Features of the amino acid composition of gelatins from organs and tissues of a number of farm animals

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Gelatins are formed during technological stages of processing animal connective tissue proteins (primarily – collagens) and, from a biochemical point of view, are represented as various polypeptide products. In most cases, gelatins as commercial products are 52.5% made from the skin and bones of cattle; 46.0% – from pig skin and only 1.5% – using other animals. At the beginning of the 21st century, the bulk of gelatins produced are used in food products, about a third in the medical sector, and only about 6% in technical or other industrial applications. Currently, trends towards a healthy lifestyle have intensified, which, along with the religious and cultural traditions of many countries, encourages scientists to look for sources of gelatins that are not related to mammals, but are close to them in physicochemical and functional characteristics. Therefore, recently there has been a tendency that the gigantic volume of production of gelatins from mammals (cattle and pigs) is beginning to decline, although not significantly so far, compared with the relative increase in the production of gelatins from by-products and waste from industrial poultry farming. Moreover, over the past decades, global poultry meat production has increased by more than a third. The optimal content of amino acids (AA) and their ratios in gelatins from cattle and pig skin for their further use is shown. Of course, the AA content in gelatins from pig and cattle skin obtained under different technological conditions may differ significantly. However, in general, these differences are not critical and therefore, sometimes gelatins are obtained from a mixture of animal waste. Recently, in Russia, a composition of protein ingredients from hydrolysates of pig and cattle skin with the addition of dried blood plasma was proposed, which had a significantly better AA composition than in traditional gelatins, which allowed the authors to assume increased biological and nutritional value of the developed product. In addition, a number of authors have discovered an improvement in a number of indicators and biological properties of gelatins from a mixture of animal waste with the formation of a number of specific peptides. Thus, new compositions based on known gelatins with an optimal AA composition are currently being actively developed, leading to improved nutritional and functional properties. The fundamental and applied significance of this review lies in a detailed description of the main studies on the amino acid composition of gelatins and identifying their relationship with the key biochemical and technological indicators of gelatin-based materials.

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Sobre autores

S. Zaitsev

Federal Research Center for Animal Husbandry named after Academy Member L.K. Ernst

Autor responsável pela correspondência
Email: s.y.zaitsev@mail.ru
Rússia, Dubrovitsy 60, Podolsk, 142132

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