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United States Department of Agriculture

Agricultural Research Service

Title: Rheology of Cross-Linking Fish Gelatins

Authors
item Chiou, Bor-Sen
item Avena Bustillos, Roberto
item Bechtel, Peter
item Shey, Justin
item Imam, Syed
item Glenn, Gregory
item Orts, William

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 12, 2005
Publication Date: December 12, 2005
Citation: Chiou, B., Avena Bustillos, R.D., Bechtel, P.J., Shey, J., Imam, S.H., Glenn, G.M., Orts, W.J. 2005. Rheology of cross-linking fish gelatins. PacifiChem 2005 in Honolulu, Hawaii, December 15-20, 2005, Paper No. 661 MACR.

Technical Abstract: We extracted gelatin from Alaskan pollock (Theragra chalcogramma) and Alaskan pink salmon (Oncorhynchus gorbuscha) for potential use in biomedical applications, such as bioadhesives and microspheres for drug delivery. To improve their mechanical properties, we cross-linked the gelatins using genipin, a gardenia extract, and glutaraldehyde. We monitored cross-linking by using dynamic rheology. Pollock gelatin cross-linked with genipin exhibited an appreciable elastic modulus several hours into the reaction. In contrast, salmon gelatin cross-linked with genipin did not exhibit an appreciable modulus during the six hours of the experiment. However, when we increased pH of both gelatin samples, they both showed increased cross-linking rates. In addition, pollock gelatin cross-linked faster with glutaraldehyde than with genipin. In fact, pollock samples containing glutaraldehyde had an appreciable elastic modulus at the start of the experiment. We also measured the gel strength of pollock gelatin after five days of cross-linking. Pollock samples containing glutaraldehyde had much higher gel strengths than those containing genipin.

Last Modified: 7/22/2014
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