Gelatin structure and composition linked to hard capsule dissolution: A review

被引：329

作者：

Duconseille, Anne ^{[1
]}

Astruc, Thierry ^{[1
]}

Quintana, Naira ^{[2
]}

Meersman, Filip ^{[2
]}

Sante-Lhoutellier, Veronique ^{[1
]}

机构：

[1] INRA Clermont Ferrand Theix, QuaPA UR370, F-63122 St Genes Champanelle, France

[2] Rousselot NV, B-9000 Ghent, Belgium

来源：

FOOD HYDROCOLLOIDS | 2015年 / 43卷

关键词：

Gelatin dissolution; Collagen structure; Aggregates; Cross-links; Gelatin molecular weights; Hard capsules; COLLAGEN TYPE-I; CROSS-LINKING; FISH GELATIN; PHYSICOCHEMICAL CHARACTERIZATION; HUMAN-SKIN; BONE; GELS; ISODESMOSINE; PROGRESSION; TEMPERATURE;

D O I：

10.1016/j.foodhyd.2014.06.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gelatin obtained from pig skin constitutes about 50% of world production and is mainly composed of collagen extracted from skin by acidic baths and thermal treatments. The gelatin is used to make various products, notably hard gelatin capsules (HGC) which of varying solubility in water. This issue has been known for many years and has been, and remains, a subject of study and debate. The main reason for low gelatin dissolution rates is its tendency to form cross-links in the denatured collagen chains under specific conditions which stabilize the gel network and prevent dissolution. As it is extracted from animal tissues, gelatin may contain molecules other than collagen (sugars, lipids and other proteins) which may react with collagen chains to form covalent bonds. Although this biopolymer has been the subject of numerous publications, its structure and composition is not well defined. Indeed, there are many differences from an article to another. Consequently, the causes of HGC dissolution are not well identified and controlled. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：360 / 376

页数：17

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