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3D-Printed Hydrogels

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Applied Biosciences and Bioengineering".

Deadline for manuscript submissions: closed (30 September 2023) | Viewed by 2548

Special Issue Editors


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Guest Editor
Institute of Polymer Science and Engineering, National Taiwan University, Taipei 10617, Taiwan
Interests: biomaterials; tissue engineering; nanobiomaterials
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
School of Dentistry, China Medical University, Taichung City 40447, Taiwan
Interests: biofabrication; tissue engineering; organ-on-chip

Special Issue Information

Dear Colleagues,

Hydrogels have received considerable attention over the past few decades and are distinguished from other materials by their unique and outstanding properties. The three-dimensional (3D) printing of hydrogel materials has rapidly developed into complex structures, with great strides in tissue engineering (corneal transplantation, bone treatment, and joint injuries), soft actuators/robotics, flexible electronics, and more. This Special Issue addresses the current challenges and future perspectives of 3D hydrogel printing and aims to discuss the applications of 3D-printed hydrogel structures in biomedicine, tissue engineering, medical devices, soft actuators, and flexible electronics. Research on the progress of 3D printing hydrogel technology is also welcome.

Prof. Dr. Shan-hui Hsu
Dr. Mingyou Shie
Guest Editor

Manuscript Submission Information

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Published Papers (1 paper)

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Research

15 pages, 2544 KiB  
Article
Study of Physicochemical and Gelation Properties of Fish Gelatin from Different Sources
by Jintao Wu, Jing Xiao, Mingyao Zhu, Haichuan Yang, Jingjing Liu and Yang Liu
Appl. Sci. 2023, 13(9), 5337; https://doi.org/10.3390/app13095337 - 24 Apr 2023
Cited by 4 | Viewed by 2139
Abstract
Fish gelatin has been increasingly used as a safe alternative to cattle and pig gelatin due to its similar structure, avoiding the health and socio-cultural issues associated with the use of materials of mammalian origin. Fish gelatin can be produced from processed fish [...] Read more.
Fish gelatin has been increasingly used as a safe alternative to cattle and pig gelatin due to its similar structure, avoiding the health and socio-cultural issues associated with the use of materials of mammalian origin. Fish gelatin can be produced from processed fish products to achieve a high yield at a low cost. Recent studies show that although fish gelatin comes from a wide range of sources, the protein content and amino acid composition of fish gelatin from different sources are different, and some fish gelatin is soft and unstable transglutaminase (TGase) can catalyze the γ-amide group of glutamine residues and the ε-amino group of lysine residues in proteins to form covalent bonds to form a stable protein network structure, improve the strength of the gel so that it can be applied in a more special environment. In this experiment, after screening the raw materials of cold-water fish gelatin M06 and M08, warm-water fish gelatin M03 and M04, a strong fish gelatin was successfully prepared by catalytic modification of cold-water fish gelatin by transglutaminase (TGase), and the excellent performance of TG enzyme-catalyzed modified gelatin was proved through the application effect of chicken salt soluble protein. In this experiment, the protein content of cold-water fish M08 was the highest, which was up to 99.9%, 1.09 times that of warm-water fish. The gelatin content of cold-water fish M08 was the highest of the four kinds of fish gelatin, with a wide proportion of components and rich amino acid composition. Cold-water fish M08 gelatin-derived gel had the highest strength of 253 ± 1 g/cm at 4 °C. It was found that fish gelatin with protein molecular weight distribution and rich amino acid composition had higher gel strength. M08 gelatin is cross-linked by transglutaminase (TGase), which increases the strength of enzyme gels by approximately 200% compared to self-assembled gels. Fish gelatin catalyzed by the TG enzyme improves the gel strength of raw material and makes it more applicable. M08 gelatin also showed good application performance at low temperatures in compound chicken salt-soluble protein gel, with a water retention rate of 95.84% and gel strength of 198.5 g/cm. This study expanded the application range of fish gelatin by TG enzyme and improved the application potential of fish gelatin. Full article
(This article belongs to the Special Issue 3D-Printed Hydrogels)
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