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Review | Publishing Language: Chinese | Open Access

Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives

Liang LI1,2 Yujie WU1Jing YANG1Jingjing MA1Biao YANG1Ye ZOU1 ( )Daoying WANG1,3 ( )Weimin XU1
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
College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
China Meat Research Center, Beijing 100068, China
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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.

CLC number: TQ431.3 Document code: A Article ID: 1001-8123(2022)04-0057-08

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Meat Research
Pages 57-64

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Cite this article:
LI L, WU Y, YANG J, et al. Recent Progress in Preparation and Application of Multifunctional Gelatin Adhesives. Meat Research, 2022, 36(4): 57-64. https://doi.org/10.7506/rlyj1001-8123-20211227-242

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Received: 27 December 2021
Published: 30 April 2022
© China Meat Research Center 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).