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In this work, the structure-property differences and mechanisms of gelatin induced by transglutaminase (TGase) covalent cross-linking were investigated. The results showed that higher hardness was obtained with a cross-linking degree of 13.55%, attributing to an active intra-molecular cross-linking and a tight network structure under a certain amount of triple helix-like structure. The inter-molecular cross-linking played a positive role in the transition from random coil to left-handed single helix chains, while triple helix-like struc
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