Fish Gelatin: Characteristics, Functional Properties, Applications and Future Potentials

被引：145
作者：
Alfaro, Alexandre da Trindade [1 ]
Balbinot, Evellin [2 ]
Weber, Cleusa I. [1 ]
Tonial, Ivane B. [1 ]
Machado-Lunkes, Alessandra [1 ]
机构：
[1] Fed Technol Univ Parana UTFPR, Lab Food Technol Linha Santa Barbara, Fac Engn, S-N Caixa Postal 135, BR-85601970 Francisco Beltrao, PR, Brazil
[2] Fed Univ Santa Catarina UFSC, Ctr Agr Sci, Food Chem Lab, BR-88034001 Florianopolis, SC, Brazil
来源：
FOOD ENGINEERING REVIEWS | 2015年 / 7卷 / 01期
关键词：
Fish; By-products; Gelatin; Properties; Applications; Future potentials; COD GADUS-MORHUA; SKIN GELATIN; RHEOLOGICAL PROPERTIES; ANTIOXIDANT PROPERTIES; MECHANICAL-PROPERTIES; CHEMICAL-COMPOSITIONS; PHYSICAL-PROPERTIES; BIOACTIVE PEPTIDES; BIGEYE SNAPPER; TUNA-SKIN;
D O I：
10.1007/s12393-014-9096-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Gelatin, an important biopolymer derived from collagen, is widely used by various industries because of its functional and technological properties. The vast majority of commercial gelatin is derived from mammals, but due to many sociocultural and religious reasons, there is an increasing demand for alternative sources. The by-products generated by the fish-processing industry are a potential source for the production of gelatin. The high potential of fish gelatin production is due to the large quantities of collagen by-products generated. However, the main restriction to its use regards their lower rheological properties when compared to mammalian gelatin, which limits its range of applications. This review discusses the latest scientific literature about the main characteristics and functional properties of fish gelatin, which shows the main strategies used to improve its properties, as well as its applications and future potentials.
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收藏
页码：33 / 44
页数：12
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