scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

scholarly journals Formation of Polyelectrolyte Complexes from Chitosan and Alkaline Gelatin

2020 ◽  
Author(s):  
Voron’ko Nicolay ◽  
Sokolan Nina ◽  
Kuchina Yuliya ◽  
Berestova Galina
Keyword(s):  
Electrostatic Interactions ◽  
Spatial Network ◽  
Amino Groups ◽  
Intermolecular Hydrogen Bonds ◽  
Polyelectrolyte Complexes ◽  
Gelatin Gels ◽  
Carboxylic Groups ◽  
Triple Helices ◽  
Gel Network ◽  
Qualitative Changes

The interaction of chitosan and alkaline gelatin biopolymers in formation of polyelectrolyte complexes has been studied by the Fourier IR spectroscopy and scanning electron microscopy. Also the influence of chitosan on the morphology of gelatin hydrogels has been observed. It has been shown that in the range of chitosan (C)/gelatin (G) (w/w) ratio Z = g= gC/gG from 0.1 to 1.5, chitosan–gelatin complexes are formed due to electrostatic interactions of charges amino-groups of chitosan and carboxylic groups of gelatin as well as due to intermolecular hydrogen bonds. In this case, the share of collagen-like triple helices in the spatial network of hydrogel decreases. The formation of chitosan–gelatin complexes leads to the qualitative changes in the hydrogel morphology even at low ratios of biopolymer (at Z = 0.025 gC/gG). The fiber-like structure of gelatin gels transforms and less structured but denser zones appear in the gel network.

Mechanical behavior of cold‐water fish gelatin gels crosslinked with 1,4‐butanediol diglycidyl ether

2020 ◽  
Vol 137 (34) ◽  
pp. 48985
Author(s):  
Marina Czerner ◽  
Mariano Prudente ◽  
Josefa Fabiana Martucci ◽  
Federico Rueda ◽  
Laura Alejandra Fasce
Keyword(s):  
Mechanical Behavior ◽  
Cold Water ◽  
Diglycidyl Ether ◽  
Fish Gelatin ◽  
Gelatin Gels ◽  
Water Fish

scholarly journals Cold Water Fish Gelatin Methacryloyl Hydrogel for Tissue Engineering Application

PLoS ONE ◽  
2016 ◽  
Vol 11 (10) ◽  
pp. e0163902 ◽  
Author(s):  
Hee Jeong Yoon ◽  
Su Ryon Shin ◽  
Jae Min Cha ◽  
Soo-Hong Lee ◽  
Jin-Hoi Kim ◽  
...  
Keyword(s):  
Tissue Engineering ◽  
Cold Water ◽  
Engineering Application ◽  
Tissue Engineering Application ◽  
Fish Gelatin ◽  
Water Fish

scholarly journals The effects of caffeic acid and tannic acid on physicochemical, morphological and hydrogel properties of cold-water fish gelatin

2021 ◽  
Vol 18 (111) ◽  
pp. 267-277
Author(s):  
Elnaz Parsaie ◽  
Abdorreza Mohammadi Nafchi ◽  
Leila Nouri ◽  
◽  
◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Tannic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish

Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

2012 ◽  
Vol 77 (9) ◽  
pp. E215-E223 ◽  
Author(s):  
Caio G. Otoni ◽  
Roberto J. Avena-Bustillos ◽  
Bor-Sen Chiou ◽  
Cristina Bilbao-Sainz ◽  
Peter J. Bechtel ◽  
...  
Keyword(s):  
Physical Properties ◽  
Ultraviolet B ◽  
Warm Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Ultraviolet B Radiation ◽  
Gelatin Gels ◽  
Water Fish ◽  
Radiation Induced

scholarly journals Cold water fish gelatin modification by a natural phenolic cross‐linker (ferulic acid and caffeic acid)

2015 ◽  
Vol 3 (5) ◽  
pp. 370-375 ◽  
Author(s):  
Maryam Araghi ◽  
Zeinab Moslehi ◽  
Abdorreza Mohammadi Nafchi ◽  
Amir Mostahsan ◽  
Nima Salamat ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Caffeic Acid ◽  
Cold Water ◽  
Fish Gelatin ◽  
Water Fish ◽  
Cross Linker

Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films

2009 ◽  
Vol 95 (2) ◽  
pp. 327-331 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Syed H. Imam ◽  
Greg M. Glenn ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Cold Water ◽  
Fish Gelatin ◽  
Drying Temperature ◽  
Gelatin Films ◽  
Water Fish

Cold water fish gelatin films: Effects of cross-linking on thermal, mechanical, barrier, and biodegradation properties

2008 ◽  
Vol 44 (11) ◽  
pp. 3748-3753 ◽  
Author(s):  
Bor-Sen Chiou ◽  
Roberto J. Avena-Bustillos ◽  
Peter J. Bechtel ◽  
Haani Jafri ◽  
Rajnesh Narayan ◽  
...  
Keyword(s):  
Cold Water ◽  
Cross Linking ◽  
Fish Gelatin ◽  
Gelatin Films ◽  
Water Fish ◽  
Mechanical Barrier
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