In order to investigate the effect of glutaraldehyde (GTA) on the structure, mechanical properties and thermal stability of gelatin films, gelatin films modified by GTA at various pH (4.5, 6.5, and 11), were prepared. According to FTIR analysis, the reaction mechanism between GTA and gelatin was different at various pH. With the addition of GTA, the intermolecular forces (hydrogen bonds and ionic bonds) and triple helix structure of gelatin film were significantly disrupted. At pH 4.5, gelatin films modified by GTA showed the highest mechanical properties and thermal stability among all films, which tensile strength and residues in TGA up to 16.13 MPa and 15.05%, respectively. Therefore, an optimum pH was around 4.5 in gelatin films cross-linked by GTA.
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http://dx.doi.org/10.1002/fsn3.1282 | DOI Listing |
Adv Sci (Weinh)
December 2024
MOE Key Laboratory of Macromolecular Synthesis and Functionalization, Department of Polymer Science and Engineering, Zhejiang University, Hangzhou, Zhejiang, 310058, China.
Corneal blindness is a significant reason for visual impairment globally. Researchers have been investigating several methods for corneal regeneration in order to cure these patients. Biomaterials are favored due to their biocompatibility and capacity to promote cell adhesion.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
School of Food and Bioengineering, Xihua University, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu, Sichuan Province 611130, China. Electronic address:
In this study, physicochemical and structural properties of gelatin-zein blending films and bilayer films prepared through blending and layer-by-layer self-assembly method under TGase crosslinking were systematically compared. The ratios of gelatin to zein examined were 2:1, 1:1, and 1:2. Results showed that the tensile strength of both blending films and bilayer films was the highest when the ratio of gelatin to zein was 2:1, which was 4.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
View Article and Find Full Text PDFGels
November 2024
Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de Los Andes, Santiago 7550000, Chile.
Gelatin is a natural hydrocolloid with excellent film-forming properties, high processability, and tremendous potential in the field of edible coatings and food packaging. However, its reinforcing by materials such as cellulose nanocrystals (CNC) is often necessary to improve its mechanical behavior, including shape memory properties. Since the interaction between these polymers is complex and its mechanism still remains unclear, this work aimed to study the effect of low concentrations of CNC (2, 6, and 10 weight%) on the molecular organization, thermomechanical, and shape memory properties in mammalian gelatin-based composite films at low moisture content (~10 weight% dry base).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Changchun University, Changchun 130022, China. Electronic address:
Insufficient hydrophobicity and mechanical properties pose significant challenges in the development of starch-based degradable films. This study prepared modified (crosslinked, acetylated, and crosslinked & acetylated) cassava starch films, and different concentrations of strengthening agents (polyvinyl alcohol, sodium alginate, gelatin, and hyaluronic acid) were added to produce modified starch composite films. The physical properties, structure characteristics, and degradability of these films were systematically evaluated.
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