• Journal of Life Science
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• v.6 no.1
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• pp.14-26
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• 1996

In order to effectively utilize fish(Cod, Gadus macrocephalus) bone obtained as fish waste in fish manufactory, the preparation of the fish bone gelatin were attempted by heat extracting method from collagen protein contained in the fish bone. The methods of two kinds pretreatments (the B-type by alkali pretreatment and the E-type by enzyme pretreatment) for fish bone and the optimal extraction conditions to prepare gelatin from pretreated fish bone were investigated. Physical properties and functionalities of the two type fish bone gelatins obtained were compared with the commercial gelatin and the fish skin gelatin. The optimal extraction conditions of the B-type and the E-type gelatins were 5 folds of added water with material(w/w), pH 5.0, 3 hrs of extraction time and 60$\circ$C of extraction temperature. The yield of the B-type and the E-type gelatins were 32.6% and 28.1 %, respectively. The B-type gelatin was superior to the E-type un all physical properties. Molecular weight of the B-type was larger than that of the E-type due to its pretreatment method. Among the composition of amino acids, the amino acids such as glycine, alanine, glutamic acid and imino acids(proline and hydroxyproline) were responsible for 68$\sim$70% of the total amino acids. Functionalities of the fish bone gelatin were almost similar to commercial gelatin.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.93-102
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• 1992

In order to reduce long preparating time for alkali pretreated B-type gelatin, enzyme pretreatment was tried on flounder(Limanda aspera) skin for I-type gelatin. The optimal extraction conditions of the B-type gelatin were 9 folds of added water with material(w/w), 3 hrs of extraction time, $60^{\circ}C$ of extraction temperature and pH 5. The maximum amount of I-type gelatin was extracted at $60^{\circ}C$ for 3 hrs using water controlled to pH 6.0(material : water= 1:9, w/w). The yields of the B- and E-type gelatin were $64.2\%\;and\;59.2\%,$ respectively. The B-type was superior to the B-type in physical properties such as jelly strength, viscosity and electric conductivity. Molecular weight of B-type was so far larger than that of the E-type due to different pretreatment method. Hydrolysis ratio of the E-type was higher than that of the B-type because of its molecular weight. Results suggest that B-type product would be better than I-type as fish skin gelatin but E-type was desirable in hydrolyzate preparation.

• Preventive Nutrition and Food Science
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• v.2 no.3
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• pp.263-268
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• 1997

Gelatin is a high molecular weight polypeptide derived fro mcollgen, theprimary protein component of animal connective tissues, which include bone, skin and tendon. Gelatin is usually produced from two different sources of raw materials (skins or bones) which are processed in two ways(line or acid). According to this pretreatment, gelatin can be divided into elatin type A(acid) and B(lime). The market is essentially driven by thre demand sectors: food, harmaceuticals(capsules) and photography. Although there is some potential threat in the photography sector, the oher tow sectors are well placed for futher growth.

• Macromolecular Research
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• v.17 no.7
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• pp.464-468
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• 2009

Gelatin nanoparticles derived from bovine or porcine have been developed as various types of drug delivery system, and they need to be cross-linked to maintain their physicochemical properties in aqueous environments. Although gelatin is a widely used material in pharmaceutical industries, the safety issue of animal-origin gelatins, such as transmissible mad cow disease and anaphylaxis, remains to be solved. The purpose of this study was to prepare type A gelatin (GA) nanoparticles by modified, two-step, desolvation method and compare the toxicity of the resulting GA nanoparticles with recombinant human gelatin (rHG) nanoparticles. The GA nanoparticles were characterized, and drug loading and release pattern were measured. FITC-BSA, a model protein, was efficiently loaded in the nanoparticles and then released in a biphasic and sustained release pattern without an initial burst. In particular, the cell viability of the GA nanoparticles was less than that of the rHG nanoparticles. This finding suggests that rHG nanoparticles should be considered as an alternative to animal-origin gelatin nanoparticles in order to minimize the safety problems.

• Journal of Pharmaceutical Investigation
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• v.14 no.4
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• pp.183-188
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• 1984

The interactions of FD & C Red No.3 (erythrosine) in 1 or 2% concentrations with various types of pharmaceutical gelatins were studied. In visible region spectroscopy type A gelatin showed 6 nm bathochromic shift in ${\lambda}_{max}$ of erythrosine, but no shifts were observed in other gelatins. Various results were obtained in the decrease of absorbance from 0.06 to 0.25. In dissolution study, the gelatin that showed the greatest spectral change exhibited the worst profile. From above results, it is concluded that erythrosine interacted to the greatest extent with type A gelatin and in the case of type B gelatin the degree of the interaction in different according to their specifications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.398-406
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• 1992

In order to develop a new flavourant using the fish skin gelatin, the proteolytic renditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows : reaction temperature, 55$^{\circ}C$ : pH, 9.0 : enzyme concentration, 0.1% : re-action time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin un-der the renditions stated above were 63% and 82%, respectively. The rnajor molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.965-970
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• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.209-214
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• 2016

The aim of this study was to investigate the effects of pork skin gelatin on the physicochemical properties (pH, CIE color value, water holding capacity, cooking yield, viscosity, proximate composition, and texture profile analysis) of emulsion-type sausage. Emulsion-type sausages were manufactured with 0% (control), 1%, 3%, and 5% pork skin gelatin. Moisture contents of samples containing 3% and 5% pork skin gelatin were significantly higher than those of the control and samples containing 1% pork skin gelatin (P<0.05). Protein contents were the highest in samples containing 5% pork skin gelatin (P<0.05). The pH values of uncooked and cooked samples increased with increasing pork skin gelatin level (P<0.05). The lightness and yellowness values of cooked samples containing pork skin gelatin were higher than those of the control (P<0.05). In addition, redness values of cooked samples containing 3% and 5% pork skin gelatin were significantly lower than those of the control and samples containing 1% pork skin gelatin (P<0.05). Water holding capacity (WHC) was the lowest in control, and samples containing 3% and 5% pork skin gelatin had significantly higher WHC compared to the other samples (P<0.05). Cooking yield of samples increased with increasing concentration of pork skin gelatin (P<0.05). Samples containing 3% and 5% pork skin gelatin showed higher viscosity than the control and sample containing 1% pork skin gelatin (P<0.05). Springiness, cohesiveness, and chewiness of samples were not significantly different among the samples. Hardness values of the control and sample containing 1% pork skin gelatin were lower than those of other samples (P<0.05), and samples containing 5% pork skin gelatin had the highest hardness (P<0.05). Gumminess of sample containing 5% pork skin gelatin was significantly higher than that of the control (P<0.05). The results show that pork skin gelatin could improve the potential of emulsion-type sausage physicochemical properties.

• Journal of Animal Reproduction and Biotechnology
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• v.38 no.3
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• pp.121-130
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• 2023

Background: Coating a culture plate with molecules that aid in cell adhesion is a technique widely used to produce animal cell cultures. Extracellular matrix (ECM) is known for its efficiency in promoting adhesion, survival, and proliferation of adherent cells. Gelatin, a cost-effective type of ECM, is widely used in animal cell cultures including feeder-free embryonic stem (ES) cells. However, the optimal concentration of gelatin is a point of debate among researchers, with no studies having established the optimal gelatin concentration. Methods: In this study, we coated plastic plates with gelatin in a concentration-dependent manner and assessed Young's modulus using atomic force microscopy (AFM) to investigate the microstructure of the surface of each plastic plate. The adhesion, proliferation, and differentiation of the ESCs were compared and analyzed revealing differences in surface microstructure dependent on coating concentration. Results: According to AFM analysis, there was a clear difference in the microstructure of the surface according to the presence or absence of the gelatin coating, and it was confirmed that there was no difference at a concentration of 0.5% or more. ES cell also confirmed the difference in cell adhesion, proliferation, and differentiation according to the presence or absence of gelatin coating, and also it showed no difference over the concentration of 0.5%. Conclusions: The optimum gelatin-coating for the maintenance and differentiation of ES cells is 0.5%, and the gelatin concentration-mediated microenvironment and ES cell signaling are closely correlated.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.911-915
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• 2002

This study was conducted to determine optimum levels of flavoring materials for gel-type dessert using chicken feet gelatin. Effects of levels of sucrose, citric acid and strawberry flavoring on the consumer acceptability of gelatin desserts were examined and the optimum levels were determined using response surface methodology. The optimum levels of flavoring materials determined for gelatin dessert containing 2% gelatin powder, were 19, 0.50, and 0.35% for sucrose, citric acid, and strawberry flavoring, respectively.