Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

Abstract

Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.

Screen-printed electrode designed with MXene/doped-polyindole and MWCNT/doped-polyindole for chronoamperometric enzymatic glucose sensor

“…A new IR peak of amide II appears indicating the successful κC-GOD immobilization. Another reason of the IR shifting found in both CHI-GOD/MWCNT-dPIn and κC-GOD/MWCNT-dPIn maybe related to the electrostatic interaction between the biopolymers and GOD [ 50 ]. Generally, GOD shows a negative charge at a physiological condition, which can interact with the positive charge (-NH 3 + ) of CHI (polycationic polymer), whereas the positive charge of lysine residues of GOD can possibly interact with the negative charge (-OSO 3 - ) of κC (polyanionic polymer) [ 42 ].…”

Microwave Assisted Extraction of Raw Alginate as a Sustainable and Cost-Effective Method to Treat Beach-Accumulated Sargassum Algae

“…Regarding the hot water extraction, the corresponding samples, A2 and A5, evidence two stretching vibrational groups not detected in other samples; specifically, it is possible to note a broad absorption peak around 1650 cm −1 overlapping with the carboxylate asymmetric vibrational peak and another broad stretching mode at 1550 cm −1 , corresponding to amide I and amide II protein vibrations, respectively. Finally, a broad peak at 1250 cm −1 was ascribable to the asymmetric stretching vibration of the S=O group [ 40 , 53 ]. This outcome suggests that by use of microwave pre-treatment and hot water extractive method, besides alginate, some proteins and sulfated polysaccharides (such as fucoidan) could be solubilized as well.…”

Design of a New 3D Gelatin—Alginate Scaffold Loaded with Cannabis sativa Oil

“…GEL–ALG scaffolds show characteristics peaks within the mixture that demonstrate a strong intermolecular attraction between both macromolecules through electrostatic interactions [ 57 ]. GEL–ALG spectrum shows a broad band at 3272 cm − 1 , assigned to NH and OH stretching vibrations of amides, and a peak at 1641 cm − 1 that corresponds to the coupling of C=O and CN stretching vibrations of amide I of gelatin [ 58 ] with the asymmetric stretching vibrations of COO- of alginate [ 59 ]. The peak at 1542 cm − 1 is assigned to NH and CN vibration of groups in amide II of gelatin [ 60 ], while the signals at 1031 and 1079 cm − 1 are attributed to vibration of C-O and CO-C groups in mannuronic and guluronic units of alginate [ 61 ], respectively.…”