通过转谷氨酰胺酶和卡拉胶双重交联的强力鱼明胶水凝胶。

Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan.

作者信息

Chen Hongrui, Wu Di, Ma Wuchao, Wu Chao, Liu Jia, Du Ming

机构信息

School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China.

出版信息

Food Chem. 2021 Dec 16;376:131873. doi: 10.1016/j.foodchem.2021.131873.

DOI:10.1016/j.foodchem.2021.131873

PMID:34971897

Abstract

Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.

摘要

明胶水凝胶通常质地柔软且热稳定性差。在此，通过用转谷氨酰胺酶（TGase）和κ-卡拉胶对明胶进行双重交联，成功制备出了高强度鱼明胶水凝胶，并且双重交联明胶水凝胶的机械性能和热稳定性得到了显著提高。结果表明，当TGase的浓度为20 U/g明胶时，双重交联明胶水凝胶的凝胶强度、压缩断裂应力和储能模量均达到最大值。由于共价交联的存在，双重交联明胶水凝胶也具有热稳定性。分析了TGase浓度对双重交联水凝胶物理性能和微观结构的影响，并系统比较了双重交联明胶水凝胶与通过TGase或卡拉胶单交联的明胶水凝胶之间的差异。本文对于拓展基于天然聚合物的水凝胶的应用具有重要意义。