Rheological Behavior and Gel Properties of Fish Gelatin Systems
Summary
Fish gelatin, derived from marine collagen, has emerged as a versatile biopolymer in food, pharmaceutical and biomedical applications. Its unique rheological profile is defined by a sol–gel transition upon cooling, where the formation of triple-helical junction zones yields a three-dimensional network. Below the gelation temperature, fish gelatin exhibits viscoelastic behaviour, with a characteristic storage modulus that reflects its solid-like elasticity. The gel strength, melting temperature and gelation kinetics are influenced by factors such as molecular weight distribution, amino acid composition and the presence of co-polymers. Incorporation of polysaccharides, lipids or chemical modifications can reinforce or weaken the network, alter water mobility and adjust thermal stability. Understanding these parameters underpins the design of stable gels for encapsulation, texture modulation and drug delivery, addressing global demands for sustainable marine-based materials.
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Rheological Behavior and Gel Properties of Fish Gelatin Systems publication trend
The graph below shows the total number of articles in rheological behavior and gel properties of fish gelatin systems across all publications each year (not limited to Nature Index journals).
Technical terms
Viscoelasticity: Combined viscous and elastic response of a material to deformation, characterised by energy dissipation and storage.
Storage modulus (G'): Measure of the elastic energy stored in a material during oscillatory deformation, indicating solid-like behaviour.
Sol–gel transition: Reversible process in which a liquid solution transforms into a semi-solid network upon cooling or chemical triggers.
Triple-helix: Ordered conformation in gelatin chains where three polypeptide strands form stable junction zones, providing gel structure.
Polyelectrolyte complex: Network formed by electrostatic interactions between charged polymers, enhancing gel strength and stability.
References
- Polyelectrolyte Polysaccharide–Gelatin Complexes: Rheology and Structure. Polymers (2020).
- Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin. Food Science & Nutrition (2021).
- Ultrasonic-Assisted Glycosylation with Glucose on the Functional and Structural Properties of Fish Gelatin. Gels (2023).
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