Enzymatic hydrolysates of waste collagen proteins (H), from current industrial manufacture (leather, edible meat product casings, etc.) of mean molecular mass 20-30 kDa by a reaction with dialdehyde starch (DAS), produces hydrogels applicable as biodegradable (or even edible) packaging materials for food, cosmetic and pharmaceutical products. Thermo-reversibility of prepared hydrogels is given by concentrations of H and DAS in a reaction mixture. At concentrations of H 25-30% (w/w) and that of DAS 15-20% (related to weight of hydrolysate), thermo-reversible hydrogels arise, which can be processed into packaging materials by a technique similar to that of soft gelatin capsules (SGC). Exceeding the limit of 20% DAS leads to hydrogels that are thermo-reversible only in part, a further increase in DAS concentration then leads to thermo-irreversible gels whose processing into biodegradable packaging materials necessitates employment of other procedures.

Institute of Polymer Engineering Faculty of Technology Tomas Bata University Nám TGM 275 Zlin CZ 762 65 Czech Republic

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