Collagen


 

COLLAGEN

 

Collagen is the structural protein of different connective tissues in the human and mammalian body and constitutes more than one-third of body proteins. It has a triple helix structure stabilized by hydrogen bonds. The heating denatures the protein structure of collagen and turns them into gelatin. Collagen is extensively used in food, pharmaceuticals, and personal care products besides the food industry.

 

Collagen in the Food and Beverage Industry

 

The characteristics of collagen are divided into three groups:

  1. Gelling behavior-related features such as texturizing, thickening, gel formation, and water-binding capacity.
  2. Surface behavior related characteristics that emulsion, foam formation, stabilization, adhesion, cohesion, etc.
  3. Collagen is a favorable surface-active agent and shows the ability to penetrate a lipid-free interface.

 

In this day and age, collagen is a more desired ingredient in the healthy-food sector. As a result of the pace of life, lousy diet habitats, and of course, aging, collagen production in the body decreases. Most people don't prefer collagen injection; hence the second-best alternative to supply collagen is oral intake. Therefore, collagen is combined with various foods and beverages. Collagen is also blended with food additives. For example, sausage and bologna products can be enhanced with collagen additives. Another example is that the addition of chicken feet collagen into the jelly products was also well accepted by consumers. Another application is edible film and coating, which barrier membrane to protect against oxygen and moisture migration.

From juice to coffee to energy drink, collagen-infused drinks have been produced. It is claimed that the collagen drink stimulates the collagen-producing mechanism in the body.

Pigskin, bovine hide, and bones are common sources used for industrially-used collagen. On the other hand, fish, sponges, and jellyfish draw attention recently because of the haram issue.

 

 

Collagen is one of the main proteins, mostly located on connective tissue. It has different industrial applications. People can need additional collagen intake, so different combinations with different foods and beverages have been performed, such as processed meat, edible film and coatings of foods, food additives, and various drinks.

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CONTENT: Melisa GÜÇLÜ

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REFERENCES

 

Hashim, P., Mohd Ridzwan, M. S., Bakar, J. and Mat Hashim, D. (2015) Collagen in food and beverage industries The International Food Research Journal, 22(1), 1-8. Retrieved from http://www.ifrj.upm.edu.my/22%20(01)%202015/(1).pdf

 

New World Sciences Academy, 15(1), 24-35. doi:10.12739/nwsa.2020.15.1.5a0130 Retrieved from https://dergipark.org.tr/tr/download/article-file/952486

 

Song, Hongdong & Li, Bo. (2017). Beneficial Effects of Collagen Hydrolysate: A Review on Recent Developments. Biomed J Sci & Tech Res. 1. 1-4.

 

Uğurlu, E., Duysak, Ö, Saygılı, I., Uğur, S., & Sayın, S. (2020). Denizel Omurgasiz Canlilardan Elde Edilen Kolajenler Ve Kullanim Alanlari.