Your browser doesn't support javascript.
loading
Rheological Properties of Fish and Mammalian Gelatin Hydrogels as Bases for Potential Practical Formulations.
Derkach, Svetlana R; Voron'ko, Nikolay G; Kuchina, Yulia A; Kolotova, Daria S; Grokhovsky, Vladimir A; Nikiforova, Alena A; Sedov, Igor A; Faizullin, Dzhigangir A; Zuev, Yuriy F.
Afiliación
  • Derkach SR; Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
  • Voron'ko NG; Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
  • Kuchina YA; Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
  • Kolotova DS; Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
  • Grokhovsky VA; Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
  • Nikiforova AA; Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.
  • Sedov IA; Institute of Chemistry, Kazan Federal University, Kremlyovskaya Str. 18, 420008 Kazan, Russia.
  • Faizullin DA; Kazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.
  • Zuev YF; Institute of Chemistry, Kazan Federal University, Kremlyovskaya Str. 18, 420008 Kazan, Russia.
Gels ; 10(8)2024 Jul 23.
Article en En | MEDLINE | ID: mdl-39195015
ABSTRACT
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 °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 °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.
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: Rusia Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: Rusia Pais de publicación: Suiza