Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Sha, Xiao‐Mei; Hu, Zi‐Zi; Ye, Yun‐Hua; Xu, Huang; Tu, Zong–cai

doi:10.1016/j.foodhyd.2019.01.059

Cited by 53 publications

(41 citation statements)

References 33 publications

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“…This could be due to the difference among their amino acid composition especially proline and hydroxyproline which are responsible to construct hydrogen bonds with water molecules leading to a three-dimensional gel (Fernandez-Dıaz, Montero, & Gómez-Guillén, 2003;Muyonga et al, 2004). Several researches have considered the gelling temperature of the gelatin (Ninan, Jose, & Abubacker, 2011;Ninan, Zynudheen, & Joseph, 2011;Sha, Hu, Ye, Xu, & Tu, 2019) in which the outcomes were remarkably closed to the results of this study.…”

Section: Gelling Point Determinationcontrasting

confidence: 51%

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Moosavi‐Nasab

Yazdani-Dehnavi

Mirzapour‐Kouhdasht

2020

Food Science & Nutrition

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The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.

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Section: Gelling Point Determinationcontrasting

confidence: 51%

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Moosavi‐Nasab

Yazdani-Dehnavi

Mirzapour‐Kouhdasht

2020

Food Science & Nutrition

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“…The gel strength of fish gelatin gels were measured according to the method of Sha, Hu, Ye, Xu, and Tu (), using a TA.XT plus texture analyzer (Stable Micro System, Surrey, UK) with P/0.5R probe. The gelatin solution was matured in a constant temperature incubator at 10°C for 16–18 hr.…”

Section: Methodsmentioning

confidence: 99%

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.

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“…At first glance, it seems the sol-gel transition of gelatin in the solution can be utilized for that purpose, which liquefies when the temperature is above the melting point (Tm) of gelatin and solidifies after cooling. However, the Tm of gelatin (~30 °C) is much lower than that of our body temperature (37 °C) 20 , which suggests chemical crosslinking needs to be introduced in the hydrogel. The reaction of such chemical crosslinking must be cytocompatible and mild.…”

Section: Design Synthesis and Optimization Of The Hydrogelmentioning

confidence: 76%

A tough endothelium-like dressing for vascular stents

Chen

Gao

Huang

et al. 2021

Preprint

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Vascular stent is viewed as one of the greatest advancements in interventional cardiology. However, current approved stents suffer from in-stent restenosis associated with neointimal hyperplasia or stent thrombosis. To address this issue, we developed an endothelium-like (EL) dressing for vascular stents inspired by the importance and biological functions of native endothelium for cardiovascular system. Our EL dressing is based on a de novo designed hydrogel that is mechanically tough and could preserve integrity on stents during angioplasty. Due to its physiochemical similarities to subendothelial extracellular matrix, the EL dressing facilitated the adhesion and growth of endothelial cells. Besides, it is non-thrombotic and capable of inhibiting smooth muscle cells thanks to the capacity to catalyze nitric oxide generation. Transcriptome analysis further unraveled the EL dressing could modulate the inflammatory response and induce the relaxation of smooth muscle cells, while potentially promoting angiogenesis by stimulating the expression of angiogenic factors. In vivo study demonstrated vascular stents encapsulated by it promoted rapid restoration of native endothelium and persistently suppressed in-stent restenosis in both leporine and swine models. We expect such EL dressing will open a new avenue to the surface engineering of vascular implants for better clinical outcomes.

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Effect of extraction temperature on the gelling properties and identification of porcine gelatin

Cited by 53 publications

References 33 publications

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

A tough endothelium-like dressing for vascular stents

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