Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives
LI Liang, WU Yujie, YANG Jing, MA Jingjing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin
1.Food Quality and Safety of Jiangsu Province Key Laboratory of State Key Laboratory Breeding Base, Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 3.China Meat Research Center, Beijing 100068, China
Abstract：Gelatin is a polymer derived from the hydrolysis of collagen. As a natural polymer material with good biocompatibility and biodegradability, gelatin has been widely used in product packaging and thickening and as a delivery carrier due to its good foaming, emulsifying and film-forming properties. In this paper, the physicochemical properties of gelatin such as gel strength, viscosity, color, yield and isoelectric point and the factors influencing them are reviewed, as well as the modification of different types of gelatin, the types and ways of cross-linking of gelatin and the preparation of various functional gelatin-based hydrogels. Gelatin composite hydrogel adhesives with different functional properties can be synthesized by introducing different functional groups into different artificially designed materials, which can enrich the application of gelatin in daily life and provide some new ideas for the extraction and comprehensive utilization of gelatin.
李 良，吴瑀婕，杨 静，马晶晶，杨 彪，邹 烨，王道营，徐为民. 多功能型明胶黏合剂的制备及应用研究进展[J]. 肉类研究, 2022, 36(4): 57-64.
LI Liang, WU Yujie, YANG Jing, MA Jingjing, YANG Biao, ZOU Ye, WANG Daoying, XU Weimin. Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives. Meat Research, 2022, 36(4): 57-64.
2022, Vol. 36 
