The mechanism of gelation of gelatin the influence of pH, concentration, time and dilute electrolyte on the gelation of gelatin and modified gelatins

Bello, Jake; Bello, Helene R.; Vinograd, Jerome

doi:10.1016/0006-3002(62)91113-7

Cited by 38 publications

(19 citation statements)

References 22 publications

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“…Our strategy was based on the natural interaction of tannic acid with proteins through hydrogen bonds and hydrophobic interactions. With such a method, we were able to produce matrices with gelatin concentration that do not allow gel formation, such as 1% w/v solutions [11]. As the interaction between gelatin and tannic acid relies on non-covalent binding, we can expect, depending on the pH and ionic strength, for example, the release of non-strongly-bound TA [12].…”

Section: Discussionmentioning

confidence: 99%

Use of Gelatin as Tannic Acid Carrier for Its Sustained Local Delivery

2020

Pharm Front

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Background: Polyphenols are macromolecules that play a pivotal role in plant protection against external aggression from microorganisms or radiations. Their antimicrobial properties have raised interest in the medical community for several years now. Among them, tannic acid is one of the cheapest polyphenols extracted from plants. However, its broad use is impeded because it is unstable, with rapid hydrolysis leading to byproducts such as epigallocatechin with less activity. In this work, we developed a porous material to deliver locally tannic acid.Methods: The preparation of this matrix relied on the interaction between gelatin and tannic acid in an aqueous medium. Structure properties of the developed matrix were investigated through rheology measurement and by scanning electron microscopy (SEM). Tannic acid quantity and release over time were measured. Antimicrobial activity was tested in vitro on E. coli and S. aureus.Results: The presence of two tannic acid populations, one free to diffuse across the scaffold and the second stabilized by gelatin with a more structural activity, was demonstrated. We showed that the formulation is possible above a molar ratio of 1:15 (gelatin:tannic acid). Gelatin was used here as a carrier for the tannic acid. Tannic acid content could be modulated depending on its initial concentration during the preparation.Tannic acid was released from these matrices over a period of four days at a concentration that was above the minimum inhibitory concentration (MIC). Antimicrobial activity was confirmed on E. coli and S. aureus. The porous material could be conserved by lyophilization without loss of activity. Its handiness is good enough to consider its use as a wound dressing. Conclusions:We demonstrate herein an easy and cost-effective protocol to locally deliver tannic acid. Open Access

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Section: Discussionmentioning

confidence: 99%

Use of Gelatin as Tannic Acid Carrier for Its Sustained Local Delivery

2020

Pharm Front

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“…By exclusion, therefore, and by analogy to the me chanism of the interaction of aliphatic aldehydes with ortho-, meta-and para-phenylenediamine {Milch, 1964 d), it seems likely that only a few, fairly specific residues can be involved in the initial reactions. These include a) e-amino groups of lysine {Levy and Silverman, 1937;Sprung, 1940), b) asparagine and glutamine residues, and c) the guanidyl groups of arginine {Fraenkel -Conrat etal., 1946-Conrat etal., , 1948-Conrat etal., , 1949Gustavson, 1956;Few and Drake, 1963) ord), as in cellulose {Head, 1958), possibly the free hydroxyl groups {Green, 1953;Bello et al, 1962).…”

Section: Discussionmentioning

confidence: 99%

Reaction of Certain Aliphatic Aldehydes with Gelatin

Ra¹

1964

Gerontology

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“…It has never been observed to reach a constant value (Phillips & Williams, 2009). The gel is thermally reversible (Bello, Vinograd, & Bello, 1962;Clark, Evans, & Farrer, 1994) and melts at 35-40 ˚C. The melting temperature is always higher than the setting temperature, because the gel network is continually being reorganized to include links of increasing thermal stability (Ward and Courts, 1977).…”

Section: Gelation Theorymentioning

confidence: 99%

“…Outside of this range, where the chains carry a high net positive or negative charge, gelation was greatly inhibited and the gel strength decreased. This was attributed to strong electrostatic forces that inhibit the ability of chains from forming junction zones (Bello, Vinograd, & Bello, 1962).…”

Section: Factors Affecting Properties Of Gelatin Gelmentioning

confidence: 99%

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Role of gelatin in low fat stirred yogurt and its possible replacement

Pang¹

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Stabilizers have been widely used in yogurts to provide good stability and desirable texture, gelatin being the most preferred choice because of its multiple functions (i.e. gelling,-melt-in-mouth‖ and surface activity). However, gelatin is not universally accepted due to some religious beliefs and potential contamination with viruses and prions. Hence, finding an alternative to gelatin has always been of considerable interest to both the dairy industry and academia. In this thesis, a systematic study on the role and replacement of gelatin type B in yogurt was carried out. The main methodologies used in this research were rheology, scanning electron microscopy, texture analysis, water holding capacity (WHC) measurement and sensory evaluation. Firstly, the effects of gelatin concentration, pH and addition of milk proteins (whey protein isolate [WPI], milk protein concentrate [MPC] and skim milk powder [SMP]) on the properties of pure gelatin were studied. Higher gelatin concentrations led to stronger gels. Rheological properties of the gelatin gels were independent of pH from 4.6 to 8.0, but the fracturability and microstructure of the gels were greatly influenced; gelation was inhibited at pH 3.0. SMP and MPC significantly enhanced the storage modulus (G′) of gelatin gels and changed their microstructure, while WPI showed a negative effect on G′ and caused no modification of microstructure. Gelatin A was briefly compared with gelatin B; results similar to those for gelatin B were obtained, except that gelatin A gel was more susceptible to extreme pH and addition of milk protein.

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The mechanism of gelation of gelatin the influence of pH, concentration, time and dilute electrolyte on the gelation of gelatin and modified gelatins

Cited by 38 publications

References 22 publications

Use of Gelatin as Tannic Acid Carrier for Its Sustained Local Delivery

Use of Gelatin as Tannic Acid Carrier for Its Sustained Local Delivery

Reaction of Certain Aliphatic Aldehydes with Gelatin

Role of gelatin in low fat stirred yogurt and its possible replacement

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