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Properties of fish protein–hydrophilic polymer hybrid gels

Summary

Biogels and bio-hybrid gels were prepared from myofibril of fish and their properties were evaluated. The muscular protein used was extracted from fish meat. After washing and centrifugal separation, the muscular protein was mixed with 3 wt % of NaCl and the gels were prepared by heating the mixtures from 50 to 90 °C. The bio-hybrid gels were prepared from fish protein gel and poly(vinyl alcohol). Tensile tests revealed that the tensile strength, strain at break and Young’s modulus of heated hybrid gels prepared at 50, 80 and 90 °C increased with increasing preparation temperature. This can be explained by the difference in crosslinking density. Also, the heated gels showed a good response to electric field in acid and alkaline solutions. Young modulus, tensile strength and elongation at break of the bio-hybrid gels increased with an increasing PVA content. Bending of hybrid gels in solutions of various pH under the electric stimulus was observed. The largest bending angle was 20–30 °C at pH=1.2.

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Correspondence to Mutsuhisa Furukawa.

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Furukawa, M., Kojio, K., Sakamoto, Y. et al. Properties of fish protein–hydrophilic polymer hybrid gels. Polym. Bull. 58, 75–82 (2007). https://doi.org/10.1007/s00289-006-0612-5

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  • DOI: https://doi.org/10.1007/s00289-006-0612-5

Keywords

  • Vinyl Alcohol
  • Myosin Head
  • Fish Protein
  • Preparation Temperature
  • Fish Meat