Incorporation of gelatin improves toughness of collagen films with a homo-hierarchical structure. (30th May 2021)

• Record Type: Journal Article
• Authors: Xiao, Jing; Ma, Yunhao; Wang, Wenhang; Zhang, Kai; Tian, Xiaojing; Zhao, Kaixuan; Duan, Songmei; Li, Shuzhi; Guo, Yang
• Is Part Of: Food chemistry. Volume 345(2021)
• Publication Date: 2021-05-30
• Subjects: Composite film -- Collagen -- Gelatin -- Hierarchical structure -- TGase crosslinking; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128802
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The hierarchical structure was formed by adding type A and B gelatin into collagen fiber films. The addition of type A and B gelatin can enhance the properties of the collagen fiber film. TGase treatment could impair the properties of collagen fiber films to some extent. Abstract: In this study, gelatin (type A and type B) with/without transglutaminase (TGase) were added to collagen fiber films to form hierarchical structure and its effects on the film were investigated. The analysis of mechanical properties indicate that gelatin significantly increased the toughness of the collagen film, where the 10 wt% type A gelatin -contained films had highest tensile strength, elongation at break and work of fracture. However, TGase crosslinking compromised the benefits of type A gelatin greatly, while type B gelatin showed a slight improvement, due to the difference in crosslinking activity between them. In the meantime, the hydrogen bonds were formed between the collagen and gelatin according to the results of the Fourier transformation infrared. In general, it is expected that the hierarchical structure formed in the collagen/gelatin films can be used as an effective strategy to enhance the collagen matrix films' mechanical properties.