UDC 636.2.034 + 636.08
DOI: 10.36871/vet.zoo.bio.202306015
Authors
Sergei Y. Zaitsev,
Federal Research Center for Animal Husbandry named after Academy Member L. K. Ernst,
Dubrovitsy, Russia
Abstract
The amino acid composition of gelatins, as well as their other properties, varies significantly
depending on the sources and types of initial collagens and a number of technological conditions
for their production. On the other hand, the amino acid composition of gelatins is one of the
important indicators characterizing the quality of these intermediates, which consist of a number of
peptide substances. According to the author, gelatin is a polypeptide product of the hydrolysis of the
original protein – animal collagen. This complex definition is a combination of a number of known
gelatin definitions. The need for this review is due to the fact that there are numerous, but not
systematized, data on the content of amino acids in gelatin isolated from various tissues of cattle
(large horn cattle), such as hide, bones, etc. To determine the amino acid composition of biological
samples, various methods are used, one of which is widely used in scientific research, the method of
high performance liquid chromatography in a variety of ion-exchange chromatography.
It is well known that gelatins are obtained from the collagen of a number of animals after treatment
for about a day with various acids or alkalis (with possible hydrolysis by enzymes) in a cyclic
technological process. This review critically discusses the results of pre-treatment of starting materials
with hydrochloric, acetic, citric acid (for 21–26 hours) with further extraction under various
conditions and features of the amino acid composition of the resulting gelatins. Changes in the amino
acid composition of gelatins after the treatment of bovine collagen with various preparations under
specified conditions are discussed in detail. The scientific and practical significance of this review lies
in a detailed description of the main studies on the amino acid composition of gelatins and the identification
of correlations between various biochemical and technological indicators of these products.
Keywords
animal biochemistry, cattle, proteins, gelatins and collagens, amino acid composition
