Gelatin and Its Physicochemical Properties

Year 2016, Volume: 14 Issue: 4, 431 - 440, 01.12.2016

Aydın Erge Ömer Zorba

Abstract

Gelatin is a biopolymer derived by controlled hydrolysis of collagen, which is the principal constituent of animal skin, bone, and connective tissue. Gelatin is a substantially pure protein used especially in food industry as gelling, thickening, water binding, emulsifying, foaming and film forming agent because of its specific functional and technological advantages. None of the other hydrocolloids on the market is capable of covering all of these properties.Moreover, gelatin could be used in some industries such as pharmaceutical, cosmetics and photographic. In this study, the structures of collagen and gelatin, the production and the physicochemical properties of gelatin are reviewed

Keywords

Gelatin, Collagen, Physicochemical properties, Gel strength, Animal by-products

Jelatin ve Fizikokimyasal Özellikleri

Abstract

Jelatin hayvansal deri, kemik ve bağ dokusunun temel bir bileşeni olan kollajenin kontrollü şartlarda hidrolizi ile elde edilen bir biyopolimerdir. Kendine özgü fonksiyonel ve teknolojik avantajlarından dolayı jelatin, özellikle gıda endüstrisinde jelleştirici, kıvam artırıcı, su bağlayıcı, emülsifiye edici, köpük oluşturucu ve film oluşturucu olarak kullanılan ve büyük ölçüde saf bir proteindir. Pazardaki diğer hidrokolloidlerden hiçbirisi yukarıda bahsedilen tüm bu özellikleri karşılayamamaktadır. Ayrıca jelatin ilaç, kozmetik ve fotoğrafçılık gibi bazı endüstrilerde de kullanılabilmektedir. Bu derlemede kollajenin yapısı, jelatinin yapısı, jelatinin üretimi ve fizikokimyasal özellikleri açıklanmaya çalışılmıştır

Keywords

Jelatin, Kollajen, Fizikokimyasal özellikler, Jel kuvveti, Hayvansal yan ürünler

References

• Schrieber, R., Gareis, H., 2007. Gelatin Handbook.Wiley-VCH Verlag GmbH & Co, Weinheim, 331 p.
• Karim, A.A., Bhat, R., 2008. Gelatin alternatives for the food industry: recent developments, challenges and prospects. Trends in Food Science & Technology 644-656.
• Yetim, H., 2011. Jelatin üretimi, özellikleri ve kullanımı: Sözlü bildiri 1.Ulusal Helal ve Sağlıklı Gıda Kongresi,19-20 Kasım 2011, 86-94.
• Anonymous, 2013.
• http://www.nutraceuticals
• world.com/contents/view_breaking-news/2013-07
• /globalgelatinmarketprojectedtoreach279billionin
• (Erişim Tarihi: 23.05.2016).
• Karim, A.A., Bhat, R., 2009. Fish gelatin: Properties, challenges, and prospects as an alternative Hydrocolloids 23: 563–576. gelatins. Food
• Gomez-Guillen, M.C., Perez-Mateos, M, Gomez- Estaca, J., Lopez-Cballero, E., Gimenez, B., Montero, M.P., 2009. Fish gelatin: a renewable material for developing active biodegradable films. Trends in Food Science & Technology 3-16.
• Cheow, C.S., Norizah, M.S., Kyaw, Z.Y., Howell, N.K., 2007. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) macrosoma). Food Chem 101: 386-391.
• Duconseille, A., Astruc, T., Quintana, N., Meersman, F., Sante-Lhoutellier, V., 2015. Gelatin structure and composition linked to hard capsule dissolution: A review. Food Hydrocolloids 43: 360- 376.
• Gözükara, E.M., 2001. Biyokimya, dördüncü baskı.Cilt 1, Nobel Tıp Kitabevleri, Syf.166.
• Nelson, D.L., Cox, M.M., 2005. Lehninger: Biyokimyanın İlkeleri. Çeviri Editörü: Prof. Dr. Nedret Kılıç. Palme Yayıncılık. Syf 173-174. ISBN:975-8982-18-4.
• Ledward, D.A., 2000. Handbook of hydrocolloids, Chapter-4, Edited by G. O. Philips and P. A. Williams. UK. Woodhead Publishing in Food Science and Technology, 450p.
• Fratzl, P., 2008. Collagen Structure and Mechanics. Chaper:1 Edited by Fratzl, P. (Collagen: Introduction). Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA, e-ISBN: 978-0-387-73906-9, 505 p an
• Tosh, S.M., Marangoni, A.G., Hallett, F.R., Britt, I.J., 2003. Aging dynamics in gelatin gel microstructure. Food Hydrocolloid 17: 503-513.
• Coppola, M., Djabourov, M., Ferrand, M., 2012. Unified phase diagram of gelatin films plasticized by hydrogen bonded liquids. Polymer 53: 1483- 1493.
• Karayannakidis, P.D., Zotos, A., 2014. Fish processing byproducts as a potential source of gelatin: A review. Journal of Aquatic Food Product TechnologyDOI: 10.1080/10498850.2013.827767.
• Eysturskarð, J., 2010a. Mechanical Properties of Gelatin Gels; Effect of Molecular Weight and Molecular Weight Distribution. Doctoral thesis for the degree of Philosophiae Department of Biotechnology. Faculty of Natural Science and Technology at Norwegian University, 43 p.
• Sarbon, N.M., Badii, F., Howell, N.K., 2013. Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin. Food Hydrocolloids 30: 143-151.
• Badii, F., Howell, N.K., 2006. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20: 630–640.
• Eysturskarð, J., Haug, I.J., Ulset, A., Joensen, H., Draget, K.I., 2010b. Mechanical properties of mammalian and fish gelatins as a function of the contents of α-chain, β-chain, and low and high molecular weight fractions. Food Biophysics 5: 9– 16.
• Liu, H.Y., Li, D., Guo, S.D., 2008. Rheological properties of channel catfish (Ictalurus punctaus) gelatin from fish skins preserved by different methods. Lebensm. Wiss. Technol 41: 1425-1430.
• Eysturskarð, J., Haug, I.J., Ulset,A., Draget, K.I., 2009. Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution. Food Hydrocolloids 23: 2315–2321.
• Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., Kishimura, H., 2012. Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloids 29: 389-397.
• Fernandez-Diaz, M.D., Gomez-Guillen, M.C., Montero, P., 2003. Effect of freezing fish skin on molecular and rheological properties of extracted gelatin. Food Hydrocolloids 17: 281-286
• Nalinanon, S., Benjakul, S., Visessanguan, W., Kishimura, H., 2008. Improvement of gelatin extraction from bigeye snapper skin using pepsin- aided process in combination with protease inhibitor. Food Hydrocolloids 22: 615-622.
• Kasankala, L.M., Xue, Y., Weilong, Y., Hong, S.D., He, Q., 2007. Optimization of gelatin extraction from grass carp (Catenopharyngodon idella) fish skin Bioresource Technol 98: 3338-3343. surface methodology.
• Giménez, B., Gómez-Guillén, M.C., Montero, P., 2005. Storage of fish skins on quality characteristics Hydrocolloid 19: 958-963. gelatin. Food
• Du, L., Khiari, Z., Pietrasik, Z., Betti, M., 2013. Physicochemical and functional properties of gelatins extracted from turkey and chicken heads. Poultry Science 92: 2463–2474
• Boran,G., Lawless, H.T., Regenstein J.M., 2010. Effects of extraction conditions on the sensory and instrumental characteristics of fish gelatin gels. Journal of Food Science 75(9): 469-476.
• Jamilah, B., Harvinder, K.G., 2002. Properties of gelatins (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry 77: 81–84. fish–black tilapia
• Uriarte-Montoya, M.H., Santacruz-Ortega, H., Cinco-Moroyoqui, F.J., Rouzaud-Sández, O., Plascencia-Jatomea, M., Ezquerra-Brauer, J.M., 2011. Giant squid skin gelatin: Chemical composition and biophysical characterization . Food Research International 44: 3243–3249.
• Norziah, M.H., Al-Hassan, A., Khairulnizam, A.B., Mordi, M.N., Norita, M., 2009. Characterization of fish gelatin from surimi processing wastes: thermal analysis and effect of transglutaminase on gel properties. Food Hydrocolloid 23: 1610-1616.
• Rahman, M.S., Al-Saidi, G.S., Guizani, N., 2008. Thermal characterisation of gelatin extracted from yellowfin tuna skin and mammalian gelatin. Food Chem 108: 472-481.
• Gómez-Guillén, M.C., Giménez, B., Montero, P., 2005. Extraction of gelatin from fish skins by high pressure treatment. Food Hydrocolloid 19: 923- 928.
• Sarabia, A.I., Gómez-Guillén, M.C., Montero, P., 2000. The effect of added salts on the viscoelastic properties of fish skin gelatin. Food Chem 70: 71- 76.
• Cho, S.M., Gu, Y.S., Kim, S.B., 2005. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloid 19: 221- 229.
• Nikoo, M., Xu, X., Benjakul, S., Xu, G., Ramírez- Suárez, J.C., Ehsani, A., Kasankala, L.M., Duan, X., Abbas, S., 2011. Characterization of gelatin from the skin of farmed Amur sturgeon Acipenser schrenckii. Int. Aquat. Res. 3: 135-145.
• Arnesen, J.A., Gildberg, A., 2002. Preparation and characterisation of gelatine from the skin of harp seal (Phoca groendlandica). Bioresource Technol. 82: 191-194.
• Pati, F., Adhikari, B., Santanu, D., 2010. Isolation of fish scale collagen of higher thermal stability. Bioresource Technol. 101: 3737-3742.
• Avena-Bustillos, C.W., Olsen, D.A., Chiou, B., Yee, E., Bechtel, P.J., McHugh, T.H., 2006. Water vapor permeability of mammalian and fish gelatin films. J. Food Sci. 71: 202-207.
• Haug, I.J., Draget, K.I., Smidsrİd, O., 2004. Physical and rheological properties of fish gelatin compared Hydrocolloid 18: 203-213. gelatin. Food
• Wasswa, J., Tang, J., Gu, X., 2007. Utilization of fish processing byproducts in the gelatin industry. Food Rev. Int. 23: 159-174.
• Khiari, Z., Rico, D., Martin-Diana, A.B., Barry-Ryan, C., 2011. The extraction of gelatine from Mackerel (Scomber scombrus) heads with the use of different organic acids. Journal of Fisheries Sciences 5(1): 52-63.