| Форма представления | Статьи в зарубежных журналах и сборниках |
| Год публикации | 2023 |
| Язык | английский |
|
Гнездилов Олег Иванович, автор
|
| Библиографическое описание на языке оригинала |
Zuev Y. F., Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel/ Yuriy F. Zuev, Svetlana R. Derkach, Liliya R. Bogdanova, Nikolai G. Voron'ko, Yulia A. Kuchina, Aidar T. Gubaidullin, Ivan V. Lunev, Oleg I. Gnezdilov, Igor A. Sedov , Radik A. Larionov, Larisa Latypova and Olga S. Zueva // Gels. - 2023. – V.9. – Is. 12. – 990. |
| Аннотация |
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 mam-malian 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 dis-tinctions 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. |
| Ключевые слова |
gelatins; fish; mammalians; gels; structure; physicochemical properties |
| Название журнала |
Gels
|
| URL |
https://doi.org/10.3390/gels9120990 |
| Пожалуйста, используйте этот идентификатор, чтобы цитировать или ссылаться на эту карточку |
https://repository.kpfu.ru/?p_id=292950 |
| Файлы ресурса | |
|
|
Полная запись метаданных  |
| Поле DC |
Значение |
Язык |
| dc.contributor.author |
Гнездилов Олег Иванович |
ru_RU |
| dc.date.accessioned |
2023-01-01T00:00:00Z |
ru_RU |
| dc.date.available |
2023-01-01T00:00:00Z |
ru_RU |
| dc.date.issued |
2023 |
ru_RU |
| dc.identifier.citation |
Zuev Y. F., Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel/ Yuriy F. Zuev, Svetlana R. Derkach, Liliya R. Bogdanova, Nikolai G. Voron'ko, Yulia A. Kuchina, Aidar T. Gubaidullin, Ivan V. Lunev, Oleg I. Gnezdilov, Igor A. Sedov , Radik A. Larionov, Larisa Latypova and Olga S. Zueva // Gels. - 2023. – V.9. – Is. 12. – 990. |
ru_RU |
| dc.identifier.uri |
https://repository.kpfu.ru/?p_id=292950 |
ru_RU |
| dc.description.abstract |
Gels |
ru_RU |
| dc.description.abstract |
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 mam-malian 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 dis-tinctions 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. |
ru_RU |
| dc.language.iso |
ru |
ru_RU |
| dc.subject |
|
ru_RU |
| dc.title |
Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel |
ru_RU |
| dc.type |
Статьи в зарубежных журналах и сборниках |
ru_RU |
|
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