Bio-compatible gelatins (Ala-Gly-Pro-Arg-Gly-Glu-4Hyp-Gly-Pro-) and electromechanical properties: Effects of temperature and electric field

Abstract

Gelatin (Ala-Gly-Pro-Arg-Gly-Glu-4Hyp-Gly-Pro-) is a protein produced by the partial hydrolysis of acollagen extracted from bones, connective tissues, organs, and some intestines of animals. In this work, gelatin films were prepared by the film casting method in an aqueous solvent. The electromechanical properties, thermal properties, and the degree of swelling were investigated as a function of gelatin crosslinking ratio or the gel strength, temperature, frequency, and electric field strength. The high, medium, low, and the 3% crosslinked high-gel-strength gelatin films possess the storage modulus sensitivity values of 2.30, 2.16, 1.26, and 0.49, respectively; these values are much greater than those of other electroactive materials, suggesting the gelatins studied as a potential artificial muscle or actuator. © 2011 Springer Science+Business Media B.V.