We compared the ability of two enzymes to catalyze the formation of gels from solutions of gelatin and chitosan. A microbial transglutaminase, currently under investigation for food applications, was observed to catalyze the formation of strong and permanent gels from gelatin solutions. Chitosan was not required for transglutaminase-catalyzed gel formation, although gel formation was faster, an...

Natural origin, biocompatibility, low production cost and particularly ability of controlled release of the alginate gel are among the parameters which allow their utilization in pharmaceutical and food applications. For these purposes stability of gel, swelling and shrinkage due to the surrounding conditions like pH, temperature, ionic strength or interaction with molecules such as enzyme or s...

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0...

Gelation speed is directly proportional to the concentration of calcium. Although the kinetics of gelation are altered by the source of calcium, the final alginate gel strength nor the resistance to calcium diffusion are altered. Calcium chloride reaches a gel strength plateau fastest ( 100 s), followed by calcium lactate ( 500 s) and calcium gluconoate ( 2000 s). Calcium chloride is the best o...

In cement-based pastes, the relationship between the complex phase assemblage and mechanical properties is usually described by the "gel/space ratio" descriptor. The gel/space ratio is defined as the volume ratio of the gel to the available space in the composite system, and it has been widely studied in the cement unary system. This work determines the gel/space ratio in the cement-silica fume...

This paper puts forward a novel non-ionic augmentation system, namely, gelation of native starch in the presence of borax and papermaking fibers. Native starch was blended with high concentration pulp and auxiliary agents. After pasting, the starch gel adhered onto fiber surfaces. However, an excess dosage of agents led to a rigid structure and poor gel strength. Starch became gelatinized and t...

In recent years, nanocomposite scaffolds made of bioactive polymers have found multiple applications in bone tissue engineering. In this study composite nanofibrous structure of gelatin (Gel)/chitosan (Cs)-polycaprolactone (PCL) containing hydroxyapatite (HA) were fabricated using co-electrospinning process. To assay the biocompatibility and bioactivity of electrospun nanocomposite scaffolds, t...

In recent years, nanocomposite scaffolds made of bioactive polymers have found multiple applications in bone tissue engineering. In this study composite nanofibrous structure of gelatin (Gel)/chitosan (Cs)-polycaprolactone (PCL) containing hydroxyapatite (HA) were fabricated using co-electrospinning process. To assay the biocompatibility and bioactivity of electrospun nanocomposite scaffolds, t...

The effect of sodium lactate is compared with sucrose + sorbitol + sodium tri-poly phosphate as cryoprotectant on gel forming ability & protein denaturation of croaker surimi during frozen storage at -20±2°C for 90 days was evaluated. The quality of Croaker surimi with 6% (w/v) sodium lactate was examined in terms of biochemical parameters of muscle protein, thaw drip, gel strength and calcium ...