KFU. Card publication. Underused Marine Resources: Sudden Properties of Cod Skin Gelatin Gel

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FEDERAL UNIVERSITY

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UNDERUSED MARINE RESOURCES: SUDDEN PROPERTIES OF COD SKIN GELATIN GEL

Form of presentation

Articles in international journals and collections

Year of publication

2023

Язык

английский

Authors, employees of KFU

Gnezdilov Oleg Ivanovich, author

Bibliographic description in the original language

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.

Annotation

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.

Keywords

gelatins; ﬁsh; mammalians; gels; structure; physicochemical properties

The name of the journal

Gels

URL

https://doi.org/10.3390/gels9120990

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=292950&p_lang=2

Resource files

File name	Size (MB)	Format
F_gels_2023_9_12.pdf	3,72	pdf	show / download

Full metadata record

Field DC	Value	Language
dc.contributor.author	Gnezdilov Oleg Ivanovich	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/eng/?p_id=292950&p_lang=2	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	Articles in international journals and collections	ru_RU