Rheological and structural study of salmon gelatin with controlled molecular weight

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dc.coverageDOI: 10.3390/polym12071587
dc.creatorEnrione, Javier
dc.creatorChar, Cielo
dc.creatorPepczynska, Marzena
dc.creatorPadilla, Cristina
dc.creatorGonzález-Muñoz, Adrian
dc.creatorOlguín, Yusser
dc.creatorQuinzio, Claudia
dc.creatorIturriaga, Laura
dc.creatorDíaz Calderón, Paulo
dc.date2020
dc.date.accessioned2025-11-18T19:53:31Z
dc.date.available2025-11-18T19:53:31Z
dc.description<p>This study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW &lt; 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G0 values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan θ &lt; 1), despite its low viscosity and low gelation temperature (3-10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applications.</p>eng
dc.descriptionThis study explores the molecular structuring of salmon gelatin (SG) with controlled molecular weight produced from salmon skin, and its relationship with its thermal and rheological properties. SG was produced under different pH conditions to produce samples with well-defined high (SGH), medium (SGM), and low (SGL) molecular weight. These samples were characterized in terms of their molecular weight (MW, capillary viscometry), molecular weight distribution (electrophoresis), amino acid profile, and Raman spectroscopy. These results were correlated with thermal (gelation energy) and rheological properties. SGH presented the higher MW (173 kDa) whereas SGL showed shorter gelatin polymer chains (MW &lt; 65 kDa). Raman spectra and gelation energy suggest that amount of helical structures in gelatin is dependent on the molecular weight, which was well reflected by the higher viscosity and G′ values for SGH. Interestingly, for all the molecular weight and molecular configuration tested, SG behaved as a strong gel (tan δ &lt; 1), despite its low viscosity and low gelation temperature (3–10 °C). Hence, the molecular structuring of SG reflected directly on the thermal and viscosity properties, but not in terms of the viscoelastic strength of gelatin produced. These results give new insights about the relationship among structural features and macromolecular properties (thermal and rheological), which is relevant to design a low viscosity biomaterial with tailored properties for specific applicationsspa
dc.identifierhttps://investigadores.uandes.cl/en/publications/87c8d198-1992-4520-ab0c-de5d03403f75
dc.identifier.urihttps://repositorio.uandes.cl/handle/uandes/58296
dc.languageeng
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourcevol.12 (2020) date: 2020-07-01 nr.7 p.1-17
dc.subjectHelical structure
dc.subjectMolecular weight
dc.subjectSalmon gelatin
dc.subjectViscoelasticity
dc.titleRheological and structural study of salmon gelatin with controlled molecular weighteng
dc.typeArticleeng
dc.typeArtículospa
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