ArticleInternational journal of bioprinting2020
Preheating of Gelatin Improves its Printability with Transglutaminase in Direct Ink Writing 3D Printing.
Article in International journal of bioprinting, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Review
- 3D digital light process bioprinting: Cutting-edge platforms for resolution of organ fabrication.Materials today. Bio · 2024Review
- Prediction of textural properties of 3D-printed food using response surface methodology.Heliyon · 2024Article
- 3D printability and biochemical analysis of revalorized orange peel waste.International journal of bioprinting · 2023Article
- Current Concepts and Methods in Tissue Interface Scaffold Fabrication.Biomimetics (Basel, Switzerland) · 2022Review
- Advances in 3D Gel Printing for Enzyme Immobilization.Gels (Basel, Switzerland) · 2022Review
- Emerging 3D Printing Strategies for Enzyme Immobilization: Materials, Methods, and Applications.ACS omega · 2022Review
- Bioink Formulation and Machine Learning-Empowered Bioprinting Optimization.Frontiers in bioengineering and biotechnology · 2022Review
- 3D Printing of Thermal Insulating Polyimide/Cellulose Nanocrystal Composite Aerogels with Low Dimensional Shrinkage.Polymers · 2021Article
- Effect of Oil Content on the Printability of Coconut Cream.International journal of bioprinting · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Gelatin and transglutaminase (TG) ink is increasingly popular in direct ink writing three-dimensional (3D) printing of cellular scaffolds and edible materials. The use of enzymes to crosslink gelatin chains removes the needs for toxic crosslinkers and bypasses undesired side reactions due to the specificity of the enzymes. However, their application in 3D printing remains challenging primarily due to the rapid crosslinking that leads to the short duration of printable time. In this work, we propose the use of gelatin preheated for 7 days to extend the duration of the printing time of the gelatin ink. We first determined the stiffness of freshly prepared gelatin (FG) and preheated gelatin (PG) (5 - 20% w/w) containing 5% w/w TG. We selected gelatin hydrogels made from 7.5% w/w FG and 10% w/w PG that yielded similar stiffness for subsequent studies to determine the duration of the printable time. PG inks exhibited longer time required for gelation and a smaller increase in viscosity with time than FG inks of similar stiffness. Our study suggested the advantage to preheat gelatin to enhance the printability of the ink, which is essential for extrusion-based bioprinting and food printing.
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