Rheological Properties of Fish and Mammalian Gelatin Hydrogels as Bases for Potential Practical Formulations

被引：6

作者：

Derkach, Svetlana R. ^{[1
]}

Voron'ko, Nikolay G. ^{[1
]}

Kuchina, Yulia A. ^{[1
]}

Kolotova, Daria S. ^{[1
]}

Grokhovsky, Vladimir A. ^{[1
]}

Nikiforova, Alena A. ^{[2
,3
]}

Sedov, Igor A. ^{[2
,3
]}

Faizullin, Dzhigangir A. ^{[2
]}

Zuev, Yuriy F. ^{[2
]}

机构：

[1] Murmansk Arct Univ, Inst Nat Sci & Technol, Lab Chem & Technol Marine Bioresources, Sportivnaya Str 13, Murmansk 183010, Russia

[2] FRC Kazan Sci Ctr RAS, Kazan Inst Biochem & Biophys, Lobachevsky Str 2-31, Kazan 420111, Russia

[3] Kazan Fed Univ, Inst Chem, Kremlyovskaya Str 18, Kazan 420008, Russia

来源：

GELS | 2024年 / 10卷 / 08期

基金：

俄罗斯科学基金会;

关键词：

gelatin; fish; mammalians; hydrogel; rheological properties; molecular weight distribution; amino acids; melting temperature; structure; ACID-SOLUBLE COLLAGEN; PHYSICOCHEMICAL PROPERTIES; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; YIELD-STRESS; SKIN; EXTRACTION; WATER; TRANSGLUTAMINASE; PRETREATMENT;

D O I：

10.3390/gels10080486

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

Hydrogels have the ability to retain large amounts of water within their three-dimensional polymer matrices. These attractive materials are used in medicine and the food industry; they can serve as the basis for structured food products, additives, and various ingredients. Gelatin is one of widely used biopolymers to create hydrogels that exhibit biocompatibility and tunable rheological properties. In this study, we offer a comparative analysis of rheological properties of gelatin-based hydrogels (C = 6.67%), including mammalian gelatins from bovine and porcine skins and fish gelatins from commercial samples and samples extracted from Atlantic cod skin. Mammalian gelatins provide high strength and elasticity to hydrogels. Their melting point lies in the range from 22 to 34 degrees C. Fish gelatin from cod skin also provides a high strength to hydrogels. Commercial fish gelatin forms weak gels exhibiting low viscoelastic properties and strength, as well as low thermal stability with a melting point of 7 degrees C. Gelatins were characterized basing on the analysis of amino acid composition, molecular weight distribution, and biopolymer secondary structure in gels. Our research provides a unique rheological comparison of mammalian and fish gelatin hydrogels as a tool for the re-evaluation of fish skin gelatin produced through circular processes.

引用

页数：21