Properties of fish protein-hydrophilic polymer hybrid gels

Mutsuhisa Furukawa, Ken Kojio, Yasumitsu Sakamoto, Yoshie Minamida

Research output: Contribution to journalArticlepeer-review


Biogels and bio-hybrid gels were prepared from myofibril of fish and their properties were evaluated. The muscular protein used was extracted from fish meat. After washing and centrifugal separation, the muscular protein was mixed with 3 wt % of NaCl and the gels were prepared by heating the mixtures from 50 to 90 °C. The bio-hybrid gels were prepared from fish protein gel and poly(vinyl alcohol). Tensile tests revealed that the tensile strength, strain at break and Young's modulus of heated hybrid gels prepared at 50, 80 and 90 °C increased with increasing preparation temperature. This can be explained by the difference in crosslinking density. Also, the heated gels showed a good response to electric field in acid and alkaline solutions. Young modulus, tensile strength and elongation at break of the bio-hybrid gels increased with an increasing PVA content. Bending of hybrid gels in solutions of various pH under the electric stimulus was observed. The largest bending angle was 20-30 °C at pH=1.2.

Original languageEnglish
Pages (from-to)75-82
Number of pages8
JournalPolymer Bulletin
Issue number1
Publication statusPublished - Jan 2007
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • Condensed Matter Physics
  • Polymers and Plastics
  • Materials Chemistry


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