{"id":70917,"date":"2026-02-03T16:34:19","date_gmt":"2026-02-03T21:34:19","guid":{"rendered":"https:\/\/rheolution.com\/?p=70917"},"modified":"2026-10-08T15:59:07","modified_gmt":"2026-10-08T19:59:07","slug":"reticulacion-de-la-gelatina-con-transglutaminasa-microbiana","status":"publish","type":"post","link":"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/reticulacion-de-la-gelatina-con-transglutaminasa-microbiana\/","title":{"rendered":"Reticulaci\u00f3n de la gelatina con transglutaminasa microbiana"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"70917\" class=\"elementor elementor-70917 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\">Nota de aplicaci\u00f3n | 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\">Reticulaci\u00f3n de la gelatina con transglutaminasa microbiana: caracterizaci\u00f3n viscoel\u00e1stica\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>por <a href=\"https:\/\/www.linkedin.com\/in\/mayasalame\/\">Maya Salame<\/a> y <a href=\"https:\/\/www.linkedin.com\/in\/dimitria-camas%C3%A3o-049002a2\/\">Dimitria Camasao<\/a><\/p><p>Cient\u00edficos de aplicaciones, <a href=\"https:\/\/www.linkedin.com\/company\/1168758\" target=\"_blank\" rel=\"noopener\">Rheolution Inc.<\/a><\/p><p>En colaboraci\u00f3n con  <\/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-63683\" 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=\"63683\" data-permalink=\"https:\/\/rheolution.com\/es\/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-63675\" 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=\"63675\" data-permalink=\"https:\/\/rheolution.com\/es\/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\">Resumen<\/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;\">Se ha establecido un protocolo de referencia para la reticulaci\u00f3n enzim\u00e1tica de X-Pure Gelatin\u00ae mediante la transglutaminasa microbiana Andracon\u00ae, con monitorizaci\u00f3n mec\u00e1nica en tiempo real mediante ElastoSens\u2122 Bio.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Al aumentar la concentraci\u00f3n de gelatina, la rigidez final del gel (G\u2032) aument\u00f3 significativamente y se redujo el tiempo de gelificaci\u00f3n.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Al aumentar la concentraci\u00f3n de MTG, se increment\u00f3 la resistencia mec\u00e1nica final y se aceleraron significativamente la gelificaci\u00f3n y la estabilizaci\u00f3n de la red.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">La temperatura de reticulaci\u00f3n (37 \u00b0C frente a 45 \u00b0C) no tuvo ning\u00fan efecto significativo en las propiedades viscoel\u00e1sticas finales, lo que confirma su compatibilidad con las condiciones fisiol\u00f3gicas.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Se ha demostrado que ElastoSens\u2122 Bio es una herramienta muy \u00fatil para establecer protocolos de referencia para la reticulaci\u00f3n enzim\u00e1tica de la gelatina y para estudiar c\u00f3mo influyen los par\u00e1metros de la formulaci\u00f3n y del proceso en la cin\u00e9tica de gelificaci\u00f3n y en las propiedades mec\u00e1nicas.<\/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\">Introducci\u00f3n<\/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\">La gelatina: un biopol\u00edmero vers\u00e1til<\/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;\">La gelatina es un biopol\u00edmero muy utilizado en biomateriales porque se puede procesar en agua, es biocompatible y puede formar redes blandas e hidratadas. Sin embargo, los geles f\u00edsicos de gelatina pueden debilitarse o derretirse a temperaturas cercanas a las fisiol\u00f3gicas, por lo que se suele recurrir a la reticulaci\u00f3n covalente para mejorar la estabilidad t\u00e9rmica y la integridad mec\u00e1nica.   <\/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;\"> es una gelatina de alta calidad y grado farmac\u00e9utico que destaca por sus estrictos est\u00e1ndares de pureza y su rendimiento constante.<\/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\">Reticulaci\u00f3n de pol\u00edmeros con la transglutaminasa microbiana (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;\">El reticulante biol\u00f3gico \u00abtransglutaminasa microbiana\u00bb cataliza la formaci\u00f3n de enlaces covalentes entre los residuos de glutamina y lisina de la gelatina, lo que permite crear una red controlada en condiciones acuosas suaves. <\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae<\/span><\/a><span style=\"font-weight: 400;\"> es una transglutaminasa microbiana de alta calidad para investigaci\u00f3n precl\u00ednica y aplicaciones cl\u00ednicas.<\/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\">Caso pr\u00e1ctico: Caracterizaci\u00f3n mec\u00e1nica de la reticulaci\u00f3n de la gelatina mediante transglutaminasa con 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;\">En este trabajo, se defini\u00f3 un protocolo de reticulaci\u00f3n de referencia utilizando gelatina X-Pure Gelatin\u00ae de piel de cerdo acidificada y Andracon\u00ae MTG, y se control\u00f3 la gelificaci\u00f3n de forma no destructiva con ElastoSens\u2122 Bio. El instrumento se utiliz\u00f3 para cuantificar la evoluci\u00f3n viscoel\u00e1stica en funci\u00f3n del tiempo de las formulaciones de gelatina y MTG durante la reticulaci\u00f3n. El m\u00f3dulo de almacenamiento al cizallamiento (G\u2032) describe el componente el\u00e1stico del material, que almacena energ\u00eda, y suele interpretarse como un indicador de la rigidez del gel a medida que se forma la red. El m\u00f3dulo de p\u00e9rdida al cizallamiento (G\u2033) representa el componente viscoso, que disipa energ\u00eda, y refleja el comportamiento similar al de un fluido durante la reticulaci\u00f3n. El factor de amortiguaci\u00f3n (tan \u03b4 = G\u2033\/G\u2032) ofrece una medida adimensional del equilibrio entre las respuestas viscosas y el\u00e1sticas, y var\u00eda entre 0 (comportamiento similar al de un l\u00edquido, con predominio de G\u2033) y 1 (comportamiento similar al de un s\u00f3lido, con predominio de G\u2032). El punto de gelificaci\u00f3n (transici\u00f3n sol-gel) se defini\u00f3 como el momento en el que G\u2032 = G\u2033; el tiempo hasta el punto de gelificaci\u00f3n se registr\u00f3 como el tiempo transcurrido desde el inicio de la medici\u00f3n hasta este cruce. El seguimiento continuo gener\u00f3 curvas cin\u00e9ticas completas de gelificaci\u00f3n, lo que permiti\u00f3 (i) identificar cu\u00e1ndo la se\u00f1al alcanzaba una regi\u00f3n de meseta y (ii) calcular los valores finales estabilizados de G\u2032, G\u2033 y tan \u03b4 promediando sobre esa meseta. Esas mismas curvas cin\u00e9ticas tambi\u00e9n se usaron para determinar el \u00abtiempo hasta la meseta\u00bb, definido como el tiempo total necesario para que las propiedades viscoel\u00e1sticas se estabilizaran (G\u2032 alcanzara el 90 % de su valor final [meseta]).         <\/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\/es\/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\">Materiales y m\u00e9todos<\/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;\">Gelatina \u00e1cida de piel de cerdo (<\/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) se reticul\u00f3 con transglutaminasa microbiana (<\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae, Zedira<\/span><\/a><span style=\"font-weight: 400;\">) y se control\u00f3 en tiempo real con el ElastoSens\u2122 Bio (<\/span><a href=\"https:\/\/rheolution.com\/es\/productos\/elastosens-bio\/instrumento\/\"><span style=\"font-weight: 400;\">Rheolution<\/span><\/a><span style=\"font-weight: 400;\">). <\/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>Condiciones de prueba:<\/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;\">Concentraci\u00f3n de gelatina: 5, 10, 15 % en peso  <\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carga de MTG: 15 y 30 U g\u207b\u00b9 de gelatina<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Temperatura: 37 \u00b0C y 45 \u00b0C<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Volumen de la muestra de ElastoSens: 2,0 ml<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Duraci\u00f3n de la medici\u00f3n: 6 h<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Replicaciones: n = 3 por condici\u00f3n<\/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;\">Se prepararon soluciones madre de gelatina al 5 % en peso (50 mg\/ml), al 10 % en peso (100 mg\/ml) y al 15 % en peso (150 mg\/ml) disolviendo la gelatina en PBS. Las soluciones se incubaron en un ba\u00f1o de agua a 60 \u00b0C durante 60 minutos bajo agitaci\u00f3n magn\u00e9tica continua para garantizar una disoluci\u00f3n completa. Al mismo tiempo, se prepar\u00f3 la soluci\u00f3n madre de la enzima Andracon\u00ae (actividad total de 116 U) en agua desionizada como soluci\u00f3n de trabajo a 341,2 U\/mL y se dej\u00f3 equilibrar a 37 \u00b0C durante 5 minutos antes de usarla (por lo dem\u00e1s, se conservaba a 4 \u00b0C).  <\/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>Carga de muestras y medici\u00f3n con ElastoSens\u2122 Bio:<\/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;\">La reticulaci\u00f3n se inici\u00f3 a\u00f1adiendo el volumen calculado de soluci\u00f3n madre de MTG a la soluci\u00f3n de gelatina para alcanzar el valor objetivo de U g\u207b\u00b9 (Tabla 1).<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Las muestras se mezclaron con cuidado con una barra de agitaci\u00f3n magn\u00e9tica durante unos segundos para homogeneizarlas.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">El instrumento se preaclimat\u00f3 a la temperatura deseada (37 \u00b0C o 45 \u00b0C). Justo despu\u00e9s de mezclar, se transfirieron 2,0 ml de la mezcla de reacci\u00f3n al portamuestras macro y la medici\u00f3n se realiz\u00f3 de forma continua durante 6 h. <\/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>Tabla 1:<\/b><span style=\"font-weight: 400;\"> Volumen de transglutaminasa microbiana (MTG) necesario para reticular la gelatina, calculado para un volumen de preparaci\u00f3n de 2,5 ml utilizando una concentraci\u00f3n de MTG en soluci\u00f3n madre de 341,2 U ml\u207b\u00b9.<\/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\">Concentraci\u00f3n de gelatina [% en peso]<\/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\">Concentraci\u00f3n de gelatina [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\">Gelatina total en 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\">Dosis objetivo de 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\">Actividad total de MTG en 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\">Volumen de la soluci\u00f3n de MTG [\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-63552\" 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=\"63552\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 1.<\/b><span style=\"font-weight: 400;\">  Hidrogeles de gelatina representativos (n = 3) tras su extracci\u00f3n del soporte para muestras grandes una vez finalizado el experimento de gelificaci\u00f3n.<\/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>An\u00e1lisis estad\u00edstico:<\/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;\">Los datos se analizaron mediante un ANOVA unidireccional (Brown\u2013Forsythe\/Welch para tratar las varianzas desiguales). Para las comparaciones por pares planificadas se utilizaron pruebas t de Welch no emparejadas (sin ajuste por comparaciones m\u00faltiples). Los datos se expresan como media \u00b1 DE;    <\/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\">Comportamiento viscoel\u00e1stico durante la reticulaci\u00f3n de la gelatina: resultados y discusi\u00f3n<\/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;\">Este estudio se dise\u00f1\u00f3 para evaluar la reticulaci\u00f3n enzim\u00e1tica de la gelatina mediante MTG e investigar la influencia de par\u00e1metros clave en el comportamiento de gelificaci\u00f3n y las propiedades mec\u00e1nicas. En concreto, se analizaron los efectos de la concentraci\u00f3n de gelatina, la concentraci\u00f3n de transglutaminasa y la temperatura de reticulaci\u00f3n. En la mayor\u00eda de los experimentos, se utiliz\u00f3 una temperatura de reticulaci\u00f3n de 45 \u00b0C para evitar la gelificaci\u00f3n t\u00e9rmica de la gelatina, asegurando as\u00ed que la gelificaci\u00f3n se debiera exclusivamente a la reticulaci\u00f3n enzim\u00e1tica. Esta temperatura tambi\u00e9n se encuentra dentro de un rango favorable para una actividad enzim\u00e1tica elevada y estable.   <\/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\">Efecto de la concentraci\u00f3n de gelatina en la gelificaci\u00f3n y las propiedades mec\u00e1nicas<\/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;\">La figura 2 muestra la evoluci\u00f3n del m\u00f3dulo de almacenamiento de cizallamiento (G\u2032) en funci\u00f3n del tiempo durante la reticulaci\u00f3n de la gelatina con transglutaminasa microbiana. La l\u00ednea gruesa representa la media de los triplicados, mientras que las l\u00edneas discontinuas representan la desviaci\u00f3n est\u00e1ndar. En todas las muestras, G\u2032 empez\u00f3 con valores bajos y mostr\u00f3 un fuerte aumento tras el punto de transici\u00f3n l\u00edquido-gel, hasta alcanzar finalmente una meseta.    <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 3 muestra los valores medios de G\u2032 y G\u2033 durante la \u00faltima hora del ensayo. Como era de esperar, el valor final de G\u2032 aument\u00f3 al aumentar la concentraci\u00f3n de gelatina (***p &lt; 0,001), lo que indica que la red formada es m\u00e1s resistente debido a la presencia de un mayor n\u00famero de mol\u00e9culas de gelatina. G\u2019\u2019 tambi\u00e9n mostr\u00f3 una tendencia similar; sin embargo, en este estudio no se encontr\u00f3 ninguna diferencia estad\u00edstica. El factor de amortiguaci\u00f3n (tan \u03b4 = G\u2033\/G\u2032) fue similar entre las condiciones del 15 % en peso y del 10 % en peso, y ligeramente superior en la del 5 % en peso, lo que indica un mayor predominio de la viscosidad en esta \u00faltima en comparaci\u00f3n con las dem\u00e1s.   <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 4 muestra el tiempo que se tarda en alcanzar el punto de transici\u00f3n l\u00edquido-gel (G\u2019 = G\u2019\u2019, a la izquierda) y el tiempo total necesario para llegar a la meseta (a la derecha). Como era de esperar, el tiempo necesario para alcanzar la transici\u00f3n l\u00edquido-gel disminuy\u00f3 al aumentar la concentraci\u00f3n de gelatina y fue de aproximadamente 0,5, 10 y 14 minutos para las muestras al 15 %, 10 % y 5 % en peso, respectivamente. Este comportamiento se debe a que, a concentraciones m\u00e1s altas, hay m\u00e1s cadenas de pol\u00edmero de gelatina disponibles, lo que favorece una formaci\u00f3n m\u00e1s r\u00e1pida de la red y acelera la transici\u00f3n l\u00edquido-gel. Curiosamente, aunque cada condici\u00f3n requiri\u00f3 un tiempo diferente para alcanzar el punto de transici\u00f3n, todas tardaron un tiempo similar en alcanzar la meseta, lo que sugiere que, una vez iniciada la gelificaci\u00f3n, la cin\u00e9tica de reticulaci\u00f3n posterior viene determinada principalmente por la actividad enzim\u00e1tica y no por la concentraci\u00f3n de gelatina.   <\/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-63544\" 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=\"63544\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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>Figura 2.<\/b><span style=\"font-weight: 400;\">  Evoluci\u00f3n del m\u00f3dulo de almacenamiento al cizallamiento (G\u2032) durante la gelificaci\u00f3n de hidrogeles de gelatina al 15 %, 10 % y 5 % en peso, reticulados a 45 \u00b0C con 30 U g\u207b\u00b9 de transglutaminasa.<\/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-63504\" 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=\"63504\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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-63528\" 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=\"63528\" data-permalink=\"https:\/\/rheolution.com\/es\/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\u00bb 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-63536\" 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=\"63536\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 3.<\/b><span style=\"font-weight: 400;\">  Propiedades viscoel\u00e1sticas finales de los hidrogeles de gelatina reticulados con transglutaminasa a 45 \u00b0C. El m\u00f3dulo de almacenamiento al cizallamiento (G\u2032, izquierda), el m\u00f3dulo de p\u00e9rdida al cizallamiento (G\u2033, centro) y el factor de amortiguaci\u00f3n (tan \u03b4, derecha) se calcularon a partir de la zona de meseta (5\u20136 h) de las curvas de gelificaci\u00f3n de hidrogeles de gelatina al 15 %, 10 % y 5 % en peso de hidrogeles de gelatina reticulados con 30 U g\u207b\u00b9 de transglutaminasa. Las barras muestran la media \u00b1 DE, con los puntos de datos individuales superpuestos. La significaci\u00f3n estad\u00edstica se indica como *p &lt; 0,05, **p &lt; 0,01, ****p &lt; 0,0001; ns, no significativo.   <\/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-63512\" 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=\"63512\" data-permalink=\"https:\/\/rheolution.com\/es\/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-63520\" 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=\"63520\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 4.<\/b><span style=\"font-weight: 400;\">  Tiempo hasta la gelificaci\u00f3n, definido por el punto de cruce G\u2032\u2013G\u2033 (izquierda), y tiempo hasta alcanzar la meseta viscoel\u00e1stica (derecha; tiempo que tarda G\u2032 en alcanzar el 90 % de su valor final estabilizado) para concentraciones de gelatina del 5, 10 y 15 % en peso reticuladas con transglutaminasa (30 U g\u207b\u00b9 a 45 \u00b0C). Las barras representan la media \u00b1 DE con las r\u00e9plicas individuales superpuestas. La significaci\u00f3n estad\u00edstica se indica como *p &lt; 0,05, **p&lt; 0,01, ***p &lt; 0,001; ns, no significativo.  <\/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\">Efecto de la concentraci\u00f3n de transglutaminasa en la gelificaci\u00f3n y las propiedades mec\u00e1nicas<\/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;\">La figura 5 muestra la evoluci\u00f3n en el tiempo del m\u00f3dulo de almacenamiento de cizallamiento (G\u2032) durante la reticulaci\u00f3n de la gelatina con transglutaminasa microbiana a dos concentraciones enzim\u00e1ticas diferentes. La l\u00ednea continua corresponde a la media de tres mediciones, mientras que las l\u00edneas discontinuas indican la desviaci\u00f3n est\u00e1ndar. Al igual que antes, G\u2032 se mantuvo bajo al principio y luego aument\u00f3 notablemente tras la transici\u00f3n de l\u00edquido a gel, hasta alcanzar finalmente una meseta estable.  <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 6 muestra los valores medios de G\u2032 y G\u2033 durante la \u00faltima hora de la prueba. El valor final de G\u2032 aument\u00f3 al aumentar la concentraci\u00f3n enzim\u00e1tica (**p &lt; 0,01), ya que unos niveles m\u00e1s altos de enzima permiten que se formen m\u00e1s enlaces cruzados en el mismo periodo de evaluaci\u00f3n. No se observaron diferencias estad\u00edsticas en G\u2019\u2019 ni en tan \u03b4.  <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 7 muestra el tiempo que se tarda en llegar al punto de transici\u00f3n l\u00edquido-gel (izquierda) y el tiempo total que se tarda en llegar a la meseta (derecha). Como era de esperar, la condici\u00f3n con mayor concentraci\u00f3n enzim\u00e1tica tard\u00f3 menos en llegar al punto de transici\u00f3n l\u00edquido-gel debido a una mayor actividad de reticulaci\u00f3n. En este caso, el tiempo necesario para alcanzar la meseta tambi\u00e9n fue significativamente menor a concentraciones enzim\u00e1ticas m\u00e1s altas, lo que respalda el hallazgo anterior de que este par\u00e1metro depende m\u00e1s de la concentraci\u00f3n enzim\u00e1tica que de la concentraci\u00f3n de gelatina.  <\/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-63609\" 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=\"63609\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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>Figura 5.<\/b><span style=\"font-weight: 400;\">  Evoluci\u00f3n del m\u00f3dulo de almacenamiento a cizallamiento (G\u2032) durante la gelificaci\u00f3n de hidrogeles de gelatina al 10 % en peso, reticulados a 45 \u00b0C con 30 U g\u207b\u00b9 y 15 U g\u207b\u00b9 de transglutaminasa.<\/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-63569\" 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=\"63569\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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-63577\" 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=\"63577\" data-permalink=\"https:\/\/rheolution.com\/es\/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\u00bb 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-63593\" 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=\"63593\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 6.<\/b><span style=\"font-weight: 400;\">  Propiedades viscoel\u00e1sticas finales de los hidrogeles de gelatina reticulados con transglutaminasa a 45 \u00b0C. El m\u00f3dulo de almacenamiento al cizallamiento (G\u2032, a la izquierda), el m\u00f3dulo de p\u00e9rdida al cizallamiento (G\u2033, en el centro), y el factor de amortiguaci\u00f3n (tan \u03b4, a la derecha) se calcularon a partir de la zona de meseta (5-6 h) de las curvas de gelificaci\u00f3n de hidrogeles de gelatina al 10 % en peso reticulados con 30 U g\u207b\u00b9 y 15 U g\u207b\u00b9 de transglutaminasa. Las barras muestran la media \u00b1 DE, con los puntos de datos individuales superpuestos. La significaci\u00f3n estad\u00edstica se indica como ***p &lt; 0,001; ns, no significativo.   <\/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-63585\" 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=\"63585\" data-permalink=\"https:\/\/rheolution.com\/es\/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-63601\" 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=\"63601\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 7.<\/b><span style=\"font-weight: 400;\">  Tiempo hasta la gelificaci\u00f3n, definido por el cruce G\u2032\u2013G\u2033 (izquierda), y tiempo hasta alcanzar la meseta viscoel\u00e1stica (derecha; tiempo que tarda G\u2032 en alcanzar el 90 % de su valor final estabilizado) para una gelatina al 10 % en peso reticulada con transglutaminasa (a 45 \u00b0C) a 30 U g\u207b\u00b9 y 15 U g\u207b\u00b9. Las barras representan la media \u00b1 DE con las r\u00e9plicas individuales superpuestas. La significaci\u00f3n estad\u00edstica se indica con *p &lt; 0,05.  <\/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\">Efecto de la temperatura sobre la gelificaci\u00f3n y las propiedades mec\u00e1nicas<\/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;\">Al igual que en los resultados anteriores, las figuras 8, 9 y 10 muestran la evoluci\u00f3n temporal de G\u2032 durante la reticulaci\u00f3n de la gelatina, los valores finales de G\u2032 y G\u2033, y el tiempo que se tarda en llegar al punto de transici\u00f3n y a la meseta, esta vez para dos condiciones con temperaturas de ensayo diferentes (37 \u00b0C y 45 \u00b0C). Aunque se observ\u00f3 una ligera diferencia en la cin\u00e9tica de reticulaci\u00f3n, no se encontraron diferencias estad\u00edsticamente significativas en ninguno de los par\u00e1metros evaluados.   <\/span><\/p><p><span style=\"font-weight: 400;\">Hay que se\u00f1alar que, a 37 \u00b0C, no se pudo determinar el tiempo necesario para alcanzar el punto de gelificaci\u00f3n en dos de las tres muestras, ya que la gelificaci\u00f3n ya se hab\u00eda producido antes de que empezara la prueba. A esta temperatura, tambi\u00e9n puede producirse una gelificaci\u00f3n t\u00e9rmica, lo que podr\u00eda acelerar el proceso de gelificaci\u00f3n y dar lugar a este resultado. Por lo tanto, puede haber una diferencia estad\u00edsticamente significativa en este par\u00e1metro (tiempo hasta la gelificaci\u00f3n) entre estas condiciones (37 \u00b0C frente a 45 \u00b0C).    <\/span><\/p><p><span style=\"font-weight: 400;\">En cuanto a las aplicaciones biom\u00e9dicas, los resultados indican que estas formulaciones se pueden procesar a temperaturas fisiol\u00f3gicas sin perder actividad enzim\u00e1tica ni propiedades viscoel\u00e1sticas finales, lo cual es una ventaja para su uso pr\u00e1ctico.<\/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-63645\" 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=\"63645\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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>Figura 8.<\/b><span style=\"font-weight: 400;\">  Evoluci\u00f3n del m\u00f3dulo de almacenamiento al cizallamiento (G\u2032) durante la gelificaci\u00f3n de hidrogeles de gelatina al 15 % en peso reticulados con transglutaminasa (30 U g\u207b\u00b9) a 37 \u00b0C y 45 \u00b0C.<\/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-63661\" 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=\"63661\" data-permalink=\"https:\/\/rheolution.com\/es\/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;#8217; 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-63653\" 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=\"63653\" data-permalink=\"https:\/\/rheolution.com\/es\/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\u00bb 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-63637\" 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=\"63637\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 9.<\/b><span style=\"font-weight: 400;\">  Propiedades viscoel\u00e1sticas finales de los hidrogeles de gelatina reticulados con transglutaminasa a 37 \u00b0C y 45 \u00b0C. El m\u00f3dulo de almacenamiento al cizallamiento (G\u2032, izquierda), el m\u00f3dulo de p\u00e9rdida por cizallamiento (G\u2033, en el centro) y el factor de amortiguaci\u00f3n (tan \u03b4, a la derecha) se calcularon a partir de la zona de meseta (5\u20136 h) de las curvas de gelificaci\u00f3n de hidrogeles de gelatina al 15 % en peso reticulados con 30 U g\u207b\u00b9 de transglutaminasa. Las barras muestran la media \u00b1 DE, con los puntos de datos individuales superpuestos. La significaci\u00f3n estad\u00edstica se indica como ns, no significativo.   <\/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-63629\" 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=\"63629\" data-permalink=\"https:\/\/rheolution.com\/es\/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-63621\" 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=\"63621\" data-permalink=\"https:\/\/rheolution.com\/es\/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>Figura 10.<\/b><span style=\"font-weight: 400;\">  Tiempo hasta la gelificaci\u00f3n, definido por el cruce G\u2032\u2013G\u2033 (izquierda), y tiempo hasta alcanzar la meseta viscoel\u00e1stica (a la derecha; tiempo que tarda G\u2032 en alcanzar el 90 % de su valor final estabilizado) para una gelatina al 15 % en peso reticulada con transglutaminasa (30 U g\u207b\u00b9) a 37 \u00b0C y 45 \u00b0C. Las barras representan la media \u00b1 DE, con las r\u00e9plicas individuales superpuestas. La significaci\u00f3n estad\u00edstica se indica como ns, \u00abno significativo\u00bb.  <\/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\">Conclusiones y perspectivas<\/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;\">Este estudio demuestra que las propiedades mec\u00e1nicas de los hidrogeles de gelatina y la cin\u00e9tica de gelificaci\u00f3n se pueden ajustar con precisi\u00f3n mediante los par\u00e1metros de la formulaci\u00f3n y supervisar cuantitativamente en tiempo real con ElastoSens\u2122 Bio. Es importante destacar que la reticulaci\u00f3n enzim\u00e1tica ofrece una estrategia s\u00f3lida para estabilizar los hidrogeles a base de gelatina a temperatura fisiol\u00f3gica, superando las limitaciones de los geles f\u00edsicos t\u00e9rmicamente reversibles y permitiendo su uso en condiciones biol\u00f3gicamente relevantes. La capacidad de realizar la reticulaci\u00f3n enzim\u00e1tica a temperatura fisiol\u00f3gica, al tiempo que se consiguen propiedades mec\u00e1nicas reproducibles y controlables, pone de relieve la relevancia de esta plataforma para el desarrollo de biomateriales, la evaluaci\u00f3n de formulaciones y el control de calidad.  <\/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>Descubre c\u00f3mo nuestra tecnolog\u00eda mide de forma no destructiva las propiedades viscoel\u00e1sticas de los biomateriales blandos y los tejidos utilizando microvol\u00famenes de muestras<\/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\/es\/contacto\/\">\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\">Ponte en contacto con nosotros para m\u00e1s informaci\u00f3n<\/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\">Art\u00edculos relacionados<\/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=\"70917\" 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-63004\" alt=\"\" data-attachment-id=\"63004\" data-permalink=\"https:\/\/rheolution.com\/es\/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\/es\/notas-de-aplicacion\/hidrogeles-de-fibrina\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Hidrogeles de fibrina<\/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\/es\/notas-de-aplicacion\/hidrogeles-de-fibrina\/\" target=\"_blank\">\n\t\t\t\tHidrogeles de fibrina\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\">Los hidrogeles de fibrina son biomateriales naturales a base de prote\u00ednas que se forman a partir de la fibrina, el pol\u00edmero insoluble que se genera durante la coagulaci\u00f3n de la sangre. La fibrina se origina a partir del fibrin\u00f3geno, una glicoprote\u00edna plasm\u00e1tica compuesta por tres cadenas polipept\u00eddicas emparejadas que se ensamblan formando una red fibrosa tras la activaci\u00f3n enzim\u00e1tica. En condiciones fisiol\u00f3gicas, la formaci\u00f3n de fibrina se desencadena mediante la escisi\u00f3n del fibrin\u00f3geno mediada por la trombina, lo que deja al descubierto los sitios de polimerizaci\u00f3n que impulsan el autoensamblaje espont\u00e1neo en una matriz hidratada y porosa.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/hidrogeles-de-fibrina\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leer m\u00e1s \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-63132\" alt=\"\" data-attachment-id=\"63132\" data-permalink=\"https:\/\/rheolution.com\/es\/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\/es\/notas-de-aplicacion\/hidrogeles-de-alginato\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Hidrogeles de alginato<\/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\/es\/notas-de-aplicacion\/hidrogeles-de-alginato\/\" target=\"_blank\">\n\t\t\t\tHidrogeles de alginato\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\">Los hidrogeles de alginato son redes polim\u00e9ricas tridimensionales con alto contenido en agua que se obtienen del alginato, un polisac\u00e1rido ani\u00f3nico de origen natural. El alginato se extrae principalmente de las paredes celulares de las algas pardas de la clase Phaeophyceae, aunque tambi\u00e9n puede ser biosintetizado por ciertas especies bacterianas como Azotobacter y Pseudomonas. Estructuralmente, el alginato es un copol\u00edmero lineal compuesto por \u00e1cido \u03b2-D-manur\u00f3nico (unidades M) y \u00e1cido \u03b1-L-gulur\u00f3nico (unidades G), unidos mediante enlaces glicos\u00eddicos 1\u21924.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/hidrogeles-de-alginato\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leer m\u00e1s \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-63424\" alt=\"\" data-attachment-id=\"63424\" data-permalink=\"https:\/\/rheolution.com\/es\/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\/es\/notas-de-aplicacion\/gelma-hidrogeles\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Hidrogeles de GelMA<\/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\/es\/notas-de-aplicacion\/gelma-hidrogeles\/\" target=\"_blank\">\n\t\t\t\tHidrogeles de GelMA\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\">La gelatina metacriloilada (GelMA) es un hidrogel fotocrosslinkable derivado de la gelatina, que a su vez se obtiene mediante la hidr\u00f3lisis parcial del col\u00e1geno, la principal prote\u00edna estructural de la matriz extracelular (MEC). El GelMA se sintetiza haciendo reaccionar la gelatina con anh\u00eddrido metacr\u00edlico, lo que introduce grupos funcionales metacriloilo en los residuos de amino\u00e1cidos de la gelatina, al tiempo que conserva la mayor parte de sus motivos bioactivos nativos.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/gelma-hidrogeles\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leer m\u00e1s \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-63432\" alt=\"\" data-attachment-id=\"63432\" data-permalink=\"https:\/\/rheolution.com\/es\/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\/es\/notas-de-aplicacion\/polimeros-de-pmma\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Pol\u00edmeros de PMMA<\/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\/es\/notas-de-aplicacion\/polimeros-de-pmma\/\" target=\"_blank\">\n\t\t\t\tPol\u00edmeros de PMMA\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\">El polimetilmetacrilato (PMMA) es un pol\u00edmero sint\u00e9tico termopl\u00e1stico que pertenece a la familia de las resinas acr\u00edlicas. Se forma mediante la polimerizaci\u00f3n por radicales libres de mon\u00f3meros de metilmetacrilato (MMA), lo que da como resultado un pol\u00edmero lineal y amorfo con gran transparencia \u00f3ptica y rigidez estructural. El PMMA se produce \u00edntegramente de forma industrial: el MMA se sintetiza a partir de materias primas petroqu\u00edmicas y se polimeriza mediante iniciaci\u00f3n controlada t\u00e9rmica, qu\u00edmica o fotoqu\u00edmica.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/es\/notas-de-aplicacion\/polimeros-de-pmma\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leer m\u00e1s \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=\"Paginaci\u00f3n\">\n\t\t\t\t<span aria-current=\"page\" class=\"page-numbers current\">1<\/span>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/es\/wp-json\/wp\/v2\/posts\/70917\/page\/2\/\">2<\/a>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/es\/wp-json\/wp\/v2\/posts\/70917\/page\/3\/\">3<\/a>\n<a class=\"next page-numbers\" href=\"https:\/\/rheolution.com\/es\/wp-json\/wp\/v2\/posts\/70917\/page\/2\/\">Siguiente \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>La gelatina es un biopol\u00edmero muy utilizado en biomateriales porque se puede procesar en agua, es biocompatible y puede formar redes blandas e hidratadas. Sin embargo, los geles f\u00edsicos de gelatina pueden debilitarse o derretirse a temperaturas cercanas a las fisiol\u00f3gicas, por lo que se suele recurrir a la reticulaci\u00f3n covalente para mejorar la estabilidad t\u00e9rmica y la integridad mec\u00e1nica. X-Pure Gelatin\u00ae es una gelatina de alta calidad y grado farmac\u00e9utico que destaca por sus estrictos est\u00e1ndares de pureza y su rendimiento constante.  <\/p>\n","protected":false},"author":195401359,"featured_media":63496,"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":[287,300],"tags":[89,91,124,88],"class_list":["post-70917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-de-aplicacion","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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