Nanopore confinement and fluid behavior in nanocellulose–based hydro- and organogels

Kusova, Aleksandra M.; Safieva, R. Z.; Гнездилов, О. И.; Зуева, О. С.; Salnikov, Vadim V.; Zuev, Yu. F.

doi:10.1016/j.carpta.2021.100111

Cited by 2 publications

(2 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Unfortunately, we could not observe the confined water behavior in the gelatin network. The study of water self-diffusion coefficient as function of diffusion time [56] did not show any decrease in D even at the maximum observation time 2000 ms. It means that the restricting boundaries for water translational mobility is not less than 140 micrometers.…”

Section: Nmr Relaxation and Self-diffusionmentioning

confidence: 78%

“…The translation self-diffusion coefficient (D), spin-lattice (T 1 ) and spin-spin (T 2 ) relaxation times of water can indicate its interactions with protein and display protein structural states [52,53], including some peculiarities of protein supramolecular organization, for example, as a result of protein jellification [54]. The mobility of water in the polymer networks is determined by the presence of great number of macromolecules and interfaces arising from the network structure, which constrain the mobility of water molecules through intermolecular interactions, hydrophobic effect and hydrogen bonding [55,56].…”

Section: Nmr Relaxation and Self-diffusionmentioning

confidence: 99%

See 1 more Smart Citation

Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel

Zuev,

Derkach,

Bogdanova

et al. 2023

Gels

View full text Add to dashboard Cite

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 morphology, supramolecular structure and colloid properties of two commercial (mammalian and fish) gelatins with gelatin we extracted from cold-water cod skin in laboratory conditions. The obtained results are novel, showing that our laboratory-produced fish gelatin is much closer to the mammalian one in terms of such parameters as thermal stability and strength of structural network under temperature alterations. Especially interesting are our experimental observations comparing both fish gelatins: it was shown that the laboratory-extracted cod gelatin is essentially more thermally stable compared to its commercial analogue, being even closer in its rheological properties to the mammalian one.

show abstract

Section: Nmr Relaxation and Self-diffusionmentioning

confidence: 78%