Jelatin ve Fizikokimyasal Özellikleri

Jelatin hayvansal deri, kemik ve bağ dokusunun temel bir bileşeni olan kollajenin kontrollü şartlarda hidrolizi ile elde edilen bir biyopolimerdir. Kendine özgü fonksiyonel ve teknolojik avantajlarından dolayı jelatin, özellikle gıda endüstrisinde jelleştirici, kıvam artırıcı, su bağlayıcı, emülsifiye edici, köpük oluşturucu ve film oluşturucu olarak kullanılan ve büyük ölçüde saf bir proteindir. Pazardaki diğer hidrokolloidlerden hiçbirisi yukarıda bahsedilen tüm bu özellikleri karşılayamamaktadır. Ayrıca jelatin ilaç, kozmetik ve fotoğrafçılık gibi bazı endüstrilerde de kullanılabilmektedir. Bu derlemede kollajenin yapısı, jelatinin yapısı, jelatinin üretimi ve fizikokimyasal özellikleri açıklanmaya çalışılmıştır.

Gelatin and Its Physicochemical Properties

Gelatin is a biopolymer derived by controlled hydrolysis of collagen, which is the principal constituent of animal skin, bone, and connective tissue. Gelatin is a substantially pure protein used especially in food industry as gelling, thickening, water binding, emulsifying, foaming and film forming agent because of its specific functional and technological advantages. None of the other hydrocolloids on the market is capable of covering all of these properties.Moreover, gelatin could be used in some industries such as pharmaceutical, cosmetics and photographic. In this study, the structures of collagen and gelatin, the production and the physicochemical properties of gelatin are reviewed.

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