Synthesis and properties of fish protein-based hydrogel

The novel use of fish protein (FP) in the manufacture of a superabsorbent hydrogel was investigated. Following the introduction of a large number of hydrophilic groups into fish protein by modification with ethylenediaminetetraacetic dianhydride (EDTAD), proteins were cross-linked by sulfhydryl-disulfide interchange reaction between the endogenous sulfhydryl groups and disulfide bonds to produce an insoluble gel structure. The water uptake of 76% EDTAD-modified FP hydrogel was 540 g water/g dry gel at 214 x g, and it depended on pH and ionic strength of the solution. The structural changes in proteins consequent to modification were also investigated. EDTAD-FP hydrogels had increased rigidity after glutaraldehyde treatment but displayed diminished water uptake characteristics.