355
Zhang et al ( 2011 ) investigated oral administration of skin gelatin isolated
from Chum salmon ( Oncorhynchus keta ) on wound healing in diabetic rats.
Skin gelatin- treated diabetic rats showed a better wound closure, increased
microvessel density, vascular endothelial growth factor, hydroxyproline and a
reduced extent of inflammatory response. All parameters were signifi cant
(P < 0.05) in comparison to vehicle- treated diabetic group. The authors proposed
that oral administration of Chum Salmon skin gelatin might be a benefi cial method
for treating wound disorders associated with diabetes.
Altogether, fi sh gelatins are an example of supramolecular polymer networks
(Seiffert and Sprakel 2012 ), which are three-dimensional structures of crosslinked
macromolecules connected by transient, non-covalent bonds. They are a fascinating
class of soft materials, exhibiting the interesting physio-chemical and materials
properties discussed in this chapter.
References
Aberoumand A (2010) Edible gelatin from some fi shes skins as affected by chemical treatments.
World J Fish Mar Sci 2(1):59–61
Alfaro AT, Costa CS, Kuhn CR et al (2005) Process for preparation of gelatin from bones of king
weakfi sh ( Macrodon ancylodon ) after acid pretreatment. Alimentaria 365:74–81
An K, Liu H, Guo S et al (2010) Preparation of fi sh gelatin and fi sh gelatin/poly(L-lactide) nanofi bers by electrospinning. Int J Biol Macromol 47(3):380–388
Andre V, Abdul Malak N, Huc A (2000) Use of collagen of aquatic origin for the production of
supports for tissue engineering, and supports and biomaterials obtained. US Patent 6,541,023
André F, Cavagna S, André C (2003) Gelatin prepared from tuna skin: a risk factor for fi sh allergy
or sensitization? Int Arch Allergy Immunol 130:17–24
Arnesen JA, Gildberg A (2007) Extraction and characterisation of gelatine from Atlantic salmon
( Salmo salar ) skin. Bioresour Technol 98:53–57
Arvanitoyannis IS (2002) Formation and properties of collagen and gelatin fi lms and coatings. In:
Gennadios A (ed) Protein-based fi lms and coatings. CRC Press, Boca Raton
Asghar A, Henrickson RL (1982) Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems. In: Chischester CO, Mark EM, Stewart GF (eds) Advances in
food research. Academic, London
Avena-Bustillos RJ, Olsen CW, Olson DA et al (2006) Water vapor permeability of mammalian
and fi sh gelatin fi lms. J Food Sci 71:E202–E207
Avena-Bustillos RJ, Chiou B, Olsen CW et al (2011) Gelation, oxygen permeability, and mechanical properties of mammalian and fi sh gelatin fi lms. J Food Sci 76:E519–E524. Journal of Food
Science © 2011 Institute of Food Technologists®. No claim to original US government works.
Reprinted with permission
Badii F, Howell NK (2005) Fish gelatine: structure, gelling properties and interaction with egg
albumen proteins. Food Hydrocoll 20:630–640
Bae H (2007) Fish gelatin-nanoclay composite fi lm. Mechanical and physical properties, effect of
enzyme cross-linking, and as a functional fi lm layer. All dissertations. Paper 179. Copyright ©
2007, Bae HJ. Reprinted with permission
Bae HJ, Darby DO, Kimmel RM et al (2009) Effects of transglutaminase-induced cross-linking on
properties of fi sh gelatin–nanoclay composite fi lm. Food Chem 114:180–189
Berg RA, Silver FH, Watt WR, Norland RE (1985) Fish gelatin in coating applications. In: Image
Technol 1985 (38
th Annual SPSE Conference), Atlantic City, pp. 106–109
References
Zhang et al ( 2011 ) investigated oral administration of skin gelatin isolated
from Chum salmon ( Oncorhynchus keta ) on wound healing in diabetic rats.
Skin gelatin- treated diabetic rats showed a better wound closure, increased
microvessel density, vascular endothelial growth factor, hydroxyproline and a
reduced extent of inflammatory response. All parameters were signifi cant
(P < 0.05) in comparison to vehicle- treated diabetic group. The authors proposed
that oral administration of Chum Salmon skin gelatin might be a benefi cial method
for treating wound disorders associated with diabetes.
Altogether, fi sh gelatins are an example of supramolecular polymer networks
(Seiffert and Sprakel 2012 ), which are three-dimensional structures of crosslinked
macromolecules connected by transient, non-covalent bonds. They are a fascinating
class of soft materials, exhibiting the interesting physio-chemical and materials
properties discussed in this chapter.
References
Aberoumand A (2010) Edible gelatin from some fi shes skins as affected by chemical treatments.
World J Fish Mar Sci 2(1):59–61
Alfaro AT, Costa CS, Kuhn CR et al (2005) Process for preparation of gelatin from bones of king
weakfi sh ( Macrodon ancylodon ) after acid pretreatment. Alimentaria 365:74–81
An K, Liu H, Guo S et al (2010) Preparation of fi sh gelatin and fi sh gelatin/poly(L-lactide) nanofi bers by electrospinning. Int J Biol Macromol 47(3):380–388
Andre V, Abdul Malak N, Huc A (2000) Use of collagen of aquatic origin for the production of
supports for tissue engineering, and supports and biomaterials obtained. US Patent 6,541,023
André F, Cavagna S, André C (2003) Gelatin prepared from tuna skin: a risk factor for fi sh allergy
or sensitization? Int Arch Allergy Immunol 130:17–24
Arnesen JA, Gildberg A (2007) Extraction and characterisation of gelatine from Atlantic salmon
( Salmo salar ) skin. Bioresour Technol 98:53–57
Arvanitoyannis IS (2002) Formation and properties of collagen and gelatin fi lms and coatings. In:
Gennadios A (ed) Protein-based fi lms and coatings. CRC Press, Boca Raton
Asghar A, Henrickson RL (1982) Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems. In: Chischester CO, Mark EM, Stewart GF (eds) Advances in
food research. Academic, London
Avena-Bustillos RJ, Olsen CW, Olson DA et al (2006) Water vapor permeability of mammalian
and fi sh gelatin fi lms. J Food Sci 71:E202–E207
Avena-Bustillos RJ, Chiou B, Olsen CW et al (2011) Gelation, oxygen permeability, and mechanical properties of mammalian and fi sh gelatin fi lms. J Food Sci 76:E519–E524. Journal of Food
Science © 2011 Institute of Food Technologists®. No claim to original US government works.
Reprinted with permission
Badii F, Howell NK (2005) Fish gelatine: structure, gelling properties and interaction with egg
albumen proteins. Food Hydrocoll 20:630–640
Bae H (2007) Fish gelatin-nanoclay composite fi lm. Mechanical and physical properties, effect of
enzyme cross-linking, and as a functional fi lm layer. All dissertations. Paper 179. Copyright ©
2007, Bae HJ. Reprinted with permission
Bae HJ, Darby DO, Kimmel RM et al (2009) Effects of transglutaminase-induced cross-linking on
properties of fi sh gelatin–nanoclay composite fi lm. Food Chem 114:180–189
Berg RA, Silver FH, Watt WR, Norland RE (1985) Fish gelatin in coating applications. In: Image
Technol 1985 (38
th Annual SPSE Conference), Atlantic City, pp. 106–109
References