鱼类和哺乳动物凝水凝的风病学特性,作为潜在实用配方的基础
Svetlana R Derkach1, Nikolay G Voron'ko1, Yulia A Kuchina1
1Laboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
Gels (Basel, Switzerland)
|August 28, 2024
概括
这项研究比较了哺乳动物和鱼类凝水凝,发现鱼皮的鱼类凝具有高强度,与商业鱼类凝不同. 这项研究有助于重新评估各种应用的鱼皮凝.
科学领域:
- 材料科学 材料科学 材料科学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 水凝是保留水的聚合物,用于医学和食品.
- 凝是一种生物聚合物,对于制造具有可调节性质的生物相容水凝至关重要.
- 哺乳动物和鱼类凝被广泛用于水凝应用.
研究的目的:
- 为了比较分析哺乳动物和鱼类凝水凝的质性质.
- 为了评估来自牛,猪和大西洋鱼皮肤的凝水凝.
- 评估商业鱼类凝与从鱼皮中提取的鱼类凝.
主要方法:
- 6.67%凝水凝的风湿性质分析.
- 通过氨基酸组成,分子量分布和二次结构来表征凝.
- 热分析以确定点.
主要成果:
- 哺乳动物凝产生的水凝具有高强度和弹性 (点22-34°C).
- 来自鱼皮的鱼类凝也可以产生高强度的水凝.
- 商业鱼类凝形成低粘度,强度和热稳定性 (点7°C) 的弱凝.
结论:
- 鱼皮凝,特别是来自鱼的凝,可以形成强大的水凝,与哺乳动物来源相似.
- 商业鱼类凝需要进一步加工或重新评估高性能应用.
- 这些比较的风湿学数据支持使用循环加工的鱼皮凝.
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