Transglutaminase crosslinked sodium caseinate/starch/tri calcium phosphate based flexible sponge grafts

Abstract

In this study, sodium caseinate/starch/ tri-calcium phosphate (TCP) base scaffolds were fabricated and cross -linked with microbial transglutaminase. A Maillard reaction was carried out to stabilize the blend of sodium caseinate (8% w/w) and starch (8% w/w) solutions. The dynamics of enzymatic cross-linking activity were assessed with different TCP concentrations. Freeze-dry method was used to extract water from the gel system to acquire a porous, spongy structure. Apart from many other enzymes, microbial transglutaminase has the capa-bility to be active even below freezing temperatures. Keeping at-50 degrees C for 12 h, enzymes were still active to complete the post-crosslinking process. 0.5% TCP case resulted in 690 kPa ultimate tensile strength at dried state. Cell activity and characterization tests were elucidated and observed that those scaffolds can have very prom-ising applications in bone tissue engineering.