Gelatin: A valuable protein for food and pharmaceutical industries: Review

被引：401

作者：

Djagny, KB ^{[1
]}

Wang, Z ^{[1
]}

Xu, SY ^{[1
]}

机构：

[1] So Yantze Univ, Sch Food Sci & Technol, Wuxi 214036, Peoples R China

来源：

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 2001年 / 41卷 / 06期

关键词：

manufacturing technology; chemical composition; model building; biological activity; physicochemical properties; protein modification;

D O I：

10.1080/20014091091904

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin - an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals.

引用

页码：481 / 492

页数：12

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