{"id":70910,"date":"2026-02-03T16:34:19","date_gmt":"2026-02-03T21:34:19","guid":{"rendered":"https:\/\/rheolution.com\/?p=70910"},"modified":"2026-10-08T15:59:13","modified_gmt":"2026-10-08T19:59:13","slug":"reticolazione-della-gelatina-con-transglutaminasi-microbica","status":"publish","type":"post","link":"https:\/\/rheolution.com\/it\/note-applicative\/reticolazione-della-gelatina-con-transglutaminasi-microbica\/","title":{"rendered":"Reticolazione della gelatina con transglutaminasi microbica"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"70910\" class=\"elementor elementor-70910 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 applicativa | 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\">Reticolazione della gelatina con transglutaminasi microbica: caratterizzazione viscoelastica\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>di <a href=\"https:\/\/www.linkedin.com\/in\/mayasalame\/\">Maya Salame<\/a> e <a href=\"https:\/\/www.linkedin.com\/in\/dimitria-camas%C3%A3o-049002a2\/\">Dimitria Camasao<\/a><\/p><p>Ricercatori applicativi, <a href=\"https:\/\/www.linkedin.com\/company\/1168758\" target=\"_blank\" rel=\"noopener\">Rheolution Inc.<\/a><\/p><p>In collaborazione 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-63681\" 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=\"63681\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63673\" 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=\"63673\" data-permalink=\"https:\/\/rheolution.com\/it\/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\">Sintesi<\/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;\">\u00c8 stato definito un protocollo di riferimento per la reticolazione enzimatica della gelatina X-Pure Gelatin\u00ae utilizzando la transglutaminasi microbica Andracon\u00ae, con monitoraggio meccanico in tempo reale tramite 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;\">L&#8217;aumento della concentrazione di gelatina ha aumentato in modo significativo la rigidit\u00e0 finale del gel (G\u2032) e ha ridotto il tempo di gelificazione.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">L&#8217;aumento della concentrazione di MTG ha incrementato la resistenza meccanica finale e ha accelerato in modo significativo la gelificazione e la stabilizzazione della rete.<\/span><span style=\"font-weight: 400;\"><br><\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">La temperatura di reticolazione (37 \u00b0C rispetto a 45 \u00b0C) non ha avuto alcun effetto significativo sulle propriet\u00e0 viscoelastiche finali, confermando la compatibilit\u00e0 con le condizioni fisiologiche.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">ElastoSens\u2122 Bio si \u00e8 dimostrato uno strumento prezioso per definire protocolli di riferimento per la reticolazione enzimatica della gelatina e per studiare l&#8217;influenza dei parametri di formulazione e di processo sulla cinetica di gelificazione e sulle propriet\u00e0 meccaniche.<\/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\">Introduzione<\/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 biopolimero versatile<\/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 \u00e8 un biopolimero molto usato nei biomateriali perch\u00e9 \u00e8 lavorabile in acqua, \u00e8 biocompatibile e pu\u00f2 formare reti morbide e idratate. Tuttavia, i gel di gelatina puri possono indebolirsi o sciogliersi a temperature vicine a quelle fisiologiche, quindi si ricorre spesso alla reticolazione covalente per migliorare la stabilit\u00e0 termica e l\u2019integrit\u00e0 meccanica.   <\/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;\"> \u00e8 una gelatina di alta qualit\u00e0, di grado farmaceutico, caratterizzata da rigorosi standard di purezza e prestazioni costanti.<\/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\">Reticolazione dei polimeri con la transglutaminasi microbica (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;\">Il bio-reticolante \u201cTransglutaminasi microbica\u201d catalizza la formazione di legami covalenti tra i residui di glutammina e lisina nella gelatina, consentendo la formazione controllata di una rete in condizioni acquose e delicate. <\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae<\/span><\/a><span style=\"font-weight: 400;\"> \u00e8 una transglutaminasi microbica di alta qualit\u00e0, indicata sia per la ricerca preclinica che per le applicazioni cliniche.<\/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 di studio: Caratterizzazione meccanica della reticolazione della gelatina mediante transglutaminasi 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;\">In questo lavoro \u00e8 stato definito un protocollo di reticolazione di riferimento utilizzando gelatina X-Pure Gelatin\u00ae acida da pelle di maiale e Andracon\u00ae MTG, e la gelificazione \u00e8 stata monitorata in modo non distruttivo con ElastoSens\u2122 Bio. Lo strumento \u00e8 stato utilizzato per quantificare l\u2019evoluzione viscoelastica in funzione del tempo delle formulazioni di gelatina-MTG durante la reticolazione. Il modulo di immagazzinamento al taglio (G\u2032) descrive la componente elastica del materiale, che immagazzina energia, ed \u00e8 comunemente interpretato come un indicatore della rigidit\u00e0 del gel man mano che si forma la rete. Il modulo di perdita al taglio (G\u2033) rappresenta la componente viscosa, che dissipa energia, e riflette il comportamento simile a quello di un fluido durante la reticolazione. Il fattore di smorzamento (tan \u03b4 = G\u2033\/G\u2032) fornisce una misura adimensionale dell\u2019equilibrio tra le risposte viscose ed elastiche e varia da 0 (comportamento simile a quello di un liquido, con predominanza di G\u2033) a 1 (comportamento simile a quello di un solido, con predominanza di G\u2032). Il punto di gelificazione (transizione sol-gel) \u00e8 stato definito come il momento in cui G\u2032 = G\u2033; il tempo necessario per raggiungere il punto di gelificazione \u00e8 stato riportato come il tempo trascorso dall\u2019inizio della misurazione a questo punto di incrocio. Il monitoraggio continuo ha generato curve cinetiche di gelificazione complete, rendendo possibile (i) identificare quando il segnale raggiungeva una regione di plateau e (ii) calcolare i valori finali stabilizzati di G\u2032, G\u2033 e tan \u03b4 calcolando la media su quel plateau. Le stesse curve cinetiche sono state utilizzate anche per determinare il tempo di raggiungimento del plateau, definito come il tempo totale necessario affinch\u00e9 le propriet\u00e0 viscoelastiche si stabilizzassero (G\u2032 ha raggiunto il 90% del suo valore finale (plateau)).         <\/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\/it\/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\">Materiali e metodi<\/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 acida di pelle di maiale (<\/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) \u00e8 stata reticolata utilizzando transglutaminasi microbica (<\/span><a href=\"https:\/\/zedira.com\/Microbial-Transglutaminase\"><span style=\"font-weight: 400;\">Andracon\u00ae, Zedira<\/span><\/a><span style=\"font-weight: 400;\">) e monitorata in tempo reale con ElastoSens\u2122 Bio (<\/span><a href=\"https:\/\/rheolution.com\/it\/prodotti\/elastosens-bio\/strumento\/\"><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>Condizioni di prova:<\/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;\">Concentrazione di gelatina: 5, 10, 15% in peso  <\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Carico MTG: 15 e 30 U g\u207b\u00b9 di gelatina<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Temperatura: 37 \u00b0C e 45 \u00b0C<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Volume del campione ElastoSens: 2,0 mL<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Durata della misurazione: 6 ore<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ripetizioni: n = 3 per condizione<\/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;\">Le soluzioni madri di gelatina sono state preparate al 5% in peso (50 mg mL\u207b\u00b9), al 10% in peso (100 mg mL\u207b\u00b9) e al 15% in peso (150 mg mL\u207b\u00b9) sciogliendo la gelatina in PBS. Le soluzioni sono state incubate in un bagno d\u2019acqua a 60 \u00b0C per 60 minuti sotto agitazione magnetica continua per garantire la completa dissoluzione. In parallelo, la soluzione madre dell\u2019enzima Andracon\u00ae (attivit\u00e0 totale 116 U) \u00e8 stata preparata in acqua deionizzata come soluzione di lavoro a 341,2 U mL\u207b\u00b9 ed equilibrata a 37 \u00b0C per 5 minuti prima dell\u2019uso (conservata a 4 \u00b0C nel resto del tempo).  <\/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>Caricamento del campione e misurazione 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 reticolazione \u00e8 stata avviata aggiungendo il volume calcolato di soluzione madre di MTG alla soluzione di gelatina per raggiungere il valore U g\u207b\u00b9 desiderato (Tabella 1).<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">I campioni sono stati mescolati delicatamente con un&#8217;asta magnetica per qualche secondo per renderli omogenei.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lo strumento \u00e8 stato pre-equilibrato alla temperatura desiderata (37 \u00b0C o 45 \u00b0C). Subito dopo la miscelazione, 2,0 mL della miscela di reazione sono stati trasferiti nel portacampioni macro e la misurazione \u00e8 stata eseguita in modo continuo per 6 ore. <\/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>Tabella 1:<\/b><span style=\"font-weight: 400;\"> Volume di transglutaminasi microbica (MTG) necessario per la reticolazione della gelatina, calcolato per un volume di preparazione di 2,5 mL utilizzando una concentrazione madre di MTG pari a 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\">Concentrazione di gelatina [% in 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\">Concentrazione di 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 totale in 2,5 mL [g]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Dose target di 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\">Attivit\u00e0 totale dell'MTG in 2,5 mL [U]<\/span><\/th>\n\t\t\t        \t\t\t\t            <th class=\"\" id=\"\" colspan=\"\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"data-table-header-text\">Volume del campione 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-63550\" 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=\"63550\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Idrogel di gelatina rappresentativi (n = 3) dopo essere stati rimossi dal supporto per campioni di grandi dimensioni al termine dell&#8217;esperimento di gelificazione.<\/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>Analisi statistica:<\/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;\">I dati sono stati analizzati mediante ANOVA a una via (Brown\u2013Forsythe\/Welch per gestire le varianze disuguali). Per i confronti a coppie pianificati sono stati utilizzati test t di Welch non appaiati (senza correzione per confronti multipli). I dati sono espressi come media \u00b1 deviazione standard;    <\/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\">Comportamento viscoelastico durante la reticolazione della gelatina: risultati e discussione<\/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;\">Questo studio \u00e8 stato progettato per valutare la reticolazione enzimatica della gelatina mediante MTG e per studiare l\u2019influenza dei parametri chiave sul comportamento di gelificazione e sulle propriet\u00e0 meccaniche. In particolare, sono stati esaminati gli effetti della concentrazione di gelatina, della concentrazione di transglutaminasi e della temperatura di reticolazione. Nella maggior parte degli esperimenti \u00e8 stata utilizzata una temperatura di reticolazione di 45 \u00b0C per evitare la gelificazione termica della gelatina, assicurando che la gelificazione fosse dovuta esclusivamente alla reticolazione enzimatica. Questa temperatura rientra inoltre in un intervallo favorevole per un\u2019attivit\u00e0 enzimatica elevata e stabile.   <\/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\">Effetto della concentrazione di gelatina sulla gelificazione e sulle propriet\u00e0 meccaniche<\/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 mostra l\u2019evoluzione del modulo di conservazione al taglio (G\u2032) in funzione del tempo durante la reticolazione della gelatina con la transglutaminasi microbica. La linea in grassetto rappresenta la media delle tre ripetizioni, mentre le linee tratteggiate rappresentano la deviazione standard. Per tutti i campioni, G\u2032 partiva da valori bassi e mostrava un forte aumento dopo il punto di transizione liquido-gel, per poi raggiungere un plateau.    <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 3 mostra i valori medi di G\u2032 e G\u2033 durante l&#8217;ultima ora del test. Come previsto, il valore finale di G\u2032 \u00e8 aumentato all\u2019aumentare della concentrazione di gelatina (***p &lt; 0,001), indicando che la rete formata \u00e8 pi\u00f9 resistente grazie alla presenza di un numero maggiore di molecole di gelatina. Anche G\u2019\u2019 ha mostrato un andamento simile, ma in questo studio non \u00e8 stata riscontrata alcuna differenza statistica. Il fattore di smorzamento (tan \u03b4 = G\u2033\/G\u2032) era simile tra le condizioni al 15% in peso e al 10% in peso, mentre era leggermente pi\u00f9 alto per la condizione al 5% in peso, indicando una maggiore predominanza viscosa in quest\u2019ultima rispetto alle altre.   <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 4 mostra il tempo necessario per raggiungere il punto di transizione liquido-gel (G\u2019 = G\u2019\u2019, a sinistra) e il tempo totale necessario per raggiungere il plateau (a destra). Come previsto, il tempo necessario per raggiungere la transizione liquido-gel \u00e8 diminuito all\u2019aumentare della concentrazione di gelatina ed \u00e8 stato di circa 0,5, 10 e 14 minuti rispettivamente per i campioni al 15%, al 10% e al 5% in peso. Questo comportamento \u00e8 dovuto alla maggiore disponibilit\u00e0 di catene polimeriche di gelatina a concentrazioni pi\u00f9 elevate, che favorisce una formazione pi\u00f9 rapida della rete e accelera la transizione liquido-gel. \u00c8 interessante notare che, sebbene ogni condizione richiedesse un tempo diverso per raggiungere il punto di transizione, tutte hanno impiegato un tempo simile per raggiungere il plateau, il che suggerisce che, una volta avviata la gelificazione, la cinetica di reticolazione successiva sia determinata principalmente dall\u2019attivit\u00e0 enzimatica piuttosto che dalla concentrazione di 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-63542\" 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=\"63542\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Evoluzione del modulo di conservazione al taglio (G\u2032) durante la gelificazione di idrogel di gelatina al 15%, 10% e 5% in peso, reticolati a 45 \u00b0C con 30 U g\u207b\u00b9 di transglutaminasi.<\/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-63502\" 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=\"63502\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63526\" 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=\"63526\" data-permalink=\"https:\/\/rheolution.com\/it\/gelatin-effect-g-bar-graph-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/gelatin-effect-G-Bar-graph-1.png?fit=667%2C1013&amp;ssl=1\" data-orig-size=\"667,1013\" data-comments-opened=\"1\" data-image-title=\"gelatin effect- G&amp;#8221; 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-63534\" 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=\"63534\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Propriet\u00e0 viscoelastiche finali degli idrogel di gelatina reticolati con transglutaminasi a 45 \u00b0C. Il modulo di immagazzinamento al taglio (G\u2032, a sinistra), il modulo di perdita al taglio (G\u2033, al centro) e il fattore di smorzamento (tan \u03b4, a destra) sono stati calcolati dalla regione di plateau (5\u20136 h) delle curve di gelificazione per idrogel di gelatina al 15%, 10% e 5% in peso di idrogel di gelatina reticolati con 30 U g\u207b\u00b9 di transglutaminasi. Le barre indicano la media \u00b1 deviazione standard, con i singoli punti dati sovrapposti. La significativit\u00e0 statistica \u00e8 indicata come *p &lt; 0,05, **p &lt; 0,01, ****p &lt; 0,0001; ns, non 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-63510\" 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=\"63510\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63518\" 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=\"63518\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Tempo di gelificazione, definito dal punto di crossover G\u2032\u2013G\u2033 (a sinistra), e tempo necessario per raggiungere il plateau viscoelastico (a destra; tempo necessario affinch\u00e9 G\u2032 raggiunga il 90% del suo valore finale stabilizzato) per concentrazioni di gelatina del 5%, 10% e 15% in peso reticolata con transglutaminasi (30 U g\u207b\u00b9 a 45 \u00b0C). Le barre rappresentano la media \u00b1 deviazione standard con le singole repliche sovrapposte. La significativit\u00e0 statistica \u00e8 indicata come *p &lt; 0,05, **p&lt; 0,01, ***p &lt; 0,001; ns, non 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\">Effetto della concentrazione di transglutaminasi sulla gelificazione e sulle propriet\u00e0 meccaniche<\/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 mostra l\u2019evoluzione nel tempo del modulo di conservazione al taglio (G\u2032) durante la reticolazione della gelatina con la transglutaminasi microbica a due diverse concentrazioni enzimatiche. La linea continua corrisponde alla media di tre misurazioni, mentre le linee tratteggiate indicano la deviazione standard. Come in precedenza, G\u2032 \u00e8 rimasto inizialmente basso per poi aumentare notevolmente dopo la transizione liquido-gel, raggiungendo infine un plateau stabile.  <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 6 mostra i valori medi di G\u2032 e G\u2033 durante l\u2019ultima ora del test. Il valore finale di G\u2032 \u00e8 aumentato all\u2019aumentare della concentrazione enzimatica (**p &lt; 0,01), poich\u00e9 livelli pi\u00f9 elevati di enzima consentono una maggiore formazione di legami incrociati nello stesso periodo di valutazione. Non sono state riscontrate differenze statistiche per G\u2019\u2019 tan \u03b4.  <\/span><\/p><p><span style=\"font-weight: 400;\">La figura 7 mostra il tempo necessario per raggiungere il punto di transizione liquido-gel (a sinistra) e il tempo totale necessario per raggiungere il plateau (a destra). Come previsto, la condizione con una concentrazione enzimatica pi\u00f9 elevata ha richiesto meno tempo per raggiungere il punto di transizione liquido-gel a causa della maggiore attivit\u00e0 di reticolazione. In questo caso, anche il tempo necessario per raggiungere il plateau \u00e8 risultato significativamente inferiore a concentrazioni enzimatiche pi\u00f9 elevate, a conferma della precedente osservazione secondo cui questo parametro \u00e8 influenzato in misura maggiore dalla concentrazione enzimatica piuttosto che da quella di 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-63607\" 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=\"63607\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Evoluzione del modulo di conservazione al taglio (G\u2032) durante la gelificazione di idrogel di gelatina al 10% in peso reticolati a 45 \u00b0C con 30 U g\u207b\u00b9 e 15 U g\u207b\u00b9 di transglutaminasi.<\/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-63567\" 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=\"63567\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63575\" 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=\"63575\" data-permalink=\"https:\/\/rheolution.com\/it\/tg-effect-g-bar-graph-2-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/tg-effect-G-Bar-graph-1.png?fit=667%2C905&amp;ssl=1\" data-orig-size=\"667,905\" data-comments-opened=\"1\" data-image-title=\"tg effect- G&amp;#8221; 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-63591\" 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=\"63591\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Propriet\u00e0 viscoelastiche finali degli idrogel di gelatina reticolati con transglutaminasi a 45 \u00b0C. Il modulo di conservazione al taglio (G\u2032, a sinistra), il modulo di perdita al taglio (G\u2033, al centro), e il fattore di smorzamento (tan \u03b4, a destra) sono stati calcolati dalla regione di plateau (5\u20136 h) delle curve di gelificazione per idrogel di gelatina al 10% in peso reticolati con 30 U g\u207b\u00b9 e 15 U g\u207b\u00b9 di transglutaminasi. Le barre indicano la media \u00b1 deviazione standard, con i singoli punti dati sovrapposti. La significativit\u00e0 statistica \u00e8 indicata come ***p &lt; 0,001; ns, non 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-63583\" 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=\"63583\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63599\" 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=\"63599\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Tempo di gelificazione, definito dall\u2019incrocio G\u2032\u2013G\u2033 (a sinistra), e tempo necessario per raggiungere il plateau viscoelastico (a destra; tempo necessario affinch\u00e9 G\u2032 raggiunga il 90% del suo valore finale stabilizzato) per gelatina al 10% in peso reticolata con transglutaminasi (a 45 \u00b0C) a 30 U g\u207b\u00b9 e 15 U g\u207b\u00b9. Le barre rappresentano la media \u00b1 deviazione standard con le singole repliche sovrapposte. La significativit\u00e0 statistica \u00e8 indicata 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\">Effetto della temperatura sulla gelificazione e sulle propriet\u00e0 meccaniche<\/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;\">Analogamente ai risultati precedenti, le figure 8, 9 e 10 mostrano l\u2019evoluzione nel tempo di G\u2032 durante la reticolazione della gelatina, i valori finali di G\u2032 e G\u2033, e il tempo necessario per raggiungere il punto di transizione e il plateau, questa volta per due condizioni diverse in termini di temperatura di prova (37 \u00b0C e 45 \u00b0C). Sebbene sia stata osservata una leggera differenza nella cinetica di reticolazione, non sono state riscontrate differenze statisticamente significative in nessuno dei parametri valutati.   <\/span><\/p><p><span style=\"font-weight: 400;\">Va notato che, a 37 \u00b0C, non \u00e8 stato possibile determinare il tempo necessario per raggiungere il punto di gelificazione per due dei tre campioni, poich\u00e9 la gelificazione era gi\u00e0 avvenuta prima dell\u2019inizio del test. A questa temperatura pu\u00f2 verificarsi anche una gelificazione termica, che potrebbe accelerare il processo di gelificazione e portare a questo risultato. Di conseguenza, potrebbe esserci una differenza statisticamente significativa in questo parametro (tempo di gelificazione) tra queste condizioni (37 \u00b0C rispetto a 45 \u00b0C).    <\/span><\/p><p><span style=\"font-weight: 400;\">Per le applicazioni biomediche, i risultati indicano che queste formulazioni possono essere lavorate a temperature fisiologiche, mantenendo un\u2019attivit\u00e0 enzimatica e propriet\u00e0 viscoelastiche finali simili, il che rappresenta un vantaggio per il loro impiego pratico.<\/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-63643\" 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=\"63643\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Evoluzione del modulo di conservazione al taglio (G\u2032) durante la gelificazione di idrogel di gelatina al 15% in peso reticolati con transglutaminasi (30 U g\u207b\u00b9) a 37 \u00b0C e 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-63659\" 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=\"63659\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63651\" 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=\"63651\" data-permalink=\"https:\/\/rheolution.com\/it\/g-temp-effect-bar-graph-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/rheolution.com\/wp-content\/uploads\/g-temp-effect-bar-graph.png?fit=784%2C788&amp;ssl=1\" data-orig-size=\"784,788\" data-comments-opened=\"1\" data-image-title=\"g&amp;#8221; 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-63635\" 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=\"63635\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Propriet\u00e0 viscoelastiche finali degli idrogel di gelatina reticolati con transglutaminasi a 37 \u00b0C e 45 \u00b0C. Il modulo di conservazione al taglio (G\u2032, a sinistra), il modulo di perdita di taglio (G\u2033, al centro) e il fattore di smorzamento (tan \u03b4, a destra) sono stati calcolati dalla regione di plateau (5\u20136 h) delle curve di gelificazione per idrogel di gelatina al 15% in peso reticolati con 30 U g\u207b\u00b9 di transglutaminasi. Le barre mostrano la media \u00b1 SD, con i singoli punti dati sovrapposti. La significativit\u00e0 statistica \u00e8 indicata con ns, non 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-63627\" 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=\"63627\" data-permalink=\"https:\/\/rheolution.com\/it\/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-63619\" 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=\"63619\" data-permalink=\"https:\/\/rheolution.com\/it\/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;\">  Tempo di gelificazione, definito dal punto di crossover G\u2032\u2013G\u2033 (a sinistra), e tempo necessario per raggiungere il plateau viscoelastico (a destra; tempo necessario affinch\u00e9 G\u2032 raggiunga il 90% del suo valore finale stabilizzato) per gelatina al 15% in peso reticolata con transglutaminasi (30 U g\u207b\u00b9) a 37 \u00b0C e 45 \u00b0C. Le barre rappresentano la media \u00b1 deviazione standard con le singole repliche sovrapposte. La significativit\u00e0 statistica \u00e8 indicata con ns, non 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-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\">Conclusioni e prospettive<\/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;\">Questo studio dimostra che le propriet\u00e0 meccaniche degli idrogel di gelatina e la cinetica di gelificazione possono essere regolate con precisione tramite i parametri di formulazione e monitorate quantitativamente in tempo reale utilizzando ElastoSens\u2122 Bio. \u00c8 importante sottolineare che la reticolazione enzimatica offre una strategia efficace per stabilizzare gli idrogel a base di gelatina a temperatura fisiologica, superando i limiti dei gel fisici termicamente reversibili e consentendone l\u2019uso in condizioni biologicamente rilevanti. La possibilit\u00e0 di eseguire la reticolazione enzimatica a temperatura fisiologica, ottenendo al contempo propriet\u00e0 meccaniche riproducibili e controllabili, sottolinea l\u2019importanza di questa piattaforma per lo sviluppo di biomateriali, lo screening delle formulazioni e il controllo di qualit\u00e0.  <\/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>Scopri come la nostra tecnologia misura in modo non distruttivo le propriet\u00e0 viscoelastiche dei biomateriali morbidi e dei tessuti utilizzando microvolumi di campioni<\/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\/it\/contatti\/\">\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\">Contattaci per saperne di pi\u00f9<\/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\">Articoli correlati<\/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=\"70910\" 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-63002\" alt=\"\" data-attachment-id=\"63002\" data-permalink=\"https:\/\/rheolution.com\/it\/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\/it\/note-applicative\/idrogel-di-fibrina\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Idrogel di 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\/it\/note-applicative\/idrogel-di-fibrina\/\" target=\"_blank\">\n\t\t\t\tIdrogel di 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\">Gli idrogel di fibrina sono biomateriali naturali a base proteica formati dalla fibrina, il polimero insolubile che si forma durante la coagulazione del sangue. La fibrina deriva dal fibrinogeno, una glicoproteina plasmatica composta da tre coppie di catene polipeptidiche che, una volta attivate enzimaticamente, si assemblano in una rete fibrosa. In condizioni fisiologiche, la formazione della fibrina \u00e8 innescata dalla scissione del fibrinogeno mediata dalla trombina, che espone i siti di polimerizzazione che guidano l\u2019autoassemblaggio spontaneo in una matrice idratata e porosa.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/it\/note-applicative\/idrogel-di-fibrina\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leggi di pi\u00f9 \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-63130\" alt=\"\" data-attachment-id=\"63130\" data-permalink=\"https:\/\/rheolution.com\/it\/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\/it\/note-applicative\/idrogel-di-alginato\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Idrogel di 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\/it\/note-applicative\/idrogel-di-alginato\/\" target=\"_blank\">\n\t\t\t\tIdrogel di 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\">Gli idrogel di alginato sono reti polimeriche tridimensionali ricche d'acqua, derivate dall'alginato, un polisaccaride anionico presente in natura. L'alginato viene estratto principalmente dalle pareti cellulari delle alghe brune appartenenti alla classe delle Phaeophyceae, anche se pu\u00f2 essere biosintetizzato da alcune specie batteriche come l'Azotobacter e lo Pseudomonas. Dal punto di vista strutturale, l\u2019alginato \u00e8 un copolimero lineare composto da acido \u03b2-D-mannuronico (unit\u00e0 M) e acido \u03b1-L-guluronico (unit\u00e0 G) collegati tramite legami glicosidici 1\u21924.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/it\/note-applicative\/idrogel-di-alginato\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leggi di pi\u00f9 \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-63422\" alt=\"\" data-attachment-id=\"63422\" data-permalink=\"https:\/\/rheolution.com\/it\/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\/it\/note-applicative\/gelma-idrogel\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Idrogel 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\/it\/note-applicative\/gelma-idrogel\/\" target=\"_blank\">\n\t\t\t\tIdrogel 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 metacrililica (GelMA) \u00e8 un idrogel fotoreticolabile derivato dalla gelatina, a sua volta ottenuta dall\u2019idrolisi parziale del collagene, la principale proteina strutturale della matrice extracellulare (ECM). Il GelMA si ottiene facendo reagire la gelatina con l'anidride metacrilica, introducendo gruppi funzionali metacriloilici sui residui amminoacidici della gelatina e conservando al contempo la maggior parte dei suoi motivi bioattivi nativi.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/it\/note-applicative\/gelma-idrogel\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leggi di pi\u00f9 \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-63430\" alt=\"\" data-attachment-id=\"63430\" data-permalink=\"https:\/\/rheolution.com\/it\/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\/it\/note-applicative\/polimeri-pmma\/\" target=\"_blank\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-screen-only\">Polimeri 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\/it\/note-applicative\/polimeri-pmma\/\" target=\"_blank\">\n\t\t\t\tPolimeri 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\">Il polimetilmetacrilato (PMMA) \u00e8 un polimero sintetico termoplastico che fa parte della famiglia delle resine acriliche. Si ottiene tramite la polimerizzazione radicalica dei monomeri di metilmetacrilato (MMA), dando origine a un polimero lineare e amorfo caratterizzato da un\u2019elevata trasparenza ottica e rigidit\u00e0 strutturale. Il PMMA \u00e8 interamente prodotto industrialmente: l\u2019MMA viene sintetizzato a partire da materie prime petrolchimiche e polimerizzato tramite un processo di innesco termico, chimico o fotochimico controllato.<\/p><div class=\"premium-blog-excerpt-link-wrap\"><a href=\"https:\/\/rheolution.com\/it\/note-applicative\/polimeri-pmma\/\" target=\"_blank\" class=\"premium-blog-excerpt-link elementor-button\">Leggi di pi\u00f9 \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=\"Pagination\">\n\t\t\t\t<span aria-current=\"page\" class=\"page-numbers current\">1<\/span>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/it\/wp-json\/wp\/v2\/posts\/70910\/page\/2\/\">2<\/a>\n<a class=\"page-numbers\" href=\"https:\/\/rheolution.com\/it\/wp-json\/wp\/v2\/posts\/70910\/page\/3\/\">3<\/a>\n<a class=\"next page-numbers\" href=\"https:\/\/rheolution.com\/it\/wp-json\/wp\/v2\/posts\/70910\/page\/2\/\">Avanti \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 \u00e8 un biopolimero molto usato nei biomateriali perch\u00e9 \u00e8 lavorabile in acqua, \u00e8 biocompatibile e pu\u00f2 formare reti morbide e idratate. Tuttavia, i gel di gelatina possono indebolirsi o sciogliersi a temperature vicine a quelle fisiologiche, quindi si ricorre spesso alla reticolazione covalente per migliorare la stabilit\u00e0 termica e l&#8217;integrit\u00e0 meccanica. X-Pure Gelatin\u00ae \u00e8 una gelatina di alta qualit\u00e0, di grado farmaceutico, caratterizzata da rigorosi standard di purezza e prestazioni costanti.  <\/p>\n","protected":false},"author":195401359,"featured_media":63494,"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":[289,297],"tags":[89,91,124,88],"class_list":["post-70910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-note-applicative","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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