Functional and bioactive properties of collagen and gelatin from alternative sources: A review
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Summary
The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
- Type
- review
- Published
- 2011-12-01
- Cited by
- 1,916
- References
- 246
- Access
- Open access
- OpenAlex
- https://openalex.org/W2012142451
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:28688763
Keywords
Gelatin, Chemistry, Hydrolysis, Enzymatic hydrolysis, Biotechnology
References
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- Edible coatings and films to improve food quality
- Investigation of Gelatin Polypeptides of Jellyfish (Rhopilema esculentum) for Their Antioxidant Activity in vitro
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- Mechanism and basis for specificity of transglutaminase-catalyzed epsilon-(gamma-glutamyl) lysine bond formation.
- Functional Properties of Food Macromolecules
- The Science and technology of gelatin
- Binding of peptide substrates and inhibitors of angiotensin-converting enzyme. Importance of the COOH-terminal dipeptide sequence.
- Surimi and Surimi Seafood
- 대구뼈로부터 젤라틴의 추출정제와 특성 ( Purification and Characterization of the Gelatin from the Bone of Cod . Gadus macrocephalus )
- The development of angiotensin I‐converting enzyme inhibitor derived from chicken bone protein
Cited by
- Purification and characterization of four antibacterial peptides from protamex hydrolysate of Atlantic mackerel (Scomber scombrus) by-products.
- Biological effect of hydrolyzed collagen on bone metabolism
- Detection of Different DNA Animal Species in Commercial Candy Products.
- Optimization of phosphate recovery from monkfish, Lophius vomerinus, processing by-products and characterization of the phosphate phases.
- Beef protein ingredients from fat rendering process are promising functional ingredients.
- Ekstraksi dan Karakterisasi Gelatin dari Tulang Ikan Cobia (Rachycentron canadum)
- Identification polypeptide biomarkers of porcine skin gelatin by two-dimensional electrophoresis
- Extraction process modification to enhance properties of skin gelatin of pangas catfish (Pangasius pangasius).
- Characterization of allergenic and antimicrobial properties of Chitin and Chitosan and formulation of Chitosan-based edible film for instant food casing
- Avaliações in vitro da utilização da gelatina como material de suporte à regeneração de tecidos
- Improvement in the size and antioxidant activity of kafirin microparticles by treatment with sorghum polyphenols
- Développement d'hydrolysats pour l'alimentation des animaux d'aquaculture : caractérisation moléculaire et fonctionnelle
- Thermogravimetric study of water affinity of gelatin materials
- Encapsulation of active compounds : particle characterization, loading efficiency and stability
- Development of low fat chicken mortadella using collagen as a fat substitute.
- Performance Enhancing Soy Milk Extraction By Flavourzyme
- Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants
- Classification, processing and application of hydrogels: A review.
- Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes
- Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition
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