Table 2. Influence of Concentration and Gelatin Derivative on Gel Fraction, Mass Swelling Ratio, Q, G′, Mc, ξ, and ρx.
| sample | # cross-linkable functionalities (mmol/ggelatin) | initial concn (% w/v) | gel fraction | mass swelling ratio | G′ at 37 °C (kPa) | Q | Mc (g/mol) | ξ (Å) | ρx (× 10–4) (mol/cm3) |
|---|---|---|---|---|---|---|---|---|---|
| gel-MOD | 0.37 | 5 | 83.0 ± 6.5 | 18.5 ± 1.0 | 5.7 ± 0.3 | 26.21 | 5326 | 160 | 2.55 |
| 10 | 94.5 ± 3.0 | 10.1 ± 0.2 | 22.1 ± 0.3 | 14.68 | 3752 | 110 | 3.63 | ||
| 15 | 97.7 ± 2.5 | 8.9 ± 0.1 | 47.5 ± 0.8 | 13.11 | 2892 | 93 | 4.70 | ||
| gel-MOD-AEMA | 0.99 | 5 | 91.0 ± 4.9 | 10.4 ± 2.2 | 7.7 ± 0.4 | 15.11 | 4783 | 126 | 2.84 |
| 10 | 95.1 ± 1.2 | 6.4 ± 0.2 | 56.2 ± 1.2 | 9.76 | 1899 | 69 | 7.16 | ||
| 15 | 93.7 ± 2.9 | 4.7 ± 0.1 | 147.1 ± 2.9 | 7.37 | 1248 | 51 | 10.90 |