• Food Science of Animal Resources
• /
• v.31 no.6
• /
• pp.834-842
• /
• 2011

Gelatin-based edible coating was used to reduce the oxidative degradation of low-fat sausages (LFSs) stored at $4^{\circ}C$ for 8 wk under vacuum packaging. The gelatin coating reduced thiobarbituric acid-reactive substances and peroxide value by 21.5 and 26.5%, respectively, compared with the controls. The moisture barrier effect was significantly better for the gelatin coating compared to the control. The gelatin coating reduced moisture loss in sausages by 32.6% over the control. However, the gelatin coating of sausages did not inhibit the growth of either the total plate counts or L. monocytogenes. Data show that gelatin can effectively be used as a natural antioxidative and moisture barrier coating to extend the quality and shelf life of sausages.

• Applied Chemistry for Engineering
• /
• v.34 no.2
• /
• pp.186-191
• /
• 2023

The goal of this study was to use gelatin to modify the surface of fibroin microspheres to enhance their biofunctionality for tissue engineering and regenerative medicine applications. Three different methods were used for the modification: coating, incorporation, and covalent bonding. Wound-healing assays demonstrated that gelatin modification of fibroin microspheres enhances 3T3 and HDF cell migration. Although the level of gelatin coverage varied depending on the method used, there was no significant difference between the modified microspheres. The gelatin-modified microspheres also increased the migration velocity of individual 3T3 cells. The results suggest that gelatin modification of fibroin microspheres is a promising approach for developing functional biomaterials with enhanced biological properties. Further optimization of gelatin modification is necessary to maximize the biofunctionality of fibroin microspheres.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.33 no.3
• /
• pp.104-109
• /
• 2023

Electrospinning was performed using an eco-friendly solvent composed of acetic acid, ethyl acetate and distilled water to investigate the effect of gelatin concentration on mechanical properties and cytotoxicity of absorbable poly(D,L-lactic acid) (PDLLA)/gelatin blend membrane. The tensile stress, strain at break, and WUC of the PDLLA/gelatin (97/3) scaffold at 26 wt% concentration were determined to be 3.9 ± 0.7 MPa, 37 ± 1.3 %, and 273 ± 33 %, respectively. FT-IR results revealed that PDLLA and gelatin were bound only by van der Waals interactions. The cell viability of PDLLA/gelatin membranes containing 0 %, 1 %, 2 %, 3 %, and 4 % gelatin were more than 100 %, which makes all membranes highly suitable as a barrier membrane for absorbable periodontal tissue regeneration due to their marketed physical properties and biocompatibility.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.8
• /
• pp.965-970
• /
• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.367-373
• /
• 1989

The effect of gelatin concentration, pH of fruit juice and other factors for the enzymatic clarification of fruit juice by the use of polygalacturonase was studied. The proper addition of gelatin was much effected on clarification by polygalacturonase and optimum concentrations of gelatin for the enzymatic clarification of Zugaru juice, Magnolia Gold juice, Golden Delicious juice, Jonagold juice, Jonathan juice, Campbell Early juice were 0.04, 0.01% 0.02%, 0.06% 0.01%, and 0.04%, respectively. Optimum pH for the clarification by the use of polygalacturonase and gelatin was $3.2{\sim}3.5$ contrary to optimum pH 4.8 of polygalacturonase for the hydrolysis of pectic acid. At the reaction temperature of $45^{\circ}C$ and polygalacturonase concentration of 0.01mg/ml, fruit juices were completely clarified by optimum addition of gelatin for 60min.

• Korean Journal of Metals and Materials
• /
• v.48 no.10
• /
• pp.884-892
• /
• 2010

To modify the physical properties of Cu thin films, gelatin is generally used as an additive. In this study, we assessed the effect of gelatin on the mechanical properties of electrodeposited Cu films. For this purpose, Cu/gelatin composite films were fabricated by adding 100 ppm of gelatin to an electrolyte, and tension and indentation tests were then performed. Additional tests based on pure Cu films were also performed for comparison. The Cu films containing gelatin presented a smaller grain size compared to that of pure Cu films. This increased the hardness of the Cu films, but addition of gelatin did not significantly affect the elastic modulus of the films. Cu films prepared at room temperature showed no significant change in the yield strength and tensile strength with an addition of gelatin, but we observed a dramatic decrease in the elongation. In contrast, Cu films prepared at $40^{\circ}C$ with gelatin presented a significant increase in the yield strength and tensile strength after the addition of gelatin. Elongation was not affected by adding gelatin. Presumably, the results would be closely related to the preferred orientation of the Cu thin film with the addition of gelatin and at temperatures that lead to a change in the microstructure of the Cu thin films.

• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.229-239
• /
• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• Journal of Industrial and Engineering Chemistry
• /
• v.67
• /
• pp.388-395
• /
• 2018

Significant efforts have been applied toward fabricating three-dimensional (3D) scaffolds using 3D-bioprinting tissue engineering techniques. Gelatin has been used in 3D-bioprinting to produce designed 3D scaffolds; however, gelatin has a poor printability and is not useful for fabricating desired 3D scaffolds using 3D-bioprinting. In this study, we fabricated pore size controlled 3D gelatin scaffolds with two step 3D-bioprinting approach: a low-temperature ($-10^{\circ}C$) freezing step and a crosslinking process. The scaffold was crosslinked with 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide hydrochloride (EDC) and N-hydroxysuccinimide (NHS). The pore sizes of the produced 3D gelatin scaffolds were approximately 30% smaller than the sizes of the designed pore sizes. The surface morphologies and pore sizes of the 3D gelatin scaffolds were confirmed and measured using scanning electron microscopy (SEM). Human dermal fibroblasts (HDFs) were cultured on a 3D gelatin scaffold to evaluate the effect of the 3D gelatin scaffold pore size on the cell proliferation. After 14 days of culture, HDFs proliferation throughout the 3D gelatin scaffolds prepared with more than $580{\mu}m$ pore size was approximately 14% higher than proliferation throughout the 3D gelatin scaffold prepared with a $435{\mu}m$ pore size. These results suggested that control over the 3D gelatin scaffold pore size is important for tissue engineering scaffolds.

• Food Science of Animal Resources
• /
• v.43 no.6
• /
• pp.1128-1149
• /
• 2023

In order to extend the shelf life of refrigerating raw lamb by inhibiting the growth of microorganisms, preventing the oxidation of fat and protein, and absorbing the juice outflow of lamb during storage, an active packaging system based on plastic/gelatin bilayer film with essential oil was developed in this study. Three kinds of petroleum-derived plastic films, oriented polypropylene (OPP), polyethylene terephthalate, and polyethylene, were coated with gelatin to make bilayer films for lamb preservation. The results showed significant improvement in the mechanical properties, oxygen, moisture, and light barriers of the bilayer films compared to the gelatin film. The OPP/gelatin bilayer film was selected for further experiments because of its highest acceptance by panelists. If the amount of juice outflow was less than 350% of the mass of the gelatin layer, it was difficult for the gelatin film to separate from lamb. With the increase in essential oil concentration, the water absorption capacity decreased. The OPP/gelatin bilayer films with 20% mustard or 10% oregano essential oils inhibited the growth of bacteria in lamb and displayed better mechanical properties. Essential oil decreased the brightness and light transmittance of the bilayer films and made the film yellow. In conclusion, our results suggested that the active packaging system based on OPP/gelatin bilayer film was more suitable for raw lamb preservation than single-layer gelatin film or petroleum-derived plastic film, but need further study, including minimizing the amount of essential oil, enhancing the mechanical strength of the gelatin film after water absorption.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.664-673
• /
• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.