PMID- 32574738 OWN - NLM STAT- MEDLINE DCOM- 20210416 LR - 20210416 IS - 1879-0003 (Electronic) IS - 0141-8130 (Linking) VI - 162 DP - 2020 Nov 1 TI - Tunable physical and mechanical properties of gelatin hydrogel after transglutaminase crosslinking on two gelatin types. PG - 405-413 LID - S0141-8130(20)33626-6 [pii] LID - 10.1016/j.ijbiomac.2020.06.185 [doi] AB - The crosslinking and related gel properties of 3 wt% gelatin (type-A and type-B) catalyzed by microbial transglutaminase (MTG, dose of 0-20 U/g gelatin) have been investigated. A MTG-depended increase in the molecular weight and mean diameter of both gelatins was observed, where type-A presented a higher crosslinking efficiency than type-B due to more acyl donors of the former. As MTG concentration increased, the surface hydrophobicity and thermal stability of type-A gelatin increased. Textural profile analysis (TPA) of type-A gelatin hydrogel showed a decrease in hardness and slight increase in springiness, while type-B gelatin gel was not affected generally. Rheological measurements confirmed the melting point of type-A gelatin hydrogel continually increased until the disappearance of gel thermo-reversibility at higher MTG levels (>/=12 U/g gelatin), while type-B gelatin hydrogel always showed a sol-gel transition, suggesting that the gel performance was depended on the dominance of whether physical crosslinking or chemical crosslinking. Scanning electron microscope (SEM) results showed that the network structure of the type-A gelatin became more irregular as MTG increasing which indicated that introducing additional covalent cross-links within or between gelatin chains had a profound influence on gel's network structure, closely associated with the gel properties mentioned above. In summary, the superiority of type-A in MTG-crosslinking efficiency than type-B, can be used to modulate the physical and mechanical properties of gelatin hydrogel, governing by the combing of weak physical crosslinking and strong covalent crosslinking, which will be suitable for numerous industrial applications. CI - Copyright (c) 2020 Elsevier B.V. All rights reserved. FAU - Liu, Yexue AU - Liu Y AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Weng, Ruru AU - Weng R AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Wang, Wenhang AU - Wang W AD - Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: wangwenhang@tust.edu.cn. FAU - Wei, Xinhui AU - Wei X AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Li, Jialin AU - Li J AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Chen, Xuejia AU - Chen X AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Liu, Yihan AU - Liu Y AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Lu, Fuping AU - Lu F AD - Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. FAU - Li, Yu AU - Li Y AD - State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China. Electronic address: liyu@tust.edu.cn. LA - eng PT - Journal Article DEP - 20200620 PL - Netherlands TA - Int J Biol Macromol JT - International journal of biological macromolecules JID - 7909578 RN - 0 (Bacterial Proteins) RN - 0 (Cross-Linking Reagents) RN - 0 (Hydrogels) RN - 9000-70-8 (Gelatin) RN - EC 2.3.2.13 (Transglutaminases) SB - IM MH - Bacterial Proteins/chemistry MH - Calorimetry, Differential Scanning MH - Cross-Linking Reagents/*chemistry MH - Gelatin/*chemistry/ultrastructure MH - Hardness MH - Hot Temperature MH - Hydrogels/chemical synthesis/*chemistry MH - Hydrophobic and Hydrophilic Interactions MH - Microscopy, Electron, Scanning MH - Molecular Weight MH - Particle Size MH - Rheology MH - Transglutaminases/*chemistry OTO - NOTNLM OT - Cross-linking OT - Gel OT - Gelatin OT - Microbial transglutaminase OT - Thermo-reversibility COIS- Declaration of competing interest None. EDAT- 2020/06/24 06:00 MHDA- 2021/04/17 06:00 CRDT- 2020/06/24 06:00 PHST- 2020/03/14 00:00 [received] PHST- 2020/06/18 00:00 [revised] PHST- 2020/06/18 00:00 [accepted] PHST- 2020/06/24 06:00 [pubmed] PHST- 2021/04/17 06:00 [medline] PHST- 2020/06/24 06:00 [entrez] AID - S0141-8130(20)33626-6 [pii] AID - 10.1016/j.ijbiomac.2020.06.185 [doi] PST - ppublish SO - Int J Biol Macromol. 2020 Nov 1;162:405-413. doi: 10.1016/j.ijbiomac.2020.06.185. Epub 2020 Jun 20.