Preparation and characterization of in-situ crosslinked pectin–gelatin hydrogels

Gupta, Bhuvanesh; Tummalapalli, Mythili; Deopura, B. L.; Alam, Mohammad Sarwar

doi:10.1016/j.carbpol.2014.02.019

Cited by 90 publications

(50 citation statements)

References 47 publications

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“…The swelling behavior of any system is governed by the hydrophilic–hydrophobic interactions. When the polymer–polymer interactions are lesser than the polymer–solvent interactions, swelling, and eventually dissolution occurs (Gupta, Tummalapalli, Deopura, & Alam, ). In this study, pectin modified fish gelatin had high swelling degrees indicates that it is suitable in biological applications, especially as wound care materials (Gupta et al, ; Jones, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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The gelling and structural properties of microbial transglutaminase (MTGase) and pectin modified fish gelatin were compared to investigate their performances on altering fish gelatin properties. Our results showed that within a certain concentration, both MTGase and pectin had positive effects on the gelation point, melting point, gel strength, textural, and swelling properties of fish gelatin. Particularly, low pectin content (0.5%, w/v) could give fish gelatin gels the highest values of gel strength, melting temperature, and hardness. Meantime, flow behavior results showed that both MTGase and pectin could increase fish gelatin viscosity without changing its fluid characteristic, but the latter gave fish gelatin higher viscosity. Both MTGase and pectin could increase the lightness of fish gelatin gels but decreases its transparency. More importantly, fluorescence and UV absorbance spectra, particle size distribution, and confocal microscopy results indicated that MTGase and pectin could change the structure of fish gelatin with the formation of large aggregates. Compared with MTGae modified fish gelatin, pectin could endow fish gelatin had similar gel strength, thermal and textural properties to pig skin gelatin.

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Section: Resultsmentioning

confidence: 99%

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Huang

Zhao

Fang

et al. 2019

Journal of Texture Studies

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“…The carboxyl group of HA or gelatin can be activated with EDC and NHS, and reacts with amino group in gelatin at mild condition. The crosslinking reaction occurred in sc‐G and G/HA hydrogels with the evidence that they could improve the gliding ability of tendon in vitro (Gupta, Tummalapalli, Deopura, & Alam, ; Sun et al, ; Tanaka et al, ). In this study, the formation of cross‐linking in sc‐G and G/HA hydrogels was confirmed by the tests of FTIR, swelling, and enzymatic degradation.…”

Section: Discussionmentioning

confidence: 99%

In situ forming gelatin/hyaluronic acid hydrogel for tissue sealing and hemostasis

Luo

Liu

et al. 2019

J Biomed Mater Res

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Fibrin glue has been widely used as a surgical sealing and hemostatic agent. Its application is restricted due to poor tissue adhesion and low mechanical strength. To develop better tissue sealant and hemostatic agent, this study prepared the injectable hydrogels by chemically cross‐linking gelatin (G) with or without hyaluronic acid (HA) in situ at a mild condition. The rheological analysis, Fourier transform infrared spectroscopy, swelling, proteolytic degradation, biocompatibility, tissue sealing, and hemostatic ability of the hydrogels were investigated. It was found that the chemical cross‐linking rapidly formed in both self‐crosslinking gelatin (sc‐G) and gelatin/hyaluronate acid (G/HA) hydrogels. The hydrogels could be degraded by trypsin and had a desirable biocompatibility. The tissue sealing ability of the hydrogels was superior to fibrin glue. Furthermore, the G/HA hydrogel had similar hemostatic performance as fibrin glue, and was better than that of gelatin hydrogel. The results in the study indicated that the G/HA hydrogel could be used in clinic as a tissue sealant or surgical hemostat.

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“…The electrostatic complexation of gelatin and pectin has been studied before, but most of these studies focused on the effect of environmental and processing conditions on macroscopic gelatin-pectin gels (Farris et al, 2011;Gupta et al, 2014;Liu et al, 2007;Nordmark & Ziegler, 2000;Plashchina et al, 2007), and so there is still a need to systematically investigate the effects of these conditions on gelatin-pectin microspheres. The findings from this study will provide important information on the key parameters to be controlled for scaling up production, as well as for the rational design of hydrogel particle properties for specific applications.…”

Section: Introductionmentioning

confidence: 99%

Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin

McClements

2015

Food Research International

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Preparation and characterization of in-situ crosslinked pectin–gelatin hydrogels

Cited by 90 publications

References 47 publications

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

In situ forming gelatin/hyaluronic acid hydrogel for tissue sealing and hemostasis

Functional hydrogel microspheres: Parameters affecting electrostatic assembly of biopolymer particles fabricated from gelatin and pectin

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