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Collagen and gelatin have been widely used in the food, pharmaceutical, and cosmetic industries due to their excellent biocompatibility, easy biodegradability, and weak antigenicity. Fish collagen and gelatin are of renewed interest, owing to the safety and religious concerns of their mammalian counterparts. The structure of collagen has been studied using various modern technologies, and interpretation of the raw data should be done with caution. The structure of collagen may vary with sources and seasons, which may affect its applications and optimal extraction conditions. Numerous studies have investigated the bioactivities and biological effects of collagen, gelatin, and their hydrolysis peptides, using both in vitro and in vivo assay models. In addition to their established nutritional value as a protein source, collagen and collagen-derived products may exert various potential biological activities on cells in the extracellular matrix through the corresponding food-derived peptides after ingestion, and this might justify their applications in dietary supplements and pharmaceutical preparations. Moreover, an increasing number of novel applications have been found for collagen and gelatin. Therefore, this review covers the current understanding of the structure, bioactivities, and biological effects of collagen, gelatin, and gelatin hydrolysates as well as their most recent applications.

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printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. Innfoo (2018),

The hardening of high-protein bars causes problems in their acceptability to consumers. Maillard reaction is one of the mechanisms contributing to the hardening of bar matrix, particularly for the late stage of storage. The replacement of reducing sugars with nonreducing ingredients such as sugar alcohols in the formula will minimize the changes in texture.

9Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels 10 of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) 11 (LFCA4). Control full fat cheese (CFFC) and control low fat cheese (CLFC) were used for 12 comparison. Physical characteristics, namely texture profile, microstructure, transverse 13 relaxation time (T 2 ) distribution (measured by low-field NMR) and color were analysed 14 periodically during ripening until 180 days. Texture profile analysis illustrated a significant 15 improvement in texture of alginate added LFC (P<0.05) as compared to CLFC. The textural 16 attributes of LFCA1 ripened for 30 days were comparable to CFFC ripened for 60 days and 17 beyond. A close resemblance in textural attributes between alginate added LFC and CFFC, 18 not previously reported when using other fat replacers, was observed. Scanning electron 19 micrograph (SEM) images revealed that alginate added LFCs had smoother surfaces as 20 compared to CFFC and CLFC, and the dense and compact protein matrix characteristic of 21 CLFC was not observed. Confocal laser scanning microscopy (CLSM) suggested that the fat 22 particle size, area and volume were affected in all LFCs due to their lower fat level and these 23 parameters increased during ripening in CFFC. NMR results revealed increase in higher 24 mobility water fraction in alginate added cheese compared to CFFC and CLFC. Hunter L, a 25 and b values for alginate added LFCs indicated that they were whiter than CLFC and less 26 yellowish than CFFC at the beginning of ripening; the color of some of the alginate added 27 LFCs was comparable to CFFC after 120 days of ripening. Overall, addition of alginate 28 significantly improved the textural, microstructural properties and color of LFCs, affirming 29 its potential as a promising texture modifier.30