Effect of pressure on the sol-gel transition of gelatin

Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review

Mammalian gelatin is extensively utilized in the food industry because of its physicochemical properties. However, its usage is restricted and essentially prohibited for religious people. Fish gelatin is a promising alternative with no religious and social restrictions. The desirable properties of fish gelatin can be significantly improved by various methods, such as the addition of active compounds, enzymes, and natural crosslinking agents (e.g., plant phenolics and genipin), and nonthermal physical treatments (e.g., ionizing radiation and high pressure). The aim of this study was to explore whether the properties of fish gelatin (gel strength, melting or gelling temperature, odor, viscosity, sensory properties, film-forming ability, etc.) could be improved to make it comparable to mammalian gelatin. The structure and properties of gelatins obtained from mammalian and fish sources are summarized. Moreover, the modification methods used to ameliorate the properties of fish gelatin, including rheological (gelling temperature from 13-19°C to 23-25°C), physicochemical (gel strengths from ∼200 to 250 g), and thermal properties (melting points from ∼25 to 30°C), are comprehensively discussed. The relevant literature reviewed and the technological advancements in the industry can propel the development of fish gelatin as a potential alternative to mammalian gelatin, thereby expanding its competitive market share with increasing utility.

In situ observation of gelation of methylcellulose aqueous solution with viscosity measuring instrument in the diamond anvil cell

Gelation of methylcellulose aqueous solution was investigated by a high-pressure viscosity measurement device which consisted of diamond anvil cell, microscope and CCD. And the temperature and pressure dependence of the viscosity of methylcellulose aqueous solution was measured utilizing a rolling-ball technique. The results showed that sol-gel thermal transition of methylcellulose solution occurred at the temperature of 53 °C under atmospheric pressure. Upon compression, it was indicated that the viscosity showed a dramatic change in the vicinity of the pressure of 500 MPa. Parabolic phase diagram of methylcellulose aqueous solution was constructed, and it showed that the melting point was an increasing function of pressure at the first stage and an decreasing function of pressure at the final stage. The mechanism of sol-gel transformation of methylcellulose aqueous solutions was also discussed, it might be assumed that both hydrogen and hydrophobic bonds were involved with the gel formation in the case of methylcellulose aqueous solution.

Solvent interconnectedness permits measurement of proximal as well as distant phase transitions in polymer mixtures by fluorescence

We monitored the fluorescence intensity and anisotropy of 1,6-diphenyl-1,3,5-hexatriene (DPH) incorporated in bovine serum albumin (BSA) and dimyristoylphosphatidylcholine (DMPC) vesicle membranes, which in turn were embedded in optically clear gelatin solutions, as a function of temperature. DPH in BSA gave unanticipated large changes in fluorescence intensity and anisotropy at the instant of gelatin gel melting. Both steady state anisotropy and fluorescence intensity reported the gel-sol transition point in gelatin unambiguously, which was independently confirmed as physical-pour point of the gel. In the case of DMPC vesicles, fluorescence intensity indicated the gelatin transition, while the anisotropy indicated DMPC phase transition. This fluorescence methodology uniquely offered a common probe for two distinct transitions in two distinct domains interconnected by the solvent, water.