Publications by authors named "N G Voron'ko"

Article Synopsis
  • * This study compares the rheological properties of gelatin-based hydrogels made from mammalian (bovine and porcine) and fish (Atlantic cod) sources, noting that mammalian gelatins provide better strength and elasticity.
  • * Fish gelatin from commercial sources shows weaker gels with low thermal stability, while the study also analyzes the amino acid composition and molecular structure of these gelatins to assess their properties for potential food applications.
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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.

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Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and H NMR spectroscopy.

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Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having mechanical properties inherent for solids, have attracted continuous research attention over a long time period. Here, we studied the structure and properties of hydrogel based on gelatin, κ-carrageenan and CNTs using the combination of SAXS, PXRD, AFM microscopy, SEM and rheology methods. We have shown that the integration of polysaccharide and protein in the composite hydrogel leads to suppression of their individual structural features and homogenization of two macromolecular components into a single structural formation.

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Article Synopsis
  • The study focuses on polyelectrolyte complexes made from sodium alginate and gelatin derived from cold-blooded fish, aiming to explore their use in food hydrogels.
  • The mass ratio of sodium alginate to gelatin significantly influences the sol-gel transition and the material's rheological behavior, with a key ratio of 0.06 identified for optimal properties.
  • The research highlights the viscoelastic nature of these materials, reporting specific viscosity and elastic modulus values, which suggest these fish-based gels possess typical properties of viscoelastic soft matter.
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