1
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Syed Mohamed SMD, Welsh GI, Roy I. Renal tissue engineering for regenerative medicine using polymers and hydrogels. Biomater Sci 2023; 11:5706-5726. [PMID: 37401545 DOI: 10.1039/d3bm00255a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Chronic Kidney Disease (CKD) is a growing worldwide problem, leading to end-stage renal disease (ESRD). Current treatments for ESRD include haemodialysis and kidney transplantation, but both are deemed inadequate since haemodialysis does not address all other kidney functions, and there is a shortage of suitable donor organs for transplantation. Research in kidney tissue engineering has been initiated to take a regenerative medicine approach as a potential treatment alternative, either to develop effective cell therapy for reconstruction or engineer a functioning bioartificial kidney. Currently, renal tissue engineering encompasses various materials, mainly polymers and hydrogels, which have been chosen to recreate the sophisticated kidney architecture. It is essential to address the chemical and mechanical aspects of the materials to ensure they can support cell development to restore functionality and feasibility. This paper reviews the types of polymers and hydrogels that have been used in kidney tissue engineering applications, both natural and synthetic, focusing on the processing and formulation used in creating bioactive substrates and how these biomaterials affect the cell biology of the kidney cells used.
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Affiliation(s)
| | - Gavin I Welsh
- Renal Bristol, Translational Health Sciences, Bristol Medical School, University of Bristol, Bristol BS1 3NY, UK
| | - Ipsita Roy
- Department of Materials Science and Engineering, Faculty of Engineering, University of Sheffield, Sheffield S37HQ, UK.
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2
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Dzeikala O, Prochon M, Marzec A, Szczepanik S. Preparation and Characterization of Gelatin-Agarose and Gelatin-Starch Blends Using Alkaline Solvent. Int J Mol Sci 2023; 24:1473. [PMID: 36674988 PMCID: PMC9866747 DOI: 10.3390/ijms24021473] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/15/2023] Open
Abstract
Plastic waste is a serious problem in modern society. Every day, mankind produces tons of waste that must be disposed of or recycled. The most common types of plastic waste are disposable tableware, bags, packaging, bottles, and containers, and not all are recycled. Therefore, there is a great interest in producing environmentally friendly disposable materials. In this study, modified gelatin blends using polysaccharides (e.g., agarose, starch) were produced to obtain a stable coating. Various techniques were used to characterize the obtained bioplastics, including FTIR spectroscopy (Fourier-transform infrared spectroscopy), TGA (thermogravimetric analysis)/DSC (differential scanning calorimetry), contact angle measurements, and surface energy characterization. We also investigated the influence of thermal and microbiological degradation on the properties of the biocomposite. The addition of agarose increased the hardness of the blend by 27% compared to the control sample without added polysaccharides. Increases were also observed in the surface energy (24%), softening point (15%), and glass transition temperature (14%) compared to the control sample. The addition of starch to the biopolymer increased the softening point by 15% and the glass transition temperature by 6%. After aging, both blends showed an increase in hardness of 26% and a decrease in tensile strength of 60%.
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Affiliation(s)
- Oleksandra Dzeikala
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 16, 90-537 Lodz, Poland
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3
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Yang L, Yang M, Xu J, Nie Y, Wu W, Zhang T, Wang X, Zhong J. Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins. Food Chem 2022; 371:131129. [PMID: 34560337 DOI: 10.1016/j.foodchem.2021.131129] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/02/2021] [Accepted: 09/13/2021] [Indexed: 11/04/2022]
Abstract
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an "fish skin source - protein chemical composition - protein secondary structure - protein functional properties - emulsion stability" route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
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Affiliation(s)
- Lili Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengyang Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiamin Xu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yinghua Nie
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenjuan Wu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ting Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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4
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Yang H, Wang H, Huang M, Cao G, Tao F, Zhou G, Shen Q, Yang H. Repurposing fish waste into gelatin as a potential alternative for mammalian sources: A review. Compr Rev Food Sci Food Saf 2022; 21:942-963. [PMID: 35181993 DOI: 10.1111/1541-4337.12920] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 01/14/2023]
Abstract
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.
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Affiliation(s)
- Huijuan Yang
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Haifeng Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Min Huang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China.,Department of Food Science and Technology, National University of Singapore, Singapore
| | - Guangtian Cao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Fei Tao
- College of Standardization, China Jiliang University, Hangzhou, China
| | - Guanghong Zhou
- China Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Animal Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore
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Wang X, Zhou D, Guo Q, Liu C. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca 2+ concentrations and its application in milk pudding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3021-3029. [PMID: 33205393 DOI: 10.1002/jsfa.10936] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg-1 κ-carrageenan-konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Dengyun Zhou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qi Guo
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Caiyun Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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6
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Šimat V, Elabed N, Kulawik P, Ceylan Z, Jamroz E, Yazgan H, Čagalj M, Regenstein JM, Özogul F. Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits. Mar Drugs 2020; 18:E627. [PMID: 33317025 PMCID: PMC7764318 DOI: 10.3390/md18120627] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/29/2020] [Accepted: 12/05/2020] [Indexed: 12/11/2022] Open
Abstract
The oceans have been the Earth's most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.
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Affiliation(s)
- Vida Šimat
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Nariman Elabed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Avenue de la République, BP 77-1054 Amilcar, Tunisia;
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, Van Yüzüncü Yıl University, 65080 Van, Turkey;
| | - Ewelina Jamroz
- Institute of Chemistry, Faculty of Food Technology, University of Agriculture in Cracow, ul. Balicka 122, 30-149 Krakow, Poland;
| | - Hatice Yazgan
- Faculty of Veterinary Medicine, Cukurova University, 01330 Adana, Turkey;
| | - Martina Čagalj
- University Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia;
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA;
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey
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7
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Hu ZZ, Sha XM, Ye YH, Xiao WR, Tu ZC. Effects of γ-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin. J Texture Stud 2019; 51:511-520. [PMID: 31714599 DOI: 10.1111/jtxs.12495] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/19/2019] [Accepted: 11/01/2019] [Indexed: 01/03/2023]
Abstract
The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA.
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Affiliation(s)
- Zi-Zi Hu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Xiao-Mei Sha
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Yun-Hua Ye
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Wan-Rong Xiao
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China
| | - Zong-Cai Tu
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, China.,Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi, Jiangxi Normal University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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8
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Taylor T, Chouljenko A, Bonilla F, Scott R, Bueno F, Reyes V, Lanclos C, Calumba KF, Sathivel S. A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions. Int J Biol Macromol 2019; 136:1112-1118. [DOI: 10.1016/j.ijbiomac.2019.06.146] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 06/14/2019] [Accepted: 06/20/2019] [Indexed: 11/16/2022]
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9
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Altan Kamer DD, Palabiyik I, Işık NO, Akyuz F, Demirci AS, Gumus T. Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.046] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Abstract
In recent years, demand for consumption of marine foods, and especially fish, has substantially increased worldwide. The majority of collagen available is sourced from mammalian-derived products. Although fish derived gelatine is a viable alternative to mammalian sourced gelatine, there are certain limitations related to the use of fish gelatine that include odour, colour, functional properties, and consistency in its amino acid composition. Chemicals used for pre-treatment, as well as extraction conditions such as temperature and time, can influence the length of polypeptide chains that result and the functional properties of the gelatine. Compared to traditional sources, gelatines derived from fish show significant differences in chemical and physical properties, and great care should be paid to optimization of the production process in order to obtain a product with the best properties for intended applications. The focus of this review is to explore the feasibility of producing gelatine sourced from marine processing by-products using different pre-treatment and extraction strategies with the aim of improving the techno-functional properties of the final product and improving the clean-label status of gelatines. The bioactivities of gelatine hydrolysates are also discussed.
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Cao TH, Nguyen TTO, Nguyen TMH, Le NT, Razumovskaya RG. Characteristics and Physicochemical Properties of Gelatin Extracted from Scales of Seabass (Lates calcarifer) and Grey Mullet (Mugil cephalus) in Vietnam. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2017. [DOI: 10.1080/10498850.2017.1390026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Thi Hue Cao
- Center For Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
- Division of Water Resources Engineering, Thuyloi University, Hanoi, Vietnam
| | - Thi Tu Oanh Nguyen
- Center For Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Thi Minh Hang Nguyen
- Center For Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - Nguyen Thanh Le
- Center For Drug Research and Development, Institute of Marine Biochemistry, Vietnam Academy of Science and Technology, Hanoi, Vietnam
| | - R. G. Razumovskaya
- Institute of Fisheries, Biology and Environmental Sciences, Astrakhan State Technical University, Astrakhan, Russia
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12
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Huang T, Tu ZC, Wang H, Liu W, Zhang L, Zhang Y, ShangGuan XC. Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1256-1265. [PMID: 28416876 PMCID: PMC5380614 DOI: 10.1007/s13197-017-2511-1] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2017] [Accepted: 01/25/2017] [Indexed: 10/20/2022]
Abstract
In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin. Pectin inserted itself into the fish gelatin gels network and caused aggregations, forming crystalline peaks and various nanostructures. In particular, compared with pectin modified FSG, MTGase produced FSG with lower storage modulus and apparent viscosity, but higher gel points and melting points.
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Affiliation(s)
- Tao Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Zong-Cai Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China
| | - Hui Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Lu Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University, Nanchang, 330022 Jiangxi China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
| | - Xin-Chen ShangGuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 Jiangxi China
- Jiangxi Agricultural University, Nanchang, 330045 Jiangxi China
- Food and Drug Administration of Jiangxi Province, Nanchang, 330029 Jiangxi China
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13
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New acidic proteases from Liza aurata viscera: Characterization and application in gelatin production. Int J Biol Macromol 2016; 92:533-542. [DOI: 10.1016/j.ijbiomac.2016.07.063] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 07/09/2016] [Accepted: 07/18/2016] [Indexed: 11/23/2022]
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14
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Sow LC, Yang H. Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.021] [Citation(s) in RCA: 126] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Silva RS, Bandeira SF, Pinto LA. Characteristics and chemical composition of skins gelatin from cobia (Rachycentron canadum). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.026] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Garg T, Goyal AK. Biomaterial-based scaffolds – current status and future directions. Expert Opin Drug Deliv 2014; 11:767-89. [DOI: 10.1517/17425247.2014.891014] [Citation(s) in RCA: 122] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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17
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Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9054-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.002] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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