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Year 2020, Volume: 1 Issue: 1, 30 - 33, 19.06.2020

Abstract

References

  • Aberle ED, Forrest JC, Gerrard DE, Edward VM, Hedrick HB, Judge MD, Merkel RA (2001). Principlesof Meat Science, Kendall Hunt Pub Co., US
  • Anonim (2008) Türk gıda kodeksi renklendiriciler ve tatlandırıcılar dışındaki gıda katkı maddeleri tebliği (2008/22). Tarım ve Köyişleri Bakanlığı
  • Balian G, Bowes JH (1977) The structure and properties of collagen, the science and technology of gelatine, Academic Press, pp 1-27
  • Baziwane D, He Q (2003) Gelatine:the paramount food additive. Food Rev Int 19(4):423-435
  • DeMan JM (1999) Proteins: Animal proteins. The principles of food chemistry, Aspen Publishers, USA, pp 147-149
  • Duconseille A, Astruc T, Quintana N, Meersman F, Sante-Lhoutellier V (2015) Gelatine structure and composition linked to hard capsule dissolution: A review. Food Hydrocoll 43:360-376
  • Du L, Khiari Z, Pietrasik Z, Betti M (2013) Physicochemical and functional properties of gelatines extracted from turkey and chicken heads. Poultry Science 92:2463-2474
  • Eysturskaro J, Haug IJ, Ulset A, Joensen H, Draget KI (2010) Mechanical properties of mammalian and fish gelatines as a function of the contents of a-chain, β-chain, and low and high molecular weight fractions. Food Biophysics 5:9-16
  • Gomez-Guillen MC, Gimenez B, Lopez –Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatine from alternative sources: A review. Food Hydrocoll 25:1813-1827
  • Gözükara EM (2001) Biyokimya, Dördüncü Baskı, Cilt 1, Nobel Tıp Kitapevleri, 166
  • Hattrem MN, Molnes S, Haug IJ, Draget KI (2015) Interfacial and rheological properties of gelatine based solid emulsions prepared with acid or alkali pretreated gelatines. Food Hydrocoll 43:700-707
  • Karayannakidis PD, Zotos A (2014) Fish processing byproducts as a potential source of gelatine: A review. J Aquat Food Prod T 25(1):65–92
  • Ledward DA (2000) Handbook of hydrocolloids, Chapter-4, Edited by G. O. Philips and P. A. Williams. UK. Woodhead Publishing in Food Science and Technology, 450
  • Nur Hanani ZA, Roos YH, Kerry JP (2014) Use and application of gelatine as potential biodegradable packagingmaterials for food products. Int J Biol Macromol 71:94-102
  • Ockerman HW, Hansen, CL (1988) Animal By-Product Processing. Ellis Horwood Ltd., Chichester England, 366
  • Sarbon NM, Badii F, Howell NK (2013) Preparation and characterisation of chicken skin gelatine as an alternative to mammalian gelatine. Food Hydrocolloids 30:143-151
  • Schrieber R, Gareis H (2007) Gelatine : Handbook. Theory and Industrial Practice, Wiley-VCH Verlag GmbH & Co . KGaA, Weinheim, 331-335
  • Uriarte-Montoya MH, Santacruz-Ortega H, Cinco-Moroyoqui FJ, Rouzaud-Sandez O, Plascencia-Jatomea M, Ezquerra-Brauer JM (2011) Giant squid skin gelatine: Chemical composition and biophysical characterization. Food Res Int 44:3243-3249
  • Yetim H (2011) Jelatin Üretimi, Özellikleri ve Kullanımı, 1. Ulusal Helal ve Sağlıklı Gıda Kongresi, 19-20 Kasım 2011, Kongre Kitabı, 86-94

Extraction of collagen and gelatine from animal wastes

Year 2020, Volume: 1 Issue: 1, 30 - 33, 19.06.2020

Abstract

Collagen is the structural protein found in connective tissues in mammals and comprises about 60% of whole body protein. Gelatine is the protein product obtained from collagen via various procedures such as thermal denaturation, partial hydrolysis and chemical treatments. Animals such as bovine, sheep, chicken and fish are most commonly used for the production of foods for human nutrition. The wastes such as skins and bones raised during manufacturing of meat products are considered as rich sources for collagen. Various procedures are developed to extract collagen and gelatine as well from those wastes. The resultant protein materials with different purities can be served as value added products promising various application fields based on their characteristics. Many types of collagen are present based on structural differences however, most of the collagen in the body consists the types of I, II and III. Type A and type B are also the two common types of gelatine derived from collagen via acid or alkali treatments at different isoelectric points. Differences in amino acid composition can be encountered in different gelatine types obtained from different sources as well. This study briefly summarizes recovery of collagen and gelatin from animal wastes. Well-defined collagen and gelatine obtained from those wastes can be used to develop biomaterials available for cell scaffolding in tissue engineering besides serving opportunity in manufacturing edible products.

References

  • Aberle ED, Forrest JC, Gerrard DE, Edward VM, Hedrick HB, Judge MD, Merkel RA (2001). Principlesof Meat Science, Kendall Hunt Pub Co., US
  • Anonim (2008) Türk gıda kodeksi renklendiriciler ve tatlandırıcılar dışındaki gıda katkı maddeleri tebliği (2008/22). Tarım ve Köyişleri Bakanlığı
  • Balian G, Bowes JH (1977) The structure and properties of collagen, the science and technology of gelatine, Academic Press, pp 1-27
  • Baziwane D, He Q (2003) Gelatine:the paramount food additive. Food Rev Int 19(4):423-435
  • DeMan JM (1999) Proteins: Animal proteins. The principles of food chemistry, Aspen Publishers, USA, pp 147-149
  • Duconseille A, Astruc T, Quintana N, Meersman F, Sante-Lhoutellier V (2015) Gelatine structure and composition linked to hard capsule dissolution: A review. Food Hydrocoll 43:360-376
  • Du L, Khiari Z, Pietrasik Z, Betti M (2013) Physicochemical and functional properties of gelatines extracted from turkey and chicken heads. Poultry Science 92:2463-2474
  • Eysturskaro J, Haug IJ, Ulset A, Joensen H, Draget KI (2010) Mechanical properties of mammalian and fish gelatines as a function of the contents of a-chain, β-chain, and low and high molecular weight fractions. Food Biophysics 5:9-16
  • Gomez-Guillen MC, Gimenez B, Lopez –Caballero ME, Montero MP (2011) Functional and bioactive properties of collagen and gelatine from alternative sources: A review. Food Hydrocoll 25:1813-1827
  • Gözükara EM (2001) Biyokimya, Dördüncü Baskı, Cilt 1, Nobel Tıp Kitapevleri, 166
  • Hattrem MN, Molnes S, Haug IJ, Draget KI (2015) Interfacial and rheological properties of gelatine based solid emulsions prepared with acid or alkali pretreated gelatines. Food Hydrocoll 43:700-707
  • Karayannakidis PD, Zotos A (2014) Fish processing byproducts as a potential source of gelatine: A review. J Aquat Food Prod T 25(1):65–92
  • Ledward DA (2000) Handbook of hydrocolloids, Chapter-4, Edited by G. O. Philips and P. A. Williams. UK. Woodhead Publishing in Food Science and Technology, 450
  • Nur Hanani ZA, Roos YH, Kerry JP (2014) Use and application of gelatine as potential biodegradable packagingmaterials for food products. Int J Biol Macromol 71:94-102
  • Ockerman HW, Hansen, CL (1988) Animal By-Product Processing. Ellis Horwood Ltd., Chichester England, 366
  • Sarbon NM, Badii F, Howell NK (2013) Preparation and characterisation of chicken skin gelatine as an alternative to mammalian gelatine. Food Hydrocolloids 30:143-151
  • Schrieber R, Gareis H (2007) Gelatine : Handbook. Theory and Industrial Practice, Wiley-VCH Verlag GmbH & Co . KGaA, Weinheim, 331-335
  • Uriarte-Montoya MH, Santacruz-Ortega H, Cinco-Moroyoqui FJ, Rouzaud-Sandez O, Plascencia-Jatomea M, Ezquerra-Brauer JM (2011) Giant squid skin gelatine: Chemical composition and biophysical characterization. Food Res Int 44:3243-3249
  • Yetim H (2011) Jelatin Üretimi, Özellikleri ve Kullanımı, 1. Ulusal Helal ve Sağlıklı Gıda Kongresi, 19-20 Kasım 2011, Kongre Kitabı, 86-94
There are 19 citations in total.

Details

Primary Language English
Subjects Engineering, Food Engineering
Journal Section Review Articles
Authors

Ayşegül Gündem This is me 0000-0003-2538-1631

Özgür Tarhan 0000-0001-7084-6253

Publication Date June 19, 2020
Acceptance Date June 17, 2020
Published in Issue Year 2020 Volume: 1 Issue: 1

Cite

APA Gündem, A., & Tarhan, Ö. (2020). Extraction of collagen and gelatine from animal wastes. Bulletin of Biotechnology, 1(1), 30-33.
AMA Gündem A, Tarhan Ö. Extraction of collagen and gelatine from animal wastes. Bull. Biotechnol. June 2020;1(1):30-33.
Chicago Gündem, Ayşegül, and Özgür Tarhan. “Extraction of Collagen and Gelatine from Animal Wastes”. Bulletin of Biotechnology 1, no. 1 (June 2020): 30-33.
EndNote Gündem A, Tarhan Ö (June 1, 2020) Extraction of collagen and gelatine from animal wastes. Bulletin of Biotechnology 1 1 30–33.
IEEE A. Gündem and Ö. Tarhan, “Extraction of collagen and gelatine from animal wastes”, Bull. Biotechnol., vol. 1, no. 1, pp. 30–33, 2020.
ISNAD Gündem, Ayşegül - Tarhan, Özgür. “Extraction of Collagen and Gelatine from Animal Wastes”. Bulletin of Biotechnology 1/1 (June 2020), 30-33.
JAMA Gündem A, Tarhan Ö. Extraction of collagen and gelatine from animal wastes. Bull. Biotechnol. 2020;1:30–33.
MLA Gündem, Ayşegül and Özgür Tarhan. “Extraction of Collagen and Gelatine from Animal Wastes”. Bulletin of Biotechnology, vol. 1, no. 1, 2020, pp. 30-33.
Vancouver Gündem A, Tarhan Ö. Extraction of collagen and gelatine from animal wastes. Bull. Biotechnol. 2020;1(1):30-3.