Collagen and gelatin: Structure, properties, and applications in food industry

被引：27

作者：

Ahmad, Muhammad Ijaz ^{[1
]}

Li, Yonghui ^{[2
]}

Pan, Jinfeng ^{[3
]}

Liu, Fei ^{[4
]}

Dai, Hongjie ^{[5
]}

Fu, Yu ^{[5
]}

Huang, Tao ^{[6
]}

Farooq, Shahzad ^{[1
]}

Zhang, Hui ^{[1
]}

机构：

[1] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Peoples R China

[2] Kansas State Univ, Dept Grain Sci & Ind, Manhattan, KS 66506 USA

[3] Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Prov & Ministerial Coconstr, Liaoning Prov Collaborat Innovat Ctr Marine Food D, Dalian 116034, Peoples R China

[4] Jiangnan Univ, Sci Ctr Future Foods, Sch Food Sci & Technol, State Key Lab Food Sci & Technol,Int Joint Lab Foo, Wuxi 214122, Peoples R China

[5] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

[6] Ningbo Univ, Coll Food & Pharmaceut Sci, Ningbo 315800, Zhejiang, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2024年 / 254卷

基金：

中国国家自然科学基金;

关键词：

Collagen; Gelatin; Fibers; Food packaging; Food additive; Colloid structure; Functional properties; EDIBLE CUTTLEFISH GELATIN; SKIN GELATIN; FISH GELATIN; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; GEL PROPERTIES; SHARK SKIN; BOVINE; HYDROLYSATE; FAT;

D O I：

10.1016/j.ijbiomac.2023.128037

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Food-producing animals have the highest concentration of collagen in their extracellular matrix. Collagen and gelatin are widely used in food industry due to their specific structural, physicochemical, and biochemical properties, which enable them to improve health and nutritional value as well as to increase the stability, consistency, and elasticity of food products. This paper reviews the structural and functional properties including inherent self-assembly, gel forming, water-retaining, emulsifying, foaming, and thickening properties of collagen and gelatin. Then the colloid structures formed by collagen such as emulsions, films or coatings, and fibers are summarized. Finally, the potential applications of collagen and gelatin in muscle foods, dairy products, confectionary and dessert, and beverage products are also reviewed. The objective of this review is to provide the current market value, progress as well as applications of collagen and its derivatives in food industry.

引用

页数：14

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