Svetlana R. Derkach

Murmansk Arctic State University

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Yuliya A. Kuchina

Murmansk Arctic State University

Daria S. Kolotova

Murmansk Arctic State University

Nicolay G. Voron’ko

Murmansk State Technical University

Yu. F. Zuev

Kazan Institute of Biochemistry and Biophysics

ОС

О. С. Зуева

Kazan State Power Engineering University

Nikolay G. Voron’ko

Murmansk Arctic State University

A. Ya. Malkin

A.V. Topchiev Institute of Petrochemical Synthesis

Yuliya Alloyarova

Murmansk Arctic State University

Vlada Bordiyan

Murmansk State Technical University

Nina I. Sokolan

Murmansk State Technical University

Cooperative Institutions

Murmansk State Technical University

Russian Academy of Sciences

Murmansk Arctic State University

Kazan Institute of Biochemistry and Biophysics

Kazan Federal University

Lomonosov Moscow State University

Knipovich Polar Research Institute of Marine Fisheries and Oceanography

Moscow State University

A.E. Arbuzov Institute of Organic and Physical Chemistry

Institute of Physics

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Methods of measuring rheological properties of interfacial layers (Experimental methods of 2D rheology)

Colloid Journal (2009)

Svetlana R. Derkach J. Krägel R. Miller

Capillary wave

10.1134/s1061933x09010013

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Citations (104)

Hydrodynamics and Structural Organization of Polysaccharides in Aqueous Solutions of Gelatin

Achievements in the Life Sciences (2016)

Yu. F. Zuev Oleg I. Gnezdilov Rauf Kurbanov D. A. Fayzullin Svetlana R. Derkach

Gelatin

Carrageenan

Sodium alginate

10.1016/j.als.2016.12.061

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Citations (0)

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

Polymers (2019)

Svetlana R. Derkach Yuliya A. Kuchina А В Барышников Daria S. Kolotova Nikolay G. Voron’ko

Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49-55% of the dry raw material. The influence of extraction pH on the physicochemical and functional properties of gelatin was studied. Sample G5 was characterized by higher protein content (92.8%) while lower protein content was obtained for sample G3 (86.5%) extracted under more aggressive conditions. Analysis of the molecular weight distribution showed the presence of α- and β-chains as major components; the molecular weight of the samples ranged between 130 and 150 kDa, with sample G5 having the highest molecular weight. IR spectra of all samples had absorption bands characteristic of fish gelatin. The study of the secondary structure demonstrated higher amounts of ordered triple collagen-like helices for G5 extracted under mild conditions. Accordingly, sample G5 formed gels with high values for the storage modulus and gelling and melting temperatures, which decrease as pH changes into acidic or alkaline regions. In addition, the differential scanning calorimetry data showed that G5 had a higher glass transition temperature and melting enthalpy. Thus, cod skin is an excellent source of gelatin with the necessary physicochemical and functional properties, depending on the appropriate choice of aqueous phase pH for the extraction.

Gelatin

10.3390/polym11101724

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Citations (59)

Interactions between gelatin and sodium alginate: UV and FTIR studies

Journal of Dispersion Science and Technology (2019)

Svetlana R. Derkach Nikolay G. Voron’ko Nina I. Sokolan Daria S. Kolotova Yuliya A. Kuchina

The interaction between macromolecular chains of gelatin and anionic polysaccharide sodium alginate during the formation of polyelectrolyte complexes was examined using UV and FTIR spectroscopy. It has been shown that in an aqueous phase, where the pH is slightly higher than the pI of gelatin, complexes are formed through hydrogen bonds as well as electrostatic interactions between two biopolymers. The complex formation is accompanied by a change in the secondary structure of gelatin. At a low weight (w/w) ratio of polysaccharide to gelatin (up to 0.2) a decrease in the share of collagen-like helices and an increase in the share of the random coil conformation of gelatin chains were reported. SEM was used to identify a fundamental distinction between the morphologies of the gelatin hydrogel and the mixed alginate–gelatin hydrogel with a low mass ratio of biopolymers. Spherical formations were found in the structure of the latter that were interpreted as aggregations of complexes.

Gelatin

Random coil

10.1080/01932691.2019.1611437

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Citations (186)

Kinetics of Crystallization of Aqueous Droplets in Water-in-Crude Oil Emulsions at Low Temperatures

Energy & Fuels (2018)

Svetlana R. Derkach Daria S. Kolotova Galina Simonsen Sébastien Simon Johan Sjöblom

This study focused on the examination of the isothermal crystallization of aqueous droplets in water-in-crude oil emulsions with water concentrations in the range of 5 to 20 wt %. Experiments were carried out using differential scanning calorimetry (DSC) with temperatures ranging from −36 °C to −41 °C. The experimental results were approximated using a mathematical kinetic model including the effect of self-acceleration. The rate of crystallization increases with decreasing temperature, and the final accepted degree of crystallinity also increases along with a decrease in temperature. Correlation was observed between the kinetics of isothermal and nonisothermal crystallization. Furthermore, the complete crystallization in the isothermal process is reached at −40 °C; however, at high rates of cooling (10 to 20 °C/min), complete crystallinity is not achieved even at −50 °C. Complete crystallinity in the nonisothermal process can only be reached at cooling rates lower than 5 °C/min.

Isothermal process

Degree (music)

10.1021/acs.energyfuels.7b03457

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Citations (10)

Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study

Polymers (2022)

Svetlana R. Derkach Nikolay G. Voron’ko Yuliya A. Kuchina

Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.

Gelatin

Carrageenan

10.3390/polym14142777

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Citations (25)

Interfacial layers of complex-forming ionic surfactants with gelatin

Advances in Colloid and Interface Science (2014)

Svetlana R. Derkach

Gelatin

Cationic polymerization

Aqueous two-phase system

10.1016/j.cis.2014.05.001

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Citations (21)

The rheology of gelatin hydrogels modified by κ-carrageenan

LWT (2015)

Svetlana R. Derkach Sergey O. Ilyin A. A. Maklakova В. Г. Куличихин A. Ya. Malkin

Gelatin

Carrageenan

10.1016/j.lwt.2015.03.024

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Citations (149)

Rheology of Gels and Yielding Liquids

Gels (2023)

A. Ya. Malkin Svetlana R. Derkach В. Г. Куличихин

In this review, today's state of the art in the rheology of gels and transition through the yield stress of yielding liquids is discussed. Gels are understood as soft viscoelastic multicomponent solids that are in the incomplete phase separation state, which, under the action of external mechanical forces, do not transit into a fluid state but rupture like any solid material. Gels can "melt" (again, like any solids) due to a change in temperature or variation in the environment. In contrast to this type of rheology, yielding liquids (sometimes not rigorously referred to as "gels", especially in relation to colloids) can exist in a solid-like (gel-like) state and become fluid above some defined stress and time conditions (yield stress). At low stresses, their behavior is quite similar to that of permanent solid gels, including the frequency-independent storage modulus. The gel-to-sol transition considered in colloid chemistry is treated as a case of yielding. However, in many cases, the yield stress cannot be assumed to be a physical parameter since the solid-to-liquid transition happens in time and is associated with thixotropic effects. In this review, special attention is paid to various time effects. It is also stressed that plasticity is not equivalent to flow since (irreversible) plastic deformations are determined by stress but do not continue over time. We also discuss some typical errors, difficulties, and wrong interpretations of experimental data in studies of yielding liquids.

Thixotropy

10.3390/gels9090715

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Citations (37)

Protein hydrolysates from Mytilus edulis L. mussel: Physicochemical and antioxidant properties

BIO Web of Conferences (2024)

Svetlana R. Derkach Yuliya A. Kuchina Daria S. Kolotova Vlada Bordiyan С. Н. Лунева

Meat of marine molluscs is a promising protein-containing raw material for obtaining protein hydrolysate and biologically active peptides. The purpose of this research was to study the physicochemical properties and antioxidant properties of protein hydrolysate obtained from the mussel Mytilus edulis L. The hydrolysates were obtained by acidic hydrolysis and enzymatic hydrolysis using protozyme as an enzyme. Gel permeation chromatography was used as experimental method in this study to characterise the molecular weight distribution of the protein hydrolysates. Chemical analysis was used for determine the composition and antioxidant activity of hydrolysates. It is shown that the content of low-molecular fractions - biologically active peptides with a molecular weight of less than 5 kDa is almost three times higher in the enzymatic hydrolysate compared to the acidic one. Accordingly, the enzymatic hydrolysate demonstrates high antioxidant activity, which determines its prospects as a component for functional food products and biomedical drugs.

Blue mussel

10.1051/bioconf/202413005006

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Citations (0)