Martinek Jakub, Mokrejš Pavel, Pavlačková Jana, Hřibová Martina, Pokorný Pavel, Janáčová Dagmar, Gál Robert
Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic.
Department of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic.
Foods. 2024 Aug 22;13(16):2630. doi: 10.3390/foods13162630.
The application of biopolymer-based materials is increasing due to better sustainability and environmental protection properties. Gelatin fibers have a specific surface and high porosity, which is why their use in medicine and the food industry is being researched. This article explores the potential of centrifugal spinning to produce gelatin fibers. Gelatin for fiber preparation was obtained from a non-traditional source of collagen (chicken by-products) using a unique enzymatic process. The fiber quality was compared with those prepared from gelatins produced from traditional collagen tissues (porcine, bovine). The results showed that fibers cross-linked with glutaraldehyde vapor preserved their structure even in contact with water. Using a cross-linker controlled swelling ability and solubility while maintaining the fiber structure. On the contrary, uncross-linked gelatin fibers were water soluble due to a high surface-to-volume ratio, facilitating water penetration and dissolution. Scanning electron microscopy (SEM) provided a clearer picture of the morphology of gelatin fibers obtained by centrifugal spinning. Differences in the amount of bonding depending on the raw material used and the presence of a cross-linker were analyzed using Fourier transform infrared spectroscopy (FTIR). The overall results showed that chicken gelatin is a suitable alternative to gelatins from traditional sources and can be used for preparing food and pharmaceutical packaging and coatings, fibers, or bioprinting of 3D matrices.
由于具有更好的可持续性和环境保护特性，基于生物聚合物的材料的应用正在增加。明胶纤维具有特定的表面积和高孔隙率，这就是为什么人们正在研究其在医学和食品工业中的应用。本文探讨了离心纺丝生产明胶纤维的潜力。用于纤维制备的明胶是通过独特的酶法从非传统的胶原蛋白来源（鸡副产品）中获得的。将该纤维的质量与由传统胶原组织（猪、牛）产生的明胶制备的纤维进行了比较。结果表明，与戊二醛蒸汽交联的纤维即使与水接触也能保持其结构。使用交联剂可控制溶胀能力和溶解度，同时保持纤维结构。相反，未交联的明胶纤维由于高的表面积与体积比而可溶于水，这有利于水的渗透和溶解。扫描电子显微镜（SEM）更清晰地呈现了通过离心纺丝获得的明胶纤维的形态。使用傅里叶变换红外光谱（FTIR）分析了取决于所用原料和交联剂存在情况的键合量的差异。总体结果表明，鸡明胶是传统来源明胶的合适替代品，可用于制备食品和药品包装及涂层、纤维或3D基质的生物打印。
