This invention discloses a method for improving the properties of composite gels based on
tannic acid crosslinking, belonging to the field of composite
gel preparation technology. The method includes five steps: preparing a chia
seed gum / fish
gelatin mixture, pre-gelation treatment, preparation of the
tannic acid crosslinking solution, crosslinking reaction, and gel formation. The concentrations of chia
seed gum and fish
gelatin are precisely controlled. After stirring at 30-40 °C and pre-gelling at 25 °C, the mixture is crosslinked with a 0.5-2 mg / mL
tannic acid solution with a pH adjusted to 6.0-6.5. By replacing traditional
toxic chemical crosslinking agents with natural tannic acid, synergistic optimization of process parameters is achieved. The prepared composite gel has a uniform structure, is green and safe, and exhibits excellent
thermal stability. Simultaneously, the mechanical properties and
water retention of the gel are significantly improved. This invention features a simple preparation process, mild
reaction conditions, and easily controllable parameters, making it suitable for large-scale industrialization. The prepared composite gel can be widely used in
food preservation,
drug carriers, biomedical dressings, and other fields, possessing high practical value and promising market application prospects.