Evidence map›Paper›PMID 39195015›Full record

ArticleGels (Basel, Switzerland)2024

Rheological Properties of Fish and Mammalian Gelatin Hydrogels as Bases for Potential Practical Formulations.

Svetlana R Derkach, Nikolay G Voron'ko, Yulia A Kuchina, Daria S Kolotova, Vladimir A Grokhovsky, Alena A Nikiforova, Igor A Sedov, Dzhigangir A Faizullin, Yuriy F Zuev

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.

0numbers the graph read from it
0cells of the map it votes in
8citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

8 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Svetlana R DerkachLaboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.ORCID 0000-0002-5871-9320
Nikolay G Voron'koLaboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
Yulia A KuchinaLaboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
Daria S KolotovaLaboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
Vladimir A GrokhovskyLaboratory of Chemistry and Technology of Marine Bioresources, Institute of Natural Science and Technology, Murmansk Arctic University, Sportivnaya Str. 13, 183010 Murmansk, Russia.
Alena A NikiforovaKazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.
Igor A SedovKazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.ORCID 0000-0003-0438-5991
Dzhigangir A FaizullinKazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.ORCID 0000-0002-2872-732X
Yuriy F ZuevKazan Institute of Biochemistry and Biophysics, FRC Kazan Scientific Center of RAS, Lobachevsky Str. 2/31, 420111 Kazan, Russia.ORCID 0000-0002-6715-2530

Funding

Russian Science Foundation 23-64-10020
6 · The paper itself

Abstract

Hydrogels have the ability to retain large amounts of water within their three-dimensional polymer matrices. These attractive materials are used in medicine and the food industry; they can serve as the basis for structured food products, additives, and various ingredients. Gelatin is one of widely used biopolymers to create hydrogels that exhibit biocompatibility and tunable rheological properties. In this study, we offer a comparative analysis of rheological properties of gelatin-based hydrogels (C = 6.67%), including mammalian gelatins from bovine and porcine skins and fish gelatins from commercial samples and samples extracted from Atlantic cod skin. Mammalian gelatins provide high strength and elasticity to hydrogels. Their melting point lies in the range from 22 to 34 °C. Fish gelatin from cod skin also provides a high strength to hydrogels. Commercial fish gelatin forms weak gels exhibiting low viscoelastic properties and strength, as well as low thermal stability with a melting point of 7 °C. Gelatins were characterized basing on the analysis of amino acid composition, molecular weight distribution, and biopolymer secondary structure in gels. Our research provides a unique rheological comparison of mammalian and fish gelatin hydrogels as a tool for the re-evaluation of fish skin gelatin produced through circular processes.

Indexed as

amino acidsfishgelatinhydrogelmammaliansmelting temperaturemolecular weight distributionrheological propertiesstructure

Identifiers

PMID39195015
PMCPMC11354070

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.