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Journal articles on the topic 'Gelatin'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Li, Yi, Yunchao Xiao, Man Xi, Guibin Li, and Yang Jiang. "One-Step Preparation of Adhesive Composite Hydrogels through Fast and Simultaneous In Situ Formation of Silver Nanoparticles and Crosslinking." Gels 8, no. 5 (2022): 256. http://dx.doi.org/10.3390/gels8050256.

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In this study, a series of gelatin/silver nanoparticles (AgNPs) composite hydrogels are prepared for the first time through the facile in situ formation of AgNPs. AgNPs, which are formed by reducing Ag+ using dopamine-conjugated gelatins. These can simultaneously crosslink gelatin molecules, thus generating three-dimentional and porous hydrogels. The gelation time and pore sizes of these composite hydrogels can be controlled by controlling the feeding concentration of AgNO3 and weight content of gelatin in water, respectively. The feeding concentration of AgNO3 also has an effect on the equili

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2

Padilla, Cristina, Franck Quero, Marzena Pępczyńska, et al. "Understanding the Molecular Conformation and Viscoelasticity of Low Sol-Gel Transition Temperature Gelatin Methacryloyl Suspensions." International Journal of Molecular Sciences 24, no. 8 (2023): 7489. http://dx.doi.org/10.3390/ijms24087489.

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For biomedical applications, gelatin is usually modified with methacryloyl groups to obtain gelatin methacryloyl (GelMA), which can be crosslinked by a radical reaction induced by low wavelength light to form mechanically stable hydrogels. The potential of GelMA hydrogels for tissue engineering has been well established, however, one of the main disadvantages of mammalian-origin gelatins is that their sol-gel transitions are close to room temperature, resulting in significant variations in viscosity that can be a problem for biofabrication applications. For these applications, cold-water fish-

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3

Takahashi, Kazuhiro, Tomoaki Takamoto, and Yasuhiko Tabata. "Preparation of Gelatin Grafted with Lactic Acid Oligomers." Key Engineering Materials 288-289 (June 2005): 441–44. http://dx.doi.org/10.4028/www.scientific.net/kem.288-289.441.

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The objective of this study is to synthesize gelatins grafted with lactic acid oligomer (LAo) and lactic acid oligomer-poly(ethylene glycol)-lactic acid oligomer (LAo-PEG-LAo) triblock copolymers and to examine their gelation behavior. The grafting ratio of LAo-grafted gelatins could be changed by the feed ratio of LAo to the amino groups of gelatin for grafting reaction, while triblock copolymers with different molecular weights of LAo were prepared. The turbidity of LAo-grafted gelatin solution increased with the increased grafting ratio, although the turbidity increase was suppressed by add

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4

Sugihartono, Sugihartono. "Kemampuan Gelatin Kulit Ikan Menggantikan Gelatin Mamalia Berdasarkan Sifat Fisika-Kimianya untuk Industri Pangan." Jurnal Riset Teknologi Industri 8, no. 16 (2016): 156–67. http://dx.doi.org/10.26578/jrti.v8i16.1631.

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The major source of gelatin in the world is derived from pigskin, bovine hide and also pigs and cattle bone, of which 29,4% from bovine hides, 46% from pigskin, 23,1% from bones, and 1,5 % from others. Fish gelatin is one of the alternative sources of food gelatine, which can be accepted for various religious groups such as muslims, jews and hindus. The yield of gelatin from fish skin are varies, depending on the species and its processing method, able to match and even exceed the yield of mammalian gelatin. Physico-chemical properties of fish gelatin varies among species. Protein content of f

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Gaidau, Carmen, Maria Râpă, Gabriela Ionita, et al. "The Influence of Gamma Radiation on Different Gelatin Nanofibers and Gelatins." Gels 10, no. 4 (2024): 226. http://dx.doi.org/10.3390/gels10040226.

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Gelatin nanofibers are known as wound-healing biomaterials due to their high biocompatible, biodegradable, and non-antigenic properties compared to synthetic-polymer-fabricated nanofibers. The influence of gamma radiation doses on the structure of gelatin nanofiber dressings compared to gelatin of their origin is little known, although it is very important for the production of stable bioactive products. Different-origin gelatins were extracted from bovine and donkey hides, rabbit skins, and fish scales and used for fabrication of nanofibers through electrospinning of gelatin solutions in acet

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Yanar, Yasemen, and Mehmet Gökçin. "Uskumru (Scomber scombrus) ve Levrek (Dicentrarchus labrax ) Kemiklerinden Jelatin Ekstraksiyonu ve Karakterizasyonu." Turkish Journal of Agriculture - Food Science and Technology 4, no. 9 (2016): 728. http://dx.doi.org/10.24925/turjaf.v4i9.728-733.776.

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The aims of this study were to determine the physicochemical properties of extracted gelatins from mackerel (Scomber scombrus) and sea bass (Dicentrarchus labrax) bones and compare with those of commercial fish and bovine gelatins. The yield of gelatin obtained from the bone of mackerel and sea bass were 5.98 and 6.20%, respectively. Two extracted gelatins showed higher protein content, lower moisture content compared to both commercial gelatins, indicates that the gelatin has considerably high purity. Melting temperatures of mackerel and sea bass bone gelatins were 25.5 and 23°C, respectively

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Pichayakorn, Wiwat, Suchipha Wannaphatchaiyong, and Wanlapha Saisin. "Preparation Process and Properties of Crosslinked Gelatin Beads for Drug Loading." Advanced Materials Research 1060 (December 2014): 74–78. http://dx.doi.org/10.4028/www.scientific.net/amr.1060.74.

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This study aimed to develop the preparation process of stable gelatin beads for drug loading. Gelatin beads were prepared by either ionotropic gelation or emulsification techniques. Hardening of gelatin beads were done by both cooling and chemical treatments. For ionotropic gelation techniques, aqueous gelatin solution was continuously dropped into cool calcium chloride (CaCl2) or sodium tripolyphosphate (TPP) solution. However, the stable bead particles could not be formed. For emulsification techniques, water in oil (w/o) system was performed using aqueous gelatin solution as dispersed phase

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8

Jiang, Yu, Jun Yu, and Cheng Chu Liu. "Comparison of Physicochemical Properties of Gelatins Prepared from Different Fish Skins through Hot Water Extraction at Mild Temperature Condition." Advanced Materials Research 887-888 (February 2014): 557–61. http://dx.doi.org/10.4028/www.scientific.net/amr.887-888.557.

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Gelatins were prepared from tilapia, salmon and halibut skin through hot water extraction (60°C, 180 min) and their physiochemical properties were compared with commercial gelatins from porcine and bovine sources. Tilapia gelatin contained highest hydroxyproline content (8.45%) and had highest gel strength (376.6 g), followed by salmon gelatin. Halibut gelatin had the lowest hydroxyproline content (24.72% in average) and gel strength (47.56 g in average). Gelatin prepared from tilapia had much higher gel strength and viscosity than commercial pharmaceutical gelatins of porcine and bovine sourc

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9

Nuamsrinuan, Nisakorn, Noppadon Suttisiri, Ekachai Hoonnivathana, Pichet Limsuwan, and Kittisakchai Naemchanthara. "Characterization and Gel Properties of Gelatin Extracted from Waste Fish Scales." Applied Mechanics and Materials 804 (October 2015): 187–90. http://dx.doi.org/10.4028/www.scientific.net/amm.804.187.

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The objective of this research is to compare the characteristic of gelatin prepared from waste fish scales. White perch, java barb, red tilapia and nile tilapia scales were cleaned and treated with 1.0 M NaOHfor 2 h at room temperature to remove fat and then treated 0.8 M acetic acid to restructure of fish scales. Gelatin from waste fish scales were exacted using heating the cleaned fish scales in the distilled water at 70 °C for 2 h. Gelatins were characterization by UV-vis spectrometer, viscometer, X-ray diffraction (XRD), fourier transform infrared spectrophotometer (FT-IR) and scanning ele

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10

Bai, Yun, Shuai Peng, Yi Qun Huang, and Ke Qiang Lai. "Physicochemical and Rheological Properties of Gelatin Extracted from Tilapia (Oreochromis niloticus) Skin and Concentration Effect." Advanced Materials Research 941-944 (June 2014): 1128–32. http://dx.doi.org/10.4028/www.scientific.net/amr.941-944.1128.

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Tilapia skin gelatins were extracted with optimal acetic or citric acid concentrations which provide similar optimum protein yield (22g/100 wet weight), and rheological properties of gelatin solutions with various concentrations were measured and characterized. Commercial valued properties including bloom strength, gelling and melting point, viscosity were measured to compare the samples of the two gelatins. Liner viscoelastic range (LVR) of gelatin preparations with increasing concentration and decreasing temperature were determined. Temperature sweep was conducted for comparison and characte

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Purwanti, Tutiek, Rico Andre Satriawan, and Dewi Melani Hariyadi. "The Effect of the Comparison of Sodium Alginate-Gelatin Levels on Microspheres Characteristics (Produced by Ionic Gelation Method Aerosolized Technique)." International Journal of Drug Delivery Technology 10, no. 02 (2020): 301–6. http://dx.doi.org/10.25258/ijddt.10.2.19.

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The aim of this research is to investigate the effect of concentration ratio of sodium alginate-gelatin on the characteristics of microspheres. Microspheres were prepared with ionotropic gelation methods aerosolization technique with sodium alginate and gelatin as polymer matrixes, and calcium chloride (1.5 M) as the cross-linker, and then dried using freeze dryer. The concentration ratio of sodium alginate-gelatin that was used to make microsphere was divided into F1: 2.25:0.25%, F2: 1.75:0.75%, and F3: 1.25:1.25%. Resulting microspheres were characterized in terms of characteristics (yield,

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12

Minami, M., K. Sakata, M. Takigami, T. Nagaoka, and T. Nakamura. "Ultrafiltration Pretreatment for 14C Dating of Fossil Bones from Archaeological Sites in Japan." Radiocarbon 55, no. 2 (2013): 481–90. http://dx.doi.org/10.1017/s0033822200057611.

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To study the effect of ultrafiltration on the radiocarbon ages of relatively poorly preserved bones in Japan, we analyzed the 14C dates of high-molecular-weight (HMW) gelatin samples and compared them with those of other extracted organic fractions, unfiltered gelatin samples extracted from NaOH-treated or NaOH-untreated collagen, and XAD-purified hydrolysates of animal fossil bones (∼4600 BP; gelatin yield of 2–4%) from the Awazu underwater archaeological site, Shiga, Japan. NaOH-treated, unfiltered gelatins and XAD-purified hydrolysates showed statistically similar 14C ages to those of HMW g

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Gaspar-Pintiliescu, Stefan, Anton, et al. "Physicochemical and Biological Properties of Gelatin Extracted from Marine Snail Rapana venosa." Marine Drugs 17, no. 10 (2019): 589. http://dx.doi.org/10.3390/md17100589.

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In this study, we aimed to obtain gelatin from the marine snail Rapana venosa using acidic and enzymatic extraction methods and to characterize these natural products for cosmetic and pharmaceutical applications. Marine gelatins presented protein values and hydroxyproline content similar to those of commercial mammalian gelatin, but with higher melting temperatures. Their electrophoretic profile and Fourier transform infrared (FTIR) spectra revealed protein and absorption bands situated in the amide region, specific for gelatin molecule. Scanning electron microscopy (SEM) analysis showed signi

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Hsu, Shan-hui, та Chen-Huan Lin. "The properties of gelatin–poly (γ-glutamic acid) hydrogels as biological glues". Biorheology: The Official Journal of the International Society of Biorheology 44, № 1 (2007): 17–28. http://dx.doi.org/10.1177/0006355x2007044001005.

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The influence of the molecular weight and the type of gelatin (A or B), as well as the molecular weight of poly (γ-glutamic acid) (γ-PGA), on the properties of gelatin/γ-PGA mixed bioadhesives were studied. The gelation of the system was enhanced by a crosslinker, 1-(3-dimethylaminopropyl)-3-(ethylcarbodiimide) hydrochloride (EDC). The gelation time of the bioadhesives was analyzed using rheological measurements. The results indicated that the type of gelatin was a critical factor in determining the gelation time of the biological glues. The mixed glues had greater bonding strength and smaller

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Barman, Liton Chandra, Md Belal Hossain Sikder, Iftekhar Ahmad, Jahid Hasan Shourove, Shah Samiur Rashid, and Aizi Nor Mazila Ramli. "Gelatin Extraction from the Bangladeshi Pangas Catfish (Pangasius pangasius) Waste and Comparative Study of Their Physicochemical Properties with a Commercial Gelatin." International Journal of Engineering Technology and Sciences 7, no. 2 (2021): 13–23. http://dx.doi.org/10.15282/10.15282/ijets.7.2.2020.1002.

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Abstract- Production of gelatin from the aquatic source is gradually replacing the mammalian sources because of some socio-cultural and religious issues. The Pangasius pangasius catfish is a native species and very popular in Bangladesh due to their availability and cheap price. The perspective of this study was to extract the gelatin from the skin and bones of this catfish and compare them with commercial gelatin. Gelatin was extracted by applying the acid-base extraction process and the resultant gelatins were evaluated based on some physical properties. The gelatin yield was found significa

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Chen, Xi Liang, and Qing Nan Shi. "Research on Sol-Gel Transition Process of Gelatin." Advanced Materials Research 683 (April 2013): 474–78. http://dx.doi.org/10.4028/www.scientific.net/amr.683.474.

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As a kind of functional material, gelatin gel is widely used in controlled drug release, biological tissue engineering, photographic and food industries. Plenty of studies on the gelatin gel have been carried out by researchers, which include gelation mechanisms, gelation kinetics, analysis on the crosslinked structure and macroscopic performance during the gelation process. Numerical simulation is a new method used in the study of gelatin sol-gel transition process, which can make up for the deficiency of the experimental research. E.g., the dynamic gelation process makes it difficult to meas

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Derkach, Svetlana R., Nikolay G. Voron’ko, Yulia A. Kuchina, et al. "Rheological Properties of Fish and Mammalian Gelatin Hydrogels as Bases for Potential Practical Formulations." Gels 10, no. 8 (2024): 486. http://dx.doi.org/10.3390/gels10080486.

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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 com

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Martin Torrejon, Virginia, Yanqiu Deng, Guidong Luo, et al. "Role of Sodium Dodecyl Sulfate in Tailoring the Rheological Properties of High-Strength Gelatin Hydrogels." Gels 7, no. 4 (2021): 271. http://dx.doi.org/10.3390/gels7040271.

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Gelatin hydrogels are widely used materials that may require surfactants to adjust their solution’s surface tension for cell attachment, surface adsorption enhancement, or foaming. However, gelatin is a highly surface-active polymer, and its concentrated solutions usually do not require surfactants to achieve low surface tension. However, anionic surfactants, such as sodium dodecyl sulfate (SDS), interact strongly with gelatin to form complexes that impact its hydrogels’ rheological properties, influencing processability and functionality. Nevertheless, there is a lack of systematic research o

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Reza, Muhammad, and Devi Annissa. "Fish-based gelatin: exploring a sustainable and halal alternative." Journal of Halal Science and Research 4, no. 2 (2023): 55–67. http://dx.doi.org/10.12928/jhsr.v4i2.8596.

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Gelatin derived from fish has emerged as a promising alternative to traditional gelatin derived from mammals, primarily due to its potential to meet the rising demand for halal-certified products. This article provides a comprehensive overview of the utilization and extraction of gelatin derived from fish as a halal-compliant substitute. This study gathered information regarding the source, extraction method, and contribution to physicochemical properties and applications by reviewing the relevant literature. It discusses the most frequently consumed fish species, such as tilapia, mackerel, an

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Ab Rahim, Halimah, Hasan Ahmad, and Mohd Hasbi Ab Rahim. "Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus." Current Science and Technology 1, no. 1 (2021): 50–55. http://dx.doi.org/10.15282/cst.v1i1.6447.

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Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. Gelatin market demand is high especially in pharmaceutical, food, photographic, and cosmetics industries based on its gelling, foaming, and emulsifying properties. This preliminary study was focus on chicken head and feet gelatin extraction and their characterization in terms of percentage yield and physical properties (pH, color, melting point, and texture). Two different treatments (acid and alkali) were used. The percentage yield of chicken head (CHGac) and feet (CFGac

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Mukhlisah, Andi Nurul, Setiawan Putra Syah, Weny Dwi Ningtiyas, Muhammad Irfan, and Resa Vietna. "Chemical Quality of Chicken Sausage with The Addition of Bovine Bone Gelatin As a Binding Agent." Jurnal Penelitian Pendidikan IPA 10, no. 12 (2024): 10964–70. https://doi.org/10.29303/jppipa.v10i12.9988.

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Sausage is a form of processed meat with the addition of seasonings, binders and other ingredients that are inserted into the sleeve. One of the binders that can be used in making sausages is gelatin, because it has high nutrition, gelling and stabilising emulsions. The purpose of this study was to determine the chemical quality of chicken sausages made with the addition of gelatin from beef bones. In addition, it can be information for the meat processing industry as a chelifier for processed meat. This research method used thigh bone (os femuris) for gelatin production. The experimental desi

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Isseroff, Rebecca, Jerry Reyes, Roshan Reddy, Nicholas Williams, and Miriam Rafailovich. "The Effects of Graphene Oxide and Partially Reduced Graphene Oxide on the Enzymatic Activity of Microbial Transglutaminase in Gelatin." MRS Advances 4, no. 15 (2019): 879–87. http://dx.doi.org/10.1557/adv.2019.89.

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ABSTRACTA significant drawback of enzyme use in industrial applications is its lack of stability. Graphene oxide (GO) has previously been investigated for enzyme immobilization and enhancement of enzymatic catalysis. Microbial transglutaminase (MTG) is an enzyme that is used to modify food proteins, increase durability of textiles, and crosslink hydrogels for drug delivery. We tested the effects of adding GO and partially reduced GO (pRGO) to water solutions of gelatin and then crosslinking it with MTG, measuring both the resulting gelatin modulus and then the time it took for the onset of gel

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Gál, Robert, Pavel Mokrejš, Petr Mrázek, Jana Pavlačková, Dagmar Janáčová, and Jana Orsavová. "Chicken Heads as a Promising By-Product for Preparation of Food Gelatins." Molecules 25, no. 3 (2020): 494. http://dx.doi.org/10.3390/molecules25030494.

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Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the

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Ghafouri Azar, Mina, Lucie Wiesnerova, Jana Dvorakova, et al. "Optimizing PCL/PLGA Scaffold Biocompatibility Using Gelatin from Bovine, Porcine, and Fish Origin." Gels 9, no. 11 (2023): 900. http://dx.doi.org/10.3390/gels9110900.

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This research introduces a novel approach by incorporating various types of gelatins, including bovine, porcine, and fish skin, into polycaprolactone and poly (lactic-co-glycolic acid) using a solvent casting method. The films are evaluated for morphology, mechanical properties, thermal stability, biodegradability, hemocompatibility, cell adhesion, proliferation, and cytotoxicity. The results show that the incorporation of gelatins into the films alters their mechanical properties, with a decrease in tensile strength but an increase in elongation at break. This indicates that the films become

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Charoenchokpanich, Wiriya, Pratchaya Muangrod, Sittiruk Roytrakul, et al. "Influence of extraction times on physical and functional properties of gelatin from salted jellyfish by-products." E3S Web of Conferences 355 (2022): 02014. http://dx.doi.org/10.1051/e3sconf/202235502014.

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By-products of the marine industry have gained attention for producing valuable food ingredients like gelatin, which might benefit food applications and decrease food waste. Gelatin is the only protein-based food hydrocolloid, mainly used for gelling, viscosity, or emulsifying in the food industry. So far, a number of researchers have reported that by-products of salted jellyfish can produce jellyfish gelatin. The quality of jellyfish gelatin gel depends on several factors including hydrochloric acid pretreatment, extraction temperature, and extraction time. However, the functional properties

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Ding, Yan, Xiacong Zhang, Wen Li, and Afang Zhang. "Dendronized Gelatin-Mediated Synthesis of Gold Nanoparticles." Molecules 27, no. 18 (2022): 6096. http://dx.doi.org/10.3390/molecules27186096.

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Thermoresponsive dendronized gelatins (GelG1) or gelatin methacrylates (GelG1MA) were used as precursors to modulate the efficient reduction of Au(III) to form stable gold nanoparticles (AuNPs) through UV irradiation. These dendronized gelatins were obtained through the amidation of gelatin or gelatin methacrylates with dendritic oligoethylene glycols (OEGs). Crowded OEG dendrons along the gelatin backbones create a hydrophobic microenvironment, which promotes the reduction of Au(III). Gelatin backbones act as ligands through the electron-rich groups to facilitate the reduction, while the dend

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Mokrejš, Pavel, Robert Gál, Jana Pavlačková, and Dagmar Janáčová. "Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins." Molecules 26, no. 2 (2021): 349. http://dx.doi.org/10.3390/molecules26020349.

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In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product int

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Zuev, Yuriy F., Svetlana R. Derkach, Liliya R. Bogdanova, et al. "Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel." Gels 9, no. 12 (2023): 990. http://dx.doi.org/10.3390/gels9120990.

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The main object of this work was to characterize the structure and properties of laboratory-made fish gelatin from cod skin in comparison with known commercial gelatins of fish and mammalian origin. This is one way we can contribute to the World Food Program and characterize foodstuff resources from alternative natural sources. Our research was based on the combination of an expanded set of complementary physical–chemical methods to study the similarities and distinctions of hydrogels from traditional and novel gelatin sources from underused marine resources. In this work, we have compared the

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Derkach, Svetlana R., Nikolay G. Voron’ko, Yuliya A. Kuchina, and Daria S. Kolotova. "Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies." Polymers 12, no. 12 (2020): 3051. http://dx.doi.org/10.3390/polym12123051.

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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. Thes

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Setyabudi, Latif, Alfian Wisnu Pambudi, and Setiyo Gunawan. "Application of Milkfish Bone-Based Gelatin as an Alternative to Non-halal Gelatin." Halal Research Journal 4, no. 2 (2024): 105–16. http://dx.doi.org/10.12962/j22759970.v4i2.1732.

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Collagen partially hydrolyzes to produce gelatin that functions as a gelling and non-gelling agent for various industries. Currently, Indonesia cannot produce its own gelatin, so to meet its needs, Indonesia imports 100%. However, many imported gelatins are still made from pork, so they need to be replaced to ensure that the gelatin is halal . This paper discusses the substitution of pork-based gelatin with milkfish bones. The general process for making gelatin from milkfish bones involves extracting, drying, demineralizing, degreasing, and determining the gelatin yield. Brackish water fish co

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Kim, I. I., M. A. Surovtseva, I. Yu Zhuravleva, et al. "Biocompatibility of gelatins A and B after sterilization by different methods." Patologiya krovoobrashcheniya i kardiokhirurgiya 29, no. 1 (2025): 75–88. https://doi.org/10.21688/1681-3472-2025-1-75-88.

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Introduction: The reliable sterilization of gelatin-based hydrogels is of critical importance for the clinical application of a multitude of biomanufactured functional constructs for cardiac surgery. However, the sterilization methods employed can have deleterious effects on the properties of natural hydrogels, which are utilised as vascular sealants, bioinks in three-dimensional bioprinting and scaffolds in tissue engineering. Objective: The aim of the study was to investigate the impact of sterilization methods on the biocompatibility and structural organization of gelatins A and B. Methods:

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Yesiltas, Betül, Chloé Robert, Heidi Olander Petersen, et al. "Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions." Marine Drugs 20, no. 12 (2022): 739. http://dx.doi.org/10.3390/md20120739.

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This study performed the extraction of gelatin from saithe (Pollachius virens) skin and compared it to commercial marine gelatin. As a first stage, we investigated the physicochemical and biochemical properties of the gelatin. SDS-PAGE analysis revealed the presence of α-chains, β-chains, and other high-molecular-weight aggregates. DSC thermograms showed typical gelatin behavior, while the FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II, and amide III). In the second stage, we produced O/W emulsions and analyzed their physical and oxidative stabi

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Gál, Robert, Pavel Mokrejš, Jana Pavlačková, Ngo Thi Hong Linh, and Jiří Mlček. "Biotechnological Processing of Laying Hen Paw Collagen into Gelatins." Processes 8, no. 11 (2020): 1415. http://dx.doi.org/10.3390/pr8111415.

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By-products of laying hens represent a promising raw material source with a high collagen content, which is currently not adequately used. The aim of the paper is to prepare gelatins from laying hen paws. The purified collagen raw material was processed by a biotechnological process using the food endoprotease Protamex®. After cleavage of the cross-links in the collagen structure, the gelatin was extracted by a batch process with a stirrer in two extraction steps. The influence of the extraction process on the yield of gelatins and on selected qualitative parameters of gelatins was monitored b

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Okawa, Y., W. Komuro, H. Kobayashi, and T. Ohno. "Rheological Study on Gelatin Gelation." Imaging Science Journal 45, no. 3-4 (1997): 197–200. http://dx.doi.org/10.1080/13682199.1997.11736184.

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Abete, Tiziana, Emanuela Del Gado, and Lucilla de Arcangelis. "Gelation kinetics of crosslinked gelatin." Polymer Composites 34, no. 2 (2013): 259–64. http://dx.doi.org/10.1002/pc.22399.

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Sakai, Shinji, Hiromi Ohi, and Masahito Taya. "Gelatin/Hyaluronic Acid Content in Hydrogels Obtained through Blue Light-Induced Gelation Affects Hydrogel Properties and Adipose Stem Cell Behaviors." Biomolecules 9, no. 8 (2019): 342. http://dx.doi.org/10.3390/biom9080342.

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Composite hydrogels of hyaluronic acid and gelatin attract great attention in biomedical fields. In particular, the composite hydrogels obtained through processes that are mild for cells are useful in tissue engineering. In this study, hyaluronic acid/gelatin composite hydrogels obtained through a blue light-induced gelation that is mild for mammalian cells were studied for the effect of the content of each polymer in the precursor solution on gelation, properties of resultant hydrogels, and behaviors of human adipose stem cells laden in the hydrogels. Control of the content enabled gelation i

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Ahmad, Farhani, Musfirah Azmi, Nurhamieza Md Huzir, and Norhidayu Muhamad Zain. "Development of Gelatin from Halal and Alternative Sources: A Review." Nusantara Halal Journal (Halal awareness, opinion, research, and initiative) 2, no. 2 (2021): 56–62. http://dx.doi.org/10.17977/um060.2021v2p056-062.

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Gelatin is a common ingredient used in various industrial sectors including food and beverage, cosmetic, pharmaceutical as well as biomedical. Due to inexpensive processing cost and shorter processing time, porcine becomes the main source of gelatin. Thus, the application of this ingredient creates several problems especially issues related to its halal status among Muslim community. The present study aims at reviewing the development of gelatin from halal sources and their potential as alternatives to substitute the sources of non-halal gelatins. The applications of gelatin in food industry a

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Matulessy, Dellen N., Yuni Erwanto, Nurliani Nurliani, and Edy Suryanto. "EKSTRAKSI DAN KARAKTERISASI GELATIN TULANG KAMBING KACANG MENGGUNAKAN NEUTRASE." Agrinimal Jurnal Ilmu Ternak dan Tanaman 8, no. 1 (2020): 24–32. http://dx.doi.org/10.30598/ajitt.2020.8.1.24-32.

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This study aims was to evaluate the characteristics of the gelatine derivate from Kacang goat bone extracted enzymatically using neutrase at different enzyme concentrations. The neutrase treatments, namely GTK-N0 (gelatin with neutrase 0%), GTK-N1 (Gelatin with 0.25% neutrase), GTK-N2 (Gelatin with neutrase 0.5%) and GTK-N3 (Gelatin with neutrase 0,75%). The bones sample used the bones from local Kacang goat aged 6 to 12 months. The study used was a randomized complete design (Oneway ANOVA) with 4 enzyme concentration treatments with 5 replications each treatment. The parameters observed were

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Harikedua, Silvana Dinaintang. "PROTEIN GELS: A MINI REVIEW." MEDIA TEKNOLOGI HASIL PERIKANAN 7, no. 1 (2018): 19. http://dx.doi.org/10.35800/mthp.7.1.2019.19523.

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The use of gelatin as food additive for gelling properties was discussed in this review. Three products (i.e. gel dessert, yoghurt, and surimi) were selected as the main focus of this mini review since they characterized 3 different protein gelation system. The mechanism of gelatin gelation in water system was described by gel dessert, the gelation of casein in dairy product was presented by yoghurt, and the gelation of sarcoplasmic protein in meat system was exemplify by surimi. Overall, the mechanism of gelation mainly contributed by the networking of protein-protein which is strengthen by t

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Lou, Ching Wen, Po Ching Lu, Jin Jia Hu, and Jia Horng Lin. "Manufacturing Technique and Property Evaluations of PET/Gelatin Composite Tubular Braids." Advanced Materials Research 910 (March 2014): 157–60. http://dx.doi.org/10.4028/www.scientific.net/amr.910.157.

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This study examine the influence of gelatain with different concentrations on the physical property of the PET/Gelatin composite tubular braids. PET fibers are braided into tubular braids on a braider, and then immersed in gelatin solution with various concentrations to form PET/Gelatin composite tubular braids. The tensile strength and water contact angle of the braids are then tested to determine the their physical properties. The experiment results show that an increasing concentration of gelatin does not result in a significant varation in tensile strength, but a decreased displacement onl

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Chen, Jia, Xian-Long Cheng, Feng Wei, Qian-Qian Zhang, Ming-Hua Li, and Shuang-Cheng Ma. "Detection of Gelatin Adulteration in Traditional Chinese Medicine: Analysis of Deer-Horn Glue by Rapid-Resolution Liquid Chromatography-Triple Quadrupole Mass Spectrometry." Journal of Analytical Methods in Chemistry 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/259757.

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Simultaneous identification of donkey-hide gelatin and bovine-hide gelatin in deer-horn glue was established by rapid-resolution liquid chromatography-triple quadrupole mass spectrometry. Water containing 1% NH4HCO3was used for sample dissolution and trypsin was used for hydrolysis of the gelatins. After separation by a SB-C18 reversed-phase analytical column, collagen marker peptides were detected by mass spectrometry in positive electrospray ionization mode with multiple reaction monitoring. The method was specific, precise and reliable, and suitable for detection of adulterants derived from

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Fazial, Farah Faiqah, Norfarahin Mohd Rasidi, and Azfar Al Ariff Ahmad. "Comparative analysis of red skin Tilapia and bovine gelatins as halal alternatives in food industry." Halalsphere 4, no. 2 (2024): 1–7. http://dx.doi.org/10.31436/hs.v4i2.103.

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Gelatin plays a vital role in the food industry, serving as a thickening agent, emulsifier, wetting agent, and stabiliser. However, conventional sources like mammalian gelatin pose health and societal issues, while poultry gelatin can present risks related to avian flu. Our work was motivated by recent studies focusing on alternative gelatin sources, which prompted further investigation. Our study aimed to extract gelatin from red-skin Tilapia and bovine sources. Both types of gelatin underwent pre-treatment using 0.2 M sodium hydroxide (NaOH) and 0.05 M acetic acid (CH3COOH) at 27ºC, followed

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YULIANI, Yuliani, Bambang Tri AGUNG, Marwati MARWATI, and Krishna Purnawan CANDRA. "Physico-Chemical Characteristics of Giant Featherback (Chitala lopis) and Mackerel (Scomberomorus commerson) Bone Gelatins and Their Potential as Gelling agents in Gel Mixtures for Roselle (Hibiscus sabdariffa L.) Soft Jelly Candies." Walailak Journal of Science and Technology (WJST) 17, no. 7 (2020): 678–85. http://dx.doi.org/10.48048/wjst.2020.4559.

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The gel strength of gelatin depends on its raw material. Fish gelatin shows a broad range of gel strengths. Giant featherback and mackerel bone gelatins have the gel strengths 220 and 38 Bloom, respectively. Here, we prepared roselle soft jelly candy using the single gelatin and mixtures gelatins from bovine, giant featherback, and mackerel sources. Roselle calyces extract has been used as a food additive to improve taste, aroma, and antioxidant content. The soft jelly candies (1.5 % w/v roselle extract and 12 % gelling agent) were prepared using three types of gelatin (giant featherback (GF),

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Mohammed, Ameer A. "Studies of Some Physical Properties of the extracted gelatin from Cynoglossus bilineatus skin." Iraqi Journal of Aquaculture 13, no. 2 (2021): 165–78. http://dx.doi.org/10.58629/ijaq.v13i2.107.

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The study included extracting of gelatin from the fish`s skin Cynoglossus bilineatus using acid and alkaline pretreatment the chemical analysis of the experiment fishes skin shows that the extracted gelatin was 11.7% for yield, 85.7% for protein, 0.84% for fat , 0.65% for ash and 12.81% moisture. The physical properties of extracted gelatin such as melting point was 25.3 °C, setting points 21.8°C and 112 Sc. While the relatively viscosity was 2.5 cP, the result shows that the extracted gelatin have an ability to gelation in all concentrations, the emulsifying property increased with increasing

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Yasmin, Rehana, Mohsin Shah, Saeed Ahmad Khan, and Roshan Ali. "Gelatin nanoparticles: a potential candidate for medical applications." Nanotechnology Reviews 6, no. 2 (2017): 191–207. http://dx.doi.org/10.1515/ntrev-2016-0009.

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AbstractGelatin is a protein obtained from the hydrolysis of collagen. Gelatin is an attractive biodegradable material for use in nano-biotechnology and nano-pharmaceutics. Gelatin nanoparticles (NPs) have been widely used as drug and gene carrier to targeted sick tissues including cancer, tuberculosis, HIV infection along with the treatment of vasospasm and restenosis, due to its biocompatibility and biodegradability. For instance, coating with gelatin lowers the cytotoxicity of quantum dots. Moreover, gelatin NPs have the ability to cross the blood-brain barrier, hence proven as a promising

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He, Jinmeng, Jian Zhang, Yingjie Xu, Yigang Ma, and Xiaobing Guo. "The Structural and Functional Differences between Three Species of Fish Scale Gelatin and Pigskin Gelatin." Foods 11, no. 24 (2022): 3960. http://dx.doi.org/10.3390/foods11243960.

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In this paper, gelatin was extracted from the scales of Coregonus peled, Carp and Bighead carp by the acid method, and the structure and functional properties of the obtained scale gelatin and food-grade pigskin gelatin (FG) were compared. The results showed that all gelatins exhibited relatively high protein (86.81–93.61%), and low lipid (0.13–0.39%) and ash (0.37–1.99%) contents. FG had the highest gel strength, probably because of its high proline content (11.96%) and high average molecular weight distribution. Low β-antiparallel was beneficial to the stability of emulsion, which led FG to

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Roman, Voroshilin, Prosekov Alexander, Kurbanova Marina, and Kolbina Anastasiya. "Rheological characteristics of gelatin obtained from secondary raw materials of poultry processing." Poultry and Chicken Products 24, no. 2 (2022): 54–58. http://dx.doi.org/10.30975/2073-4999-2022-24-2-54-58.

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The investigation purpose is to carry out analysis of physical and chemical traits and rheological characteristics for gelatin received from broiler paws with enzyme acid hydrolysis method. Experimental gelatin sample has been shown to surpass control one in dry matter content including protein mass fraction by 1.5% average. The rest physical and chemical traits of experimental sample was at control sample level. Experimental gelatin characteristic has shown significant enzyme acid hydrolysis influence at gelation and gel strength traits.

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Mokrejš, Pavel, Robert Gál, and Jana Pavlačková. "Enzyme Conditioning of Chicken Collagen and Taguchi Design of Experiments Enhancing the Yield and Quality of Prepared Gelatins." International Journal of Molecular Sciences 24, no. 4 (2023): 3654. http://dx.doi.org/10.3390/ijms24043654.

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During the production of mechanically deboned chicken meat (MDCM), a by-product is created that has no adequate use and is mostly disposed of in rendering plants. Due to the high content of collagen, it is a suitable raw material for the production of gelatin and hydrolysates. The purpose of the paper was to process the MDCM by-product into gelatin by 3-step extraction. An innovative method was used to prepare the starting raw material for gelatin extraction, demineralization in HCl, and conditioning with a proteolytic enzyme. A Taguchi design with two process factors (extraction temperature a

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Martinek, Jakub, Pavel Mokrejš, Jana Pavlačková, et al. "Characterization of Fibers Prepared by Centrifugal Spinning from Biotechnologically Derived Chicken Gelatin." Foods 13, no. 16 (2024): 2630. http://dx.doi.org/10.3390/foods13162630.

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The application of biopolymer-based materials is increasing due to better sustainability and environmental protection properties. Gelatin fibers have a specific surface and high porosity, which is why their use in medicine and the food industry is being researched. This article explores the potential of centrifugal spinning to produce gelatin fibers. Gelatin for fiber preparation was obtained from a non-traditional source of collagen (chicken by-products) using a unique enzymatic process. The fiber quality was compared with those prepared from gelatins produced from traditional collagen tissue

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Keller, Rob C. A., and Wolf Frits A. de. "Physical-chemical characterization of thermoreversible gelatin helices." Industrial Proteins 4 (January 1, 1997): 14–15. https://doi.org/10.5281/zenodo.3229208.

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The testing of new gelatin batches for photographic purposes is a frequently recurring and tedious task that would benefit from efficient new methods for quality assessment. One of the quality parameters is the efficiency of gelation and the stability and strength of the gel and final photographic matrix. The objective of the present IOP-Industrial Proteins project was to contribute to the rationalization of the working mechanism of gelatin gelation. By studying the unique structural features of gelatin. The structure of the thermoreversible physical crosslinks (“junction zones”) a

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