Abstract: In the paper the research of flat textile products for use
as electrodes was presented. Material-s resistance measurements were
carried out to determine the suitability of the textiles. Based on the received results of studies different types of textile electrodes were
designed. Textile electrodes tests were carried out on human
phantoms. The electro-conductive properties of human forearm
phantom were also described. Based on this results special electroconductive
hydrogels with electro-conductive particles were feasible. The hydrogel is an important element of the forearm-s phantom
model of a survey of electrodes for muscle electrostimulation. The
hydrogel is an equivalent human skin and tissue. The hydrogel should
have a permanence and recurrence of the electro-conductive properties.
Abstract: This paper aims at presenting the biotechnology used
to obtain collagen-based gels from shark (Squalus acanthias) and brill
skin, marine fish growing in the Black Sea. Due to the structure of its
micro-fibres, collagen can be considered a nanomaterial; in order to
use collagen-based matrixes as biomaterial, rheological studies must
be performed first, to state whether they are stable or not. For the
triple-helix structure to remain stable within these gels at room or
human body temperature, they must be stabilized by reticulation.
Abstract: The rheological properties, structure and potential synergistic interactions of whey proteins (1-6%) and inulin (20%) in mixed gels in the presence of CaCl2 was the aim of this study. Whey proteins have a strong influence on inulin gel formation. At low concentrations (2%) whey proteins did not impair in inulin gel formation. At higher concentration (4%) whey proteins impaired inulin gelation and inulin impaired the formation of a Ca2+-induced whey protein network. The presence of whey proteins at a level allowing for protein gel network formation (6%) significantly increased the rheological parameters values of the gels. SEM micrographs showed that whey protein structure was coated by inulin moieties which could make the mixed gels firmer. The protein surface hydrophobicity measurements did not exclude synergistic interactions between inulin and whey proteins, however. The use of an electrophoretic technique did not show any stable inulin-whey protein complexes.