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Journals / Gıda / 2016 / Cilt: 41 - Sayı: 3

CHARACTERISTICS of GELATINE PRODUCED from DIFFERENT SOURCES

FARKLI KAYNAKLARDAN ÜRETİLEN JELATİNİN ÖZELLİKLERİ VE SAĞLIK ÜZERİNE ETKİLERİ

Elif AYKIN
Mustafa ERBAŞ
Journal
Gıda
Pages
179–187
Publication Date
2016-06-01
DOI
—
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

In this article hasbeen compiled characteristics of gelatin obtained from various sources and their effects on health ofgelatin hydrolysate

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In recent years, it increased the number of studies on extracting the gelatin from different sources andimproving the extraction conditions.
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Key Findings & Data:The physicochemical and functional properties of gelatin aredifferent depending on the composition of amino acids and peptide content.
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Conclusion & Impact:In this article hasbeen compiled characteristics of gelatin obtained from various sources and their effects on health ofgelatin hydrolysate
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Jelatin · kollajen · peptit

Abstract

In recent years, it increased the number of studies on extracting the gelatin from different sources andimproving the extraction conditions. The physicochemical and functional properties of gelatin aredifferent depending on the composition of amino acids and peptide content. In particular, the gelatinextracted from fish skin constitute an alternative source for halal and kosher products. In previousstudies was determined that the gelatin derived from chicken skin had similar physicochemical propertiesto commercial beef gelatin. In addition, the bioactive peptides obtained by enzymatic hydrolysis ofcollagen or gelatin are valuable compounds having physiological functions such as antihypertensive/ACEinhibitory activity, cryoprotectant, antidiabetic, antidepression and anti-Alzheimer. In this article hasbeen compiled characteristics of gelatin obtained from various sources and their effects on health ofgelatin hydrolysate

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Cite This Article

AYKIN, E., ERBAŞ, M. (2016). CHARACTERISTICS of GELATINE PRODUCED from DIFFERENT SOURCES. Gıda, Cilt: 41 - Sayı: 3, 179–187. https://ajindex.com/articles/39385

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References (9)

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