur Homogenisierung einige Sekunden lang vorsichtig mit einem Magnetr\u00fchrstab vermischt.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Das Ger\u00e4t wurde vorab auf die Solltemperatur (37 \u00b0C oder 45 \u00b0C) eingependelt. Unmittelbar nach dem Mischen wurden 2,0 ml des Reaktionsgemisches in den Makroprobenhalter \u00fcberf\u00fchrt, und die Messung wurde 6 Stunden lang kontinuierlich durchgef\u00fchrt. <\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-294dbc1 elementor-widget elementor-widget-text-editor\" data-id=\"294dbc1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><b>Tabelle 1:<\/b><span style=\"font-weight: 400;\"> Erforderliche Menge an mikrobieller Transglutaminase (MTG) zur Vernetzung von Gelatine, berechnet f\u00fcr ein Zubereitungsvolumen von 2,5 ml unter Verwendung einer MTG-Stammkonzentration von 341,2 U\/ml.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5929e04 eael-dt-th-align-center eael-table-align-center elementor-widget elementor-widget-eael-data-table\" data-id=\"5929e04\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"eael-data-table.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"eael-data-table-wrap\" data-table_id=\"5929e04\" id=\"eael-data-table-wrapper-5929e04\" data-custom_responsive=\"false\">\n\t\t\t<table class=\"tablesorter eael-data-table center\" id=\"eael-data-table-5929e04\">\n\t\t\t    <thead>\n\t\t\t        <tr class=\"table-header\">\n\t\t\t\t\t\t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Gelatinekonzentration [Gew.-%]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Gelatinekonzentration [g L\u207b\u00b9]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Gesamtgelatinegehalt in 2,5 ml [g]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Zielkonzentration von MTG [U g\u207b\u00b9]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Gesamtmenge an MTG-Aktivit\u00e4t in 2,5 ml [U]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">MTG-Volumen [\u00b5L]<\/span><\/th>\n\t\t\t        \t\t\t\t        <\/tr>\n\t\t\t    <\/thead>\n\t\t\t  \t<tbody>\n\t\t\t\t\t\t\t\t\t\t\t<tr>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t5\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t50\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t0.125\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t30\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t3.75\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t11\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t        \t\t\t\t\t\t<tr>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t10\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t100\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t0.250\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t30\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t7.50\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t22\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t        \t\t\t\t\t\t<tr>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t15\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t150\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t0.375\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t30\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t11.25\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t33\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t        \t\t\t\t\t\t<tr>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t10\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t100\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t0.250\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t15\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t3.75\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t   \t\t\t\t\t\t\t\t\t\t\t<td colspan=\"\" rowspan=\"\" class=\"\" id=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"td-content-wrapper\"><div class=\"td-content\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t11\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t        \t\t\t    <\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t  \t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d907f30 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"d907f30\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"889\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?fit=1024%2C889&amp;ssl=1\" class=\"attachment-large size-large wp-image-63549\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?w=1240&amp;ssl=1 1240w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?resize=300%2C260&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?resize=1024%2C889&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?resize=768%2C666&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?resize=86%2C75&amp;ssl=1 86w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?resize=700%2C607&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63549\" data-permalink=\"https:\/\/rheolution.com\/de\/sample-holder-with-sample-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?fit=1240%2C1076&amp;ssl=1\" data-orig-size=\"1240,1076\" data-comments-opened=\"1\" data-image-title=\"Sample Holder with Sample\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Sample-Holder-with-Sample.jpg?fit=1024%2C889&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-39e927a elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"39e927a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 1.<\/b><span style=\"font-weight: 400;\">  Repr\u00e4sentative Gelatine-Hydrogele (n = 3) nach der Entnahme aus dem Makroprobenhalter nach Abschluss des Gelierungsexperiments.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8cc0f04 elementor-widget elementor-widget-heading\" data-id=\"8cc0f04\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\"><u>Statistische Auswertung:<\/u><\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-54513af elementor-widget elementor-widget-text-editor\" data-id=\"54513af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Die Daten wurden mittels einfaktorieller Varianzanalyse (ANOVA) analysiert (Brown\u2013Forsythe\/Welch zur Ber\u00fccksichtigung ungleicher Varianzen). F\u00fcr die geplanten paarweisen Vergleiche wurden ungepaarte Welch-t-Tests verwendet (ohne Korrektur f\u00fcr Mehrfachvergleiche). Die Daten sind als Mittelwert \u00b1 SD angegeben;    <\/span><i><span style=\"font-weight: 400;\">p<\/span><\/i><span style=\"font-weight: 400;\">&lt; 0,05.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3ded5ea elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-heading\" data-id=\"3ded5ea\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Viskoelastisches Verhalten w\u00e4hrend der Gelatinevernetzung: Ergebnisse und Diskussion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca90a6e elementor-widget elementor-widget-text-editor\" data-id=\"ca90a6e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Ziel dieser Studie war es, die enzymatische Vernetzung von Gelatine durch MTG zu bewerten und den Einfluss wichtiger Parameter auf das Gelierverhalten sowie die mechanischen Eigenschaften zu untersuchen. Konkret wurden die Auswirkungen der Gelatinekonzentration, der Transglutaminase-Konzentration und der Vernetzungstemperatur untersucht. In den meisten Versuchen wurde eine Vernetzungstemperatur von 45 \u00b0C gew\u00e4hlt, um eine thermische Gelierung der Gelatine zu verhindern und sicherzustellen, dass die Gelierung ausschlie\u00dflich auf die enzymatische Vernetzung zur\u00fcckzuf\u00fchren war. Diese Temperatur liegt zudem in einem Bereich, der f\u00fcr eine hohe und stabile enzymatische Aktivit\u00e4t g\u00fcnstig ist.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b2f0036 elementor-widget elementor-widget-heading\" data-id=\"b2f0036\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Einfluss der Gelatinekonzentration auf die Gelbildung und die mechanischen Eigenschaften<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-213f704 elementor-widget elementor-widget-text-editor\" data-id=\"213f704\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Abbildung 2 zeigt die zeitliche Entwicklung des Scherspeichermoduls (G\u2032) w\u00e4hrend der Vernetzung von Gelatine mit mikrobieller Transglutaminase. Die fette Linie stellt den Mittelwert der Dreifachbestimmungen dar, w\u00e4hrend die gestrichelten Linien die Standardabweichung darstellen. Bei allen Proben begann G\u2032 bei niedrigen Werten und zeigte nach dem \u00dcbergangspunkt von der fl\u00fcssigen in die gelartige Phase einen starken Anstieg, um schlie\u00dflich ein Plateau zu erreichen.    <\/span><\/p><p><span style=\"font-weight: 400;\">Abbildung 3 zeigt die Durchschnittswerte von G\u2032 und G\u2033 w\u00e4hrend der letzten Stunde des Versuchs. Wie erwartet stieg der Endwert von G\u2032 mit zunehmender Gelatinekonzentration an (***p &lt; 0,001), was darauf hindeutet, dass das gebildete Netzwerk aufgrund der h\u00f6heren Anzahl an Gelatinemolek\u00fclen st\u00e4rker ist. G\u2019\u2019 zeigte ebenfalls einen \u00e4hnlichen Trend; in dieser Studie wurde jedoch kein statistisch signifikanter Unterschied festgestellt. Der D\u00e4mpfungsfaktor (tan \u03b4 = G\u2033\/G\u2032) war bei den Bedingungen mit 15 Gew.-% und 10 Gew.-% \u00e4hnlich und bei der Bedingung mit 5 Gew.-% etwas h\u00f6her, was auf eine st\u00e4rkere viskose Dominanz bei letzterer im Vergleich zu den anderen hinweist.   <\/span><\/p><p><span style=\"font-weight: 400;\">Abbildung 4 zeigt die Zeit bis zum Erreichen des Fl\u00fcssig-Gel-\u00dcbergangspunkts (G\u2019 = G\u2019\u2019, links) sowie die Gesamtzeit, die zum Erreichen des Plateaus ben\u00f6tigt wird (rechts). Wie erwartet verringerte sich die Zeit bis zum Erreichen des Fl\u00fcssig-Gel-\u00dcbergangs mit steigender Gelatinekonzentration und betrug f\u00fcr die Proben mit 15 Gew.-%, 10 Gew.-% bzw. 5 Gew.-% etwa 0,5, 10 und 14 Minuten. Dieses Verhalten ist auf die h\u00f6here Verf\u00fcgbarkeit von Gelatinepolymerketten bei erh\u00f6hten Konzentrationen zur\u00fcckzuf\u00fchren, was eine schnellere Netzwerkbildung beg\u00fcnstigt und den Fl\u00fcssig-Gel-\u00dcbergang beschleunigt. Interessanterweise ben\u00f6tigten alle Bedingungen zwar eine unterschiedliche Zeit, um den \u00dcbergangspunkt zu erreichen, doch dauerte es in allen F\u00e4llen etwa gleich lange, bis das Plateau erreicht war. Dies deutet darauf hin, dass die nachfolgende Vernetzungsdynamik, sobald die Gelierung eingeleitet ist, in erster Linie von der enzymatischen Aktivit\u00e4t und nicht von der Gelatinekonzentration bestimmt wird.   <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a19c2ed elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"a19c2ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"640\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?fit=1024%2C640&amp;ssl=1\" class=\"attachment-large size-large wp-image-63541\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?w=1542&amp;ssl=1 1542w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=300%2C187&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=1024%2C640&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=768%2C480&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=1536%2C959&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=120%2C75&amp;ssl=1 120w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=960%2C600&amp;ssl=1 960w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?resize=700%2C437&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63541\" data-permalink=\"https:\/\/rheolution.com\/de\/15-10-5-compare-gelatin-g-kinetics-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?fit=1542%2C963&amp;ssl=1\" data-orig-size=\"1542,963\" data-comments-opened=\"1\" data-image-title=\"15%, 10%, 5% compare [gelatin] &amp;#8211; G&amp;#8216; kinetics\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-5-compare-gelatin-G-kinetics.png?fit=1024%2C640&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6327b34 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"6327b34\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 2.<\/b><span style=\"font-weight: 400;\">  Verlauf des Scherspeichermoduls (G\u2032) w\u00e4hrend der Gelierung von Gelatine-Hydrogelen mit einem Gelatinegehalt von 15 Gew.-%, 10 Gew.-% und 5 Gew.-%, die bei 45 \u00b0C mit 30 U g\u207b\u00b9 Transglutaminase vernetzt wurden.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a08afe4 e-grid e-con-full e-con e-child\" data-id=\"a08afe4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0cfd1bb elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"0cfd1bb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"740\" height=\"1024\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?fit=740%2C1024&amp;ssl=1\" class=\"attachment-large size-large wp-image-63501\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?w=750&amp;ssl=1 750w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?resize=217%2C300&amp;ssl=1 217w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?resize=740%2C1024&amp;ssl=1 740w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?resize=54%2C75&amp;ssl=1 54w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?resize=700%2C969&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, 740px\" data-attachment-id=\"63501\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-effect-g-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?fit=750%2C1038&amp;ssl=1\" data-orig-size=\"750,1038\" data-comments-opened=\"1\" data-image-title=\"gelatin effect &amp;#8211; G&amp;#8216; Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph.png?fit=740%2C1024&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-683a272 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"683a272\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"1013\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?fit=667%2C1013&amp;ssl=1\" class=\"attachment-large size-large wp-image-63525\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?w=667&amp;ssl=1 667w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?resize=198%2C300&amp;ssl=1 198w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?resize=49%2C75&amp;ssl=1 49w\" sizes=\"(max-width:767px) 667px, 667px\" data-attachment-id=\"63525\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-effect-g-bar-graph-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?fit=667%2C1013&amp;ssl=1\" data-orig-size=\"667,1013\" data-comments-opened=\"1\" data-image-title=\"gelatin effect- G&amp;#8220; Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?fit=667%2C1013&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1950aba elementor-widget elementor-widget-image\" data-id=\"1950aba\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"688\" height=\"942\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?fit=688%2C942&amp;ssl=1\" class=\"attachment-large size-large wp-image-63533\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?w=688&amp;ssl=1 688w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?resize=219%2C300&amp;ssl=1 219w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?resize=55%2C75&amp;ssl=1 55w\" sizes=\"(max-width:767px) 688px, 688px\" data-attachment-id=\"63533\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-effect-tand-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?fit=688%2C942&amp;ssl=1\" data-orig-size=\"688,942\" data-comments-opened=\"1\" data-image-title=\"gelatin effect- TanD Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-TanD-Bar-graph.png?fit=688%2C942&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f383e58 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"f383e58\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 3.<\/b><span style=\"font-weight: 400;\">  Viskelastische Endpunkt-Eigenschaften von mit Transglutaminase vernetzten Gelatine-Hydrogelen bei 45 \u00b0C. Der Scherspeichermodul (G\u2032, links), der Scherverlustmodul (G\u2033, Mitte) und der D\u00e4mpfungsfaktor (tan \u03b4, rechts) wurden aus dem Plateau-Bereich (5\u20136 h) der Gelierungskurven f\u00fcr Gelatinehydrogele mit 15, 10 und 5 Gew.-% Gelatine-Hydrogelen, die mit 30 U g\u207b\u00b9 Transglutaminase vernetzt wurden. Die Balken zeigen den Mittelwert \u00b1 SD, wobei einzelne Datenpunkte \u00fcberlagert sind. Die statistische Signifikanz wird wie folgt angegeben: *p &lt; 0,05, **p &lt; 0,01, ****p &lt; 0,0001; ns, nicht signifikant.   <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-ee8f627 e-grid e-con-full e-con e-child\" data-id=\"ee8f627\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-0cfcaef elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"0cfcaef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"703\" height=\"1024\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?fit=703%2C1024&amp;ssl=1\" class=\"attachment-large size-large wp-image-63509\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?w=713&amp;ssl=1 713w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?resize=206%2C300&amp;ssl=1 206w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?resize=703%2C1024&amp;ssl=1 703w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?resize=52%2C75&amp;ssl=1 52w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?resize=700%2C1019&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, 703px\" data-attachment-id=\"63509\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-effect-sol-gel-transition-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?fit=713%2C1038&amp;ssl=1\" data-orig-size=\"713,1038\" data-comments-opened=\"1\" data-image-title=\"gelatin effect &amp;#8211; sol-gel transition\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-sol-gel-transition.png?fit=703%2C1024&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d66ae20 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"d66ae20\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"663\" height=\"1013\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?fit=663%2C1013&amp;ssl=1\" class=\"attachment-large size-large wp-image-63517\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?w=663&amp;ssl=1 663w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?resize=196%2C300&amp;ssl=1 196w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?resize=49%2C75&amp;ssl=1 49w\" sizes=\"(max-width:767px) 663px, 663px\" data-attachment-id=\"63517\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-effect-time-to-plateau-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?fit=663%2C1013&amp;ssl=1\" data-orig-size=\"663,1013\" data-comments-opened=\"1\" data-image-title=\"gelatin effect &amp;#8211; Time to plateau\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-Time-to-plateau.png?fit=663%2C1013&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-65db86c elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"65db86c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 4.<\/b><span style=\"font-weight: 400;\">  Die Gelierungszeit, definiert durch den G\u2032\u2013G\u2033-\u00dcbergang (links), sowie die Zeit bis zum Erreichen des viskoelastischen Plateaus (rechts; Zeit, bis G\u2032 90 % seines endg\u00fcltigen stabilisierten Wertes erreicht) f\u00fcr 5, 10 und 15 Gew.-% Gelatine, vernetzt mit Transglutaminase (30 U g\u207b\u00b9 bei 45 \u00b0C). Die Balken stellen den Mittelwert \u00b1 SD dar, wobei die einzelnen Wiederholungen \u00fcbereinandergelegt sind. Die statistische Signifikanz wird wie folgt angegeben: *p &lt; 0,05, **p&lt; 0,01, ***p &lt; 0,001; ns, nicht signifikant.  <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-794c36a elementor-widget elementor-widget-heading\" data-id=\"794c36a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Einfluss der Transglutaminase-Konzentration auf die Gelierung und die mechanischen Eigenschaften<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aed2e2d elementor-widget elementor-widget-text-editor\" data-id=\"aed2e2d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Abbildung 5 veranschaulicht die zeitabh\u00e4ngige Entwicklung des Scherspeichermoduls (G\u2032) w\u00e4hrend der Vernetzung von Gelatine mit mikrobieller Transglutaminase bei zwei unterschiedlichen Enzymkonzentrationen. Die durchgezogene Linie entspricht dem Mittelwert aus dreifachen Messungen, w\u00e4hrend die gestrichelten Linien die Standardabweichung anzeigen. Wie zuvor blieb G\u2032 zun\u00e4chst niedrig und stieg dann nach dem Fl\u00fcssig-Gel-\u00dcbergang deutlich an, um schlie\u00dflich ein stabiles Plateau zu erreichen.  <\/span><\/p><p><span style=\"font-weight: 400;\">Abbildung 6 zeigt die Durchschnittswerte von G\u2032 und G\u2033 w\u00e4hrend der letzten Stunde des Tests. Der Endwert von G\u2032 stieg mit zunehmender Enzymkonzentration an (**p &lt; 0,01), da h\u00f6here Enzymkonzentrationen die Bildung von mehr Vernetzungen innerhalb desselben Bewertungszeitraums erm\u00f6glichen. F\u00fcr G\u2019\u2019 tan \u03b4 wurden keine statistischen Unterschiede festgestellt.  <\/span><\/p><p><span style=\"font-weight: 400;\">Abbildung 7 zeigt die Zeit, die zum Erreichen des Fl\u00fcssig-Gel-\u00dcbergangspunkts ben\u00f6tigt wird (links), sowie die Gesamtzeit, die zum Erreichen des Plateaus ben\u00f6tigt wird (rechts). Wie erwartet ben\u00f6tigte die Bedingung mit einer h\u00f6heren Enzymkonzentration aufgrund der erh\u00f6hten Vernetzungsaktivit\u00e4t weniger Zeit, um den Fl\u00fcssig-Gel-\u00dcbergangspunkt zu erreichen. In diesem Fall war auch die Zeit bis zum Erreichen des Plateaus bei h\u00f6heren Enzymkonzentrationen deutlich k\u00fcrzer, was die fr\u00fchere Erkenntnis untermauert, dass dieser Parameter st\u00e4rker von der Enzymkonzentration als von der Gelatinekonzentration bestimmt wird.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a99d963 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"a99d963\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"639\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?fit=1024%2C639&amp;ssl=1\" class=\"attachment-large size-large wp-image-63606\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?w=1563&amp;ssl=1 1563w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=300%2C187&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=1024%2C639&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=768%2C480&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=1536%2C959&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=120%2C75&amp;ssl=1 120w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=960%2C600&amp;ssl=1 960w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?resize=700%2C437&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63606\" data-permalink=\"https:\/\/rheolution.com\/de\/15-10-compare-t300-g-kinetics-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?fit=1563%2C976&amp;ssl=1\" data-orig-size=\"1563,976\" data-comments-opened=\"1\" data-image-title=\"15%, 10% compare t300 &amp;#8211; G&amp;#8216; kinetics\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-10-compare-t300-G-kinetics.png?fit=1024%2C639&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f1ddc8d elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"f1ddc8d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 5.<\/b><span style=\"font-weight: 400;\">  Verlauf des Scherspeichermoduls (G\u2032) w\u00e4hrend der Gelierung von 10 Gew.-%igen Gelatine-Hydrogelen, die bei 45 \u00b0C mit 30 U g\u207b\u00b9 bzw. 15 U g\u207b\u00b9 Transglutaminase vernetzt wurden.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-8b274f3 e-grid e-con-full e-con e-child\" data-id=\"8b274f3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fc14b22 elementor-widget elementor-widget-image\" data-id=\"fc14b22\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"750\" height=\"917\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?fit=750%2C917&amp;ssl=1\" class=\"attachment-large size-large wp-image-63566\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?w=750&amp;ssl=1 750w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?resize=245%2C300&amp;ssl=1 245w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?resize=61%2C75&amp;ssl=1 61w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?resize=700%2C856&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, 750px\" data-attachment-id=\"63566\" data-permalink=\"https:\/\/rheolution.com\/de\/tg-effect-g-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?fit=750%2C917&amp;ssl=1\" data-orig-size=\"750,917\" data-comments-opened=\"1\" data-image-title=\"tg effect &amp;#8211; G&amp;#8216; Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph.png?fit=750%2C917&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1c23c75 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"1c23c75\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"667\" height=\"905\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?fit=667%2C905&amp;ssl=1\" class=\"attachment-large size-large wp-image-63574\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?w=667&amp;ssl=1 667w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?resize=221%2C300&amp;ssl=1 221w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?resize=55%2C75&amp;ssl=1 55w\" sizes=\"(max-width:767px) 667px, 667px\" data-attachment-id=\"63574\" data-permalink=\"https:\/\/rheolution.com\/de\/tg-effect-g-bar-graph-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?fit=667%2C905&amp;ssl=1\" data-orig-size=\"667,905\" data-comments-opened=\"1\" data-image-title=\"tg effect- G&amp;#8220; Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?fit=667%2C905&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6ec4683 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"6ec4683\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"688\" height=\"888\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?fit=688%2C888&amp;ssl=1\" class=\"attachment-large size-large wp-image-63590\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?w=688&amp;ssl=1 688w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?resize=232%2C300&amp;ssl=1 232w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?resize=58%2C75&amp;ssl=1 58w\" sizes=\"(max-width:767px) 688px, 688px\" data-attachment-id=\"63590\" data-permalink=\"https:\/\/rheolution.com\/de\/tg-effect-tand-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?fit=688%2C888&amp;ssl=1\" data-orig-size=\"688,888\" data-comments-opened=\"1\" data-image-title=\"tg effect- TanD Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-TanD-Bar-graph.png?fit=688%2C888&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f788b5a elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"f788b5a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 6.<\/b><span style=\"font-weight: 400;\">  Viskelastische Endpunkt-Eigenschaften von mit Transglutaminase vernetzten Gelatine-Hydrogelen bei 45 \u00b0C. Der Scherspeichermodul (G\u2032, links), der Scherverlustmodul (G\u2033, Mitte) sowie der D\u00e4mpfungsfaktor (tan \u03b4, rechts) wurden aus dem Plateau-Bereich (5\u20136 h) der Gelierungskurven f\u00fcr 10 Gew.-% Gelatine-Hydrogele berechnet, die mit 30 U g\u207b\u00b9 bzw. 15 U g\u207b\u00b9 Transglutaminase vernetzt wurden. Die Balken zeigen den Mittelwert \u00b1 SD, \u00fcberlagert von den einzelnen Datenpunkten. Die statistische Signifikanz wird wie folgt angegeben: ***p &lt; 0,001; ns, nicht signifikant.   <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-989a981 e-grid e-con-full e-con e-child\" data-id=\"989a981\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-108df9d elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"108df9d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"705\" height=\"926\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?fit=705%2C926&amp;ssl=1\" class=\"attachment-large size-large wp-image-63582\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?w=705&amp;ssl=1 705w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?resize=228%2C300&amp;ssl=1 228w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?resize=57%2C75&amp;ssl=1 57w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?resize=700%2C919&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, 705px\" data-attachment-id=\"63582\" data-permalink=\"https:\/\/rheolution.com\/de\/tg-effect-sol-gel-transition-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?fit=705%2C926&amp;ssl=1\" data-orig-size=\"705,926\" data-comments-opened=\"1\" data-image-title=\"tg effect- sol-gel transition\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-sol-gel-transition.png?fit=705%2C926&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-53efe65 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"53efe65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"663\" height=\"942\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?fit=663%2C942&amp;ssl=1\" class=\"attachment-large size-large wp-image-63598\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?w=663&amp;ssl=1 663w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?resize=211%2C300&amp;ssl=1 211w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?resize=53%2C75&amp;ssl=1 53w\" sizes=\"(max-width:767px) 663px, 663px\" data-attachment-id=\"63598\" data-permalink=\"https:\/\/rheolution.com\/de\/tg-effect-time-to-plateau-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?fit=663%2C942&amp;ssl=1\" data-orig-size=\"663,942\" data-comments-opened=\"1\" data-image-title=\"tg effect- Time to plateau\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-Time-to-plateau.png?fit=663%2C942&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-26f2837 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"26f2837\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 7.<\/b><span style=\"font-weight: 400;\">  Die Gelierungszeit, definiert durch den G\u2032\u2013G\u2033-\u00dcbergang (links), und die Zeit bis zum Erreichen des viskoelastischen Plateaus (rechts; Zeit, bis G\u2032 90 % seines endg\u00fcltigen stabilisierten Wertes erreicht) f\u00fcr 10 Gew.-% Gelatine, vernetzt mit Transglutaminase (bei 45 \u00b0C) mit 30 U g\u207b\u00b9 und 15 U g\u207b\u00b9. Die Balken stellen den Mittelwert \u00b1 SD dar, wobei die einzelnen Wiederholungen \u00fcbereinandergelegt sind. Statistische Signifikanz wird mit *p &lt; 0,05 gekennzeichnet.  <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b7af856 elementor-widget elementor-widget-heading\" data-id=\"b7af856\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Einfluss der Temperatur auf die Gelierung und die mechanischen Eigenschaften<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-afd54d4 elementor-widget elementor-widget-text-editor\" data-id=\"afd54d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">\u00c4hnlich wie bei den vorherigen Ergebnissen zeigen die Abbildungen 8, 9 und 10 die zeitliche Entwicklung von G\u2032 w\u00e4hrend der Gelatinevernetzung, die endg\u00fcltigen G\u2032- und G\u2033-Werte sowie die Zeit, die zum Erreichen des \u00dcbergangspunkts und des Plateaus ben\u00f6tigt wurde, diesmal f\u00fcr zwei Bedingungen, die sich hinsichtlich der Pr\u00fcftemperaturen (37 \u00b0C und 45 \u00b0C) unterscheiden. Zwar wurde ein geringf\u00fcgiger Unterschied in der Vernetzungsdynamik beobachtet, doch wurden bei keinem der ausgewerteten Parameter statistisch signifikante Unterschiede festgestellt.   <\/span><\/p><p><span style=\"font-weight: 400;\">Es ist anzumerken, dass es bei 37 \u00b0C bei zwei von drei Proben nicht m\u00f6glich war, die zum Erreichen des Gelpunkts ben\u00f6tigte Zeit zu bestimmen, da die Gelierung bereits vor Beginn des Versuchs eingetreten war. Bei dieser Temperatur kann es zudem zu einer thermischen Gelierung kommen, die den Gelierungsprozess beschleunigen und zu diesem Ergebnis f\u00fchren k\u00f6nnte. Folglich k\u00f6nnte zwischen diesen Bedingungen (37 \u00b0C gegen\u00fcber 45 \u00b0C) ein statistisch signifikanter Unterschied bei diesem Parameter (Zeit bis zur Gelierung) bestehen.    <\/span><\/p><p><span style=\"font-weight: 400;\">F\u00fcr biomedizinische Anwendungen deuten die Ergebnisse darauf hin, dass diese Formulierungen bei physiologischen Temperaturen verarbeitet werden k\u00f6nnen, wobei eine vergleichbare enzymatische Aktivit\u00e4t und \u00e4hnliche viskoelastische Eigenschaften erhalten bleiben, was f\u00fcr ihre praktische Anwendung von Vorteil ist.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-56855da elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"56855da\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"655\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?fit=1024%2C655&amp;ssl=1\" class=\"attachment-large size-large wp-image-63642\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?w=1500&amp;ssl=1 1500w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?resize=300%2C192&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?resize=1024%2C655&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?resize=768%2C491&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?resize=117%2C75&amp;ssl=1 117w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?resize=700%2C448&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" data-attachment-id=\"63642\" data-permalink=\"https:\/\/rheolution.com\/de\/15-5-compare-temp-g-kinetics-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?fit=1500%2C959&amp;ssl=1\" data-orig-size=\"1500,959\" data-comments-opened=\"1\" data-image-title=\"15%, 5% compare temp &amp;#8211; G&amp;#8216; kinetics\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/15-5-compare-temp-G-kinetics.png?fit=1024%2C655&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-afc49b7 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"afc49b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 8.<\/b><span style=\"font-weight: 400;\">  Verlauf des Scherspeichermoduls (G\u2032) w\u00e4hrend der Gelierung von 15 Gew.-% Gelatine-Hydrogelen, die mit Transglutaminase (30 U g\u207b\u00b9) bei 37 \u00b0C und 45 \u00b0C vernetzt wurden.<\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-1eb37cc e-grid e-con-full e-con e-child\" data-id=\"1eb37cc\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-47cba32 elementor-widget elementor-widget-image\" data-id=\"47cba32\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"867\" height=\"750\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?fit=867%2C750&amp;ssl=1\" class=\"attachment-large size-large wp-image-63658\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?w=867&amp;ssl=1 867w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?resize=300%2C260&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?resize=768%2C664&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?resize=87%2C75&amp;ssl=1 87w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?resize=700%2C606&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:867px) 100vw, 867px\" data-attachment-id=\"63658\" data-permalink=\"https:\/\/rheolution.com\/de\/temp-effect-g-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?fit=867%2C750&amp;ssl=1\" data-orig-size=\"867,750\" data-comments-opened=\"1\" data-image-title=\"temp effect &amp;#8211; G&amp;#8216; Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-G-Bar-graph.png?fit=867%2C750&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bd60dae elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"bd60dae\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"784\" height=\"788\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?fit=784%2C788&amp;ssl=1\" class=\"attachment-large size-large wp-image-63650\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?w=784&amp;ssl=1 784w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?resize=298%2C300&amp;ssl=1 298w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?resize=768%2C772&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?resize=75%2C75&amp;ssl=1 75w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?resize=700%2C704&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:784px) 100vw, 784px\" data-attachment-id=\"63650\" data-permalink=\"https:\/\/rheolution.com\/de\/g-temp-effect-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?fit=784%2C788&amp;ssl=1\" data-orig-size=\"784,788\" data-comments-opened=\"1\" data-image-title=\"g&amp;#8220; temp effect bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?fit=784%2C788&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4e05d8 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"c4e05d8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"805\" height=\"750\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?fit=805%2C750&amp;ssl=1\" class=\"attachment-large size-large wp-image-63634\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?w=805&amp;ssl=1 805w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?resize=300%2C280&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?resize=768%2C716&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?resize=81%2C75&amp;ssl=1 81w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?resize=700%2C652&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:805px) 100vw, 805px\" data-attachment-id=\"63634\" data-permalink=\"https:\/\/rheolution.com\/de\/temp-effect-tand-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?fit=805%2C750&amp;ssl=1\" data-orig-size=\"805,750\" data-comments-opened=\"1\" data-image-title=\"temp effect- TanD Bar graph\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-TanD-Bar-graph.png?fit=805%2C750&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e09e2fc elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"e09e2fc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 9.<\/b><span style=\"font-weight: 400;\">  Viskoelastische Endpunkt-Eigenschaften von mit Transglutaminase vernetzten Gelatine-Hydrogelen bei 37 \u00b0C und 45 \u00b0C. Der Scherspeichermodul (G\u2032, links), der Scherverlustmodul (G\u2033, Mitte) und der D\u00e4mpfungsfaktor (tan \u03b4, rechts) wurden aus dem Plateau-Bereich (5\u20136 h) der Gelierungskurven f\u00fcr 15 Gew.-% Gelatine-Hydrogele berechnet, die mit 30 U g\u207b\u00b9 Transglutaminase vernetzt wurden. Die Balken zeigen den Mittelwert \u00b1 SD, \u00fcberlagert von den einzelnen Datenpunkten. Statistische Signifikanz wird als \u201ens\u201c (nicht signifikant) angegeben.   <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c25765a e-grid e-con-full e-con e-child\" data-id=\"c25765a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b74930 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"2b74930\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"871\" height=\"771\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?fit=871%2C771&amp;ssl=1\" class=\"attachment-large size-large wp-image-63626\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?w=871&amp;ssl=1 871w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?resize=300%2C266&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?resize=768%2C680&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?resize=85%2C75&amp;ssl=1 85w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?resize=700%2C620&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:871px) 100vw, 871px\" data-attachment-id=\"63626\" data-permalink=\"https:\/\/rheolution.com\/de\/temp-effect-sol-gel-transition-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?fit=871%2C771&amp;ssl=1\" data-orig-size=\"871,771\" data-comments-opened=\"1\" data-image-title=\"temp effect- sol-gel transition\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-sol-gel-transition.png?fit=871%2C771&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-562ab31 elementor-widget__width-initial elementor-widget elementor-widget-image\" data-id=\"562ab31\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"780\" height=\"780\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?fit=780%2C780&amp;ssl=1\" class=\"attachment-large size-large wp-image-63618\" alt=\"\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?w=780&amp;ssl=1 780w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?resize=75%2C75&amp;ssl=1 75w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?resize=700%2C700&amp;ssl=1 700w\" sizes=\"(max-width:767px) 700px, (max-width:780px) 100vw, 780px\" data-attachment-id=\"63618\" data-permalink=\"https:\/\/rheolution.com\/de\/temp-effect-min-time-to-plateau-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?fit=780%2C780&amp;ssl=1\" data-orig-size=\"780,780\" data-comments-opened=\"1\" data-image-title=\"temp effect min- Time to plateau\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/temp-effect-min-Time-to-plateau.png?fit=780%2C780&amp;ssl=1\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-bc7f5a7 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"bc7f5a7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em><b>Abbildung 10.<\/b><span style=\"font-weight: 400;\">  Die Gelierzeit, definiert durch den G\u2032\u2013G\u2033-\u00dcbergang (links), und die Zeit bis zum Erreichen des viskoelastischen Plateaus (rechts; Zeit, bis G\u2032 90 % seines endg\u00fcltigen stabilisierten Wertes erreicht) f\u00fcr 15 Gew.-% Gelatine, vernetzt mit Transglutaminase (30 U g\u207b\u00b9) bei 37 \u00b0C und 45 \u00b0C. Die Balken stellen den Mittelwert \u00b1 Standardabweichung dar, wobei die einzelnen Wiederholungen \u00fcbereinandergelegt sind. Statistische Signifikanz wird als \u201ens\u201c (nicht signifikant) angegeben.  <\/span><\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8ad5968 elementor-widget elementor-widget-heading\" data-id=\"8ad5968\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Schlussfolgerungen und Ausblick<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b7d7a98 elementor-widget elementor-widget-text-editor\" data-id=\"b7d7a98\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Diese Studie zeigt, dass die mechanischen Eigenschaften von Gelatine-Hydrogelen und die Gelierungskinetik durch Formulierungsparameter pr\u00e4zise gesteuert und mithilfe von ElastoSens\u2122 Bio in Echtzeit quantitativ \u00fcberwacht werden k\u00f6nnen. Von besonderer Bedeutung ist, dass die enzymatische Vernetzung eine robuste Strategie zur Stabilisierung von Hydrogelen auf Gelatinebasis bei physiologischer Temperatur darstellt, wodurch die Einschr\u00e4nkungen thermisch reversibler physikalischer Gele \u00fcberwunden werden und deren Einsatz unter biologisch relevanten Bedingungen erm\u00f6glicht wird. Die M\u00f6glichkeit, eine enzymatische Vernetzung bei physiologischer Temperatur durchzuf\u00fchren und dabei reproduzierbare und kontrollierbare mechanische Eigenschaften zu erzielen, unterstreicht die Relevanz dieser Plattform f\u00fcr die Entwicklung von Biomaterialien, das Formulierungsscreening und die Qualit\u00e4tskontrolle.  <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9383078 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor--h-position-center elementor--v-position-middle elementor-arrows-position-inside elementor-widget elementor-widget-slides\" data-id=\"9383078\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;navigation&quot;:&quot;arrows&quot;,&quot;autoplay_speed&quot;:4000,&quot;transition_speed&quot;:4000,&quot;autoplay&quot;:&quot;yes&quot;,&quot;pause_on_hover&quot;:&quot;yes&quot;,&quot;pause_on_interaction&quot;:&quot;yes&quot;,&quot;infinite&quot;:&quot;yes&quot;,&quot;transition&quot;:&quot;slide&quot;}\" data-widget_type=\"slides.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-swiper\">\n\t\t\t\t\t<div class=\"elementor-slides-wrapper elementor-main-swiper swiper\" role=\"region\" aria-roledescription=\"carousel\" aria-label=\"Slides\" dir=\"ltr\" data-animation=\"fadeInUp\">\n\t\t\t\t<div class=\"swiper-wrapper elementor-slides\">\n\t\t\t\t\t\t\t\t\t\t<div class=\"elementor-repeater-item-c97f30c swiper-slide\" role=\"group\" aria-roledescription=\"slide\"><div class=\"swiper-slide-bg\" role=\"img\" aria-label=\"elastosens2\"><\/div><div class=\"swiper-slide-inner\" ><div class=\"swiper-slide-contents\"><\/div><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8cce0c6 elementor-widget__width-initial elementor-widget-mobile__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"8cce0c6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Erfahren Sie, wie unsere Technologie die viskoelastischen Eigenschaften weicher Biomaterialien und Gewebe mithilfe von Mikrovolumina der Proben zerst\u00f6rungsfrei misst.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c4ce1d0 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"c4ce1d0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm\" href=\"https:\/\/rheolution.com\/de\/kontakt\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">Bitte kontaktieren Sie uns f\u00fcr weitere Informationen<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-efbb293 elementor-widget elementor-widget-heading\" data-id=\"efbb293\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<p class=\"elementor-heading-title elementor-size-default\">\u00c4hnliche Beitr\u00e4ge<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3f623a9 premium-blog-cta-full-yes premium-floating-effects-yes premium-disable-fe-yes elementor-widget__width-initial premium-blog-align-left elementor-widget elementor-widget-premium-addon-blog\" data-id=\"3f623a9\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;force_height&quot;:&quot;true&quot;,&quot;premium_blog_grid&quot;:&quot;yes&quot;,&quot;premium_blog_layout&quot;:&quot;even&quot;,&quot;premium_blog_columns_number&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_tablet&quot;:&quot;50%&quot;,&quot;premium_blog_columns_number_mobile&quot;:&quot;100%&quot;,&quot;scroll_to_offset&quot;:&quot;yes&quot;,&quot;premium_fe_trigger&quot;:&quot;load&quot;,&quot;premium_fe_direction&quot;:&quot;alternate&quot;,&quot;premium_fe_loop&quot;:&quot;default&quot;,&quot;premium_fe_easing&quot;:&quot;easeInOutSine&quot;}\" data-widget_type=\"premium-addon-blog.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\n\t\t\n\n\t\t\t\t<div class=\"premium-blog-wrap  premium-blog-even\" data-page=\"70907\" data-pagination=\"true\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"3\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"7000\" height=\"2322\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?fit=7000%2C2322&amp;ssl=1\" class=\"attachment-full size-full wp-image-63001\" alt=\"\" data-attachment-id=\"63001\" data-permalink=\"https:\/\/rheolution.com\/de\/fibrin-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?fit=7000%2C2322&amp;ssl=1\" data-orig-size=\"7000,2322\" data-comments-opened=\"1\" data-image-title=\"FIBRIN\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?fit=1024%2C340&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?w=7000&amp;ssl=1 7000w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=300%2C100&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=1024%2C340&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=768%2C255&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=1536%2C510&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=2048%2C679&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=150%2C50&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?resize=700%2C232&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/FIBRIN.jpg?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:7000px) 100vw, 7000px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/fibrin-hydrogele\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Fibrin-Hydrogele<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/fibrin-hydrogele\/\" target=\"_blank\">\n\t\t\t\tFibrin-Hydrogele\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Fibrin-Hydrogele sind nat\u00fcrliche, proteinbasierte Biomaterialien, die aus Fibrin entstehen, jenem unl\u00f6slichen Polymer, das bei der Blutgerinnung gebildet wird. Fibrin entsteht aus Fibrinogen, einem Plasmaglykoprotein, das aus drei gepaarten Polypeptidketten besteht, die sich bei enzymatischer Aktivierung zu einem faserigen Netzwerk zusammenlagern. Unter physiologischen Bedingungen wird die Fibrinbildung durch die Thrombin-vermittelte Spaltung von Fibrinogen ausgel\u00f6st, wodurch Polymerisationsstellen freigelegt werden, die die spontane Selbstorganisation zu einer hydratisierten, por\u00f6sen Matrix antreiben.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/fibrin-hydrogele\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Weiterlesen \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"3\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"7000\" height=\"2322\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?fit=7000%2C2322&amp;ssl=1\" class=\"attachment-full size-full wp-image-63129\" alt=\"\" data-attachment-id=\"63129\" data-permalink=\"https:\/\/rheolution.com\/de\/alginate-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?fit=7000%2C2322&amp;ssl=1\" data-orig-size=\"7000,2322\" data-comments-opened=\"1\" data-image-title=\"ALGINATE\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?fit=1024%2C340&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?w=7000&amp;ssl=1 7000w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=300%2C100&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=1024%2C340&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=768%2C255&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=1536%2C510&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=2048%2C679&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=150%2C50&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?resize=700%2C232&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/ALGINATE-1.jpg?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:7000px) 100vw, 7000px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/alginat-hydrogele\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Alginat-Hydrogele<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/alginat-hydrogele\/\" target=\"_blank\">\n\t\t\t\tAlginat-Hydrogele\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Alginat-Hydrogele sind wasserreiche, dreidimensionale Polymernetzwerke, die aus Alginat, einem nat\u00fcrlich vorkommenden anionischen Polysaccharid, gewonnen werden. Alginat wird in erster Linie aus den Zellw\u00e4nden von Braunalgen der Klasse Phaeophyceae gewonnen, kann jedoch auch von bestimmten Bakterienarten wie Azotobacter und Pseudomonas biosynthetisiert werden. Strukturell handelt es sich bei Alginat um ein lineares Copolymer, das aus \u03b2-D-Mannurons\u00e4ure (M-Einheiten) und \u03b1-L-Gulurons\u00e4ure (G-Einheiten) besteht, die \u00fcber 1\u21924-glykosidische Bindungen miteinander verbunden sind.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/alginat-hydrogele\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Weiterlesen \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"3\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"7875\" height=\"2612\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?fit=7875%2C2612&amp;ssl=1\" class=\"attachment-full size-full wp-image-63421\" alt=\"\" data-attachment-id=\"63421\" data-permalink=\"https:\/\/rheolution.com\/de\/gelatin-methacrylate-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?fit=7875%2C2612&amp;ssl=1\" data-orig-size=\"7875,2612\" data-comments-opened=\"1\" data-image-title=\"Gelatin Methacrylate\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?fit=1024%2C340&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?w=7875&amp;ssl=1 7875w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=300%2C100&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=1024%2C340&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=768%2C255&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=1536%2C509&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=2048%2C679&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=150%2C50&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?resize=700%2C232&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/Gelatin-Methacrylate-1.jpg?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:7875px) 100vw, 7875px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/gelma-hydrogele\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">GelMA-Hydrogele<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/gelma-hydrogele\/\" target=\"_blank\">\n\t\t\t\tGelMA-Hydrogele\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Gelatine-Methacryloyl (GelMA) ist ein photoh\u00e4rtbares Hydrogel, das aus Gelatine gewonnen wird, welche wiederum durch partielle Hydrolyse von Kollagen, dem prim\u00e4ren Strukturprotein der extrazellul\u00e4ren Matrix (ECM), entsteht. GelMA wird durch die Reaktion von Gelatine mit Methacryls\u00e4ureanhydrid synthetisiert, wobei Methacryloyl-Funktionsgruppen in die Aminos\u00e4urereste der Gelatine eingebaut werden, w\u00e4hrend der Gro\u00dfteil ihrer nativen bioaktiven Motive erhalten bleibt.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/gelma-hydrogele\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Weiterlesen \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t<div class=\"premium-blog-post-outer-container\" data-total=\"3\">\n\t\t\t<div class=\"premium-blog-post-container premium-blog-skin-classic\">\n\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumb-effect-wrapper\">\n\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-container premium-blog-zoomin-effect\">\n\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"7875\" height=\"2612\" src=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?fit=7875%2C2612&amp;ssl=1\" class=\"attachment-full size-full wp-image-63429\" alt=\"\" data-attachment-id=\"63429\" data-permalink=\"https:\/\/rheolution.com\/de\/pmma-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?fit=7875%2C2612&amp;ssl=1\" data-orig-size=\"7875,2612\" data-comments-opened=\"1\" data-image-title=\"PMMA\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?fit=1024%2C340&amp;ssl=1\" srcset=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?w=7875&amp;ssl=1 7875w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=300%2C100&amp;ssl=1 300w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=1024%2C340&amp;ssl=1 1024w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=768%2C255&amp;ssl=1 768w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=1536%2C509&amp;ssl=1 1536w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=2048%2C679&amp;ssl=1 2048w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=150%2C50&amp;ssl=1 150w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?resize=700%2C232&amp;ssl=1 700w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?w=2440&amp;ssl=1 2440w, https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/PMMA-1.jpg?w=3660&amp;ssl=1 3660w\" sizes=\"(max-width:767px) 700px, (max-width:7875px) 100vw, 7875px\" \/>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-thumbnail-overlay\">\n\t\t\t\t\t\t\t\t<a class=\"elementor-icon\" href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/pmma-polymere\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">PMMA-Polymere<\/span>\n\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"premium-blog-content-wrapper \">\n\n\t\t\t\t\t<div class=\"premium-blog-inner-container\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<h4 class=\"premium-blog-entry-title\">\n\t\t\t<a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/pmma-polymere\/\" target=\"_blank\">\n\t\t\t\tPMMA-Polymere\t\t\t<\/a>\n\t\t<\/h4>\n\t\t\t\t<div class=\"premium-blog-entry-meta\">\n\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"premium-blog-content-inner-wrapper\">\n\t\t<p class=\"premium-blog-post-content\">Polymethylmethacrylat (PMMA) ist ein synthetisches, thermoplastisches Polymer, das zur Familie der Acrylharze geh\u00f6rt. Es entsteht durch die radikalische Polymerisation von Methylmethacrylat (MMA)-Monomeren, wodurch ein lineares, amorphes Polymer mit hoher optischer Klarheit und struktureller Festigkeit entsteht. PMMA wird vollst\u00e4ndig industriell hergestellt, wobei MMA aus petrochemischen Ausgangsstoffen synthetisiert und unter kontrollierter thermischer, chemischer oder photochemischer Initiierung polymerisiert wird.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/de\/anwendungsberichte\/pmma-polymere\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Weiterlesen \u00bb<\/a><\/div>\t\t<\/div>\n\t\t\t\t\t\t\t\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div class=\"premium-blog-footer\">\n\t\t\t\t\t\t\t<nav class=\"premium-blog-pagination-container\" role=\"navigation\" aria-label=\"Paginierung\">\n\t\t\t\t<span aria-current=\"page\" class=\"page-numbers current\">1<\/span>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/de\/wp-json\/wp\/v2\/posts\/70907\/page\/2\/\">2<\/a>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/de\/wp-json\/wp\/v2\/posts\/70907\/page\/3\/\">3<\/a>\n<a class=\"next page-numbers\" href=\"https:\/\/rheolution.com\/de\/wp-json\/wp\/v2\/posts\/70907\/page\/2\/\">Weiter \u00bb<\/a>\t\t\t<\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\n\t\t\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Gelatine ist ein weit verbreitetes Biopolymer f\u00fcr Biomaterialien, da sie in Wasser verarbeitbar und biokompatibel ist und weiche, hydratisierte Netzwerke bilden kann. Allerdings k\u00f6nnen physikalische Gelatinegele bei Temperaturen nahe den physiologischen Werten an Festigkeit verlieren oder schmelzen, weshalb h\u00e4ufig eine kovalente Vernetzung eingesetzt wird, um die thermische Stabilit\u00e4t und die mechanische Integrit\u00e4t zu verbessern. X-Pure Gelatin\u00ae ist eine hochwertige Gelatine in pharmazeutischer Qualit\u00e4t, die sich durch strenge Reinheitsstandards und gleichbleibende Leistungsmerkmale auszeichnet.  <\/p>\n","protected":false},"author":195401359,"featured_media":63493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[288,298],"tags":[89,91,124,88],"class_list":["post-70907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anwendungsberichte","category-application-formulation-of-hydrogels","tag-elastosens-bio","tag-hydrogels","tag-life-sciences","tag-mechanical-testing"],"yoast_head":"<!-- This site is optimized with the 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