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| Recent Progress in Understanding the Factors Influencing the Gel Properties of Collagen |
| ZHAO Gaiming, RU Ang, ZHANG Guiyan, TIAN Wei, ZHU Chaozhi, JIA Yutang |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.College of Animal Technology, Henan Agricultural University, Zhengzhou 450002, China; 3.Hefei Comprehensive Experimental Station of National Beef Cattle Industry Technology System, Hefei 230000, China |
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Abstract Considering that by-products of livestock, poultry and fish have low utilization rate and low added value and there are monotonous collagen gel foods available in the market, this article outlines the concept, source and structure of collagen, summarizes the influence of environmental factors such as collagen concentration, pH value, and heating temperature on the gel properties of collagen, and reviews the current progress in applying seven additives such as γ-polyglutamic acid, carrageenan, natural plant polyphenols, alcohols, salts, glutamine transaminase and sodium polyacrylate to improve the gel properties of collagen. This article points out the shortcomings of the current studies on collagen gels and possible future research directions, in order to provide ideas and evidence for the development of collagen gel foods from livestock, poultry and fish by-products and for improved application of collagen gels in the food industry and other fields.
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2020, Vol. 34 
