ArticleInternational journal of molecular sciences2025
Modulation of Structural and Physical-Chemical Properties of Fish Gelatin Hydrogel by Natural Polysaccharides.
Article in International journal of molecular sciences, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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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.
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.
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Who cites it
4 citing papers in PubMed.
- Effect of Gelatin Source on Hydrogel Properties and Cell Viability: A Comparison of Bovine, Porcine, and Cold-Water Fish Gelatin Hydrogels.Gels (Basel, Switzerland) · 2026Article
- Structural and Antimicrobial Characterization of Porcine and Fish Gelatin Hydrogels Photochemically Crosslinked with Menadione Sodium Bisulfite.Gels (Basel, Switzerland) · 2026Article
- 3D Printing with Marine Gelatin: A Cross-Sector Review of Biomedical, Food, and Health Uses.Marine drugs · 2026Review
- Formulation and Characterization of Edible Bigel Inks for Structuring Fat Alternatives in 3D-Printed Foods.Gels (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Gelatin, a water-soluble protein, shows unique gellification properties, which determine the active commercial availability of gelatin hydrogels in modern alimentary, cosmetic, and pharmaceutical applications. The traditional sources of gelatin for industrial technologies are pork and bovine skin and bones, which sometimes produce religious and some other restrictions. In recent years, there has been a significant increase in the production of gelatin from alternative sources, such as raw fish materials. Unfortunately, fish gelatin is characterized by weak gelling ability and a decrease in gelation and melting temperature, which are a consequence of the amino acid composition and structural features of fish gelatin. One of the ways to strengthen the natural gelling properties of fish gelatin is the structural modification of gelatin hydrogels by the introduction of polysaccharides of various natural origins. We have studied the association of our laboratory-made fish gelatin with three polysaccharides, namely, κ-carrageenan, alginate, and chitosan, which have distinct chemical structures and gelling capabilities. Structural features of the studied systems were analyzed by small-angle X-ray scattering (SAXS), powder X-ray diffraction (PXRD), and scanning electron microscopy (SEM). We applied computer modeling of molecular interactions between fish gelatin and polysaccharides by means of molecular docking and molecular dynamics approaches. The existence of a correlation between the structure of gelatin-polysaccharide systems and their physicochemical properties was demonstrated by wetting angles (flow angles) and dynamic light scattering (DLS) studies of hydrodynamic sizes and surface ζ-potential.
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Registered trials
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