Acidic gelatin is useful in delivering acidic bioactive agents whereas basic gelatin is useful in delivering acidic bioactive agents. The gelatin obtained from collagen can be either acidic or basic depending on the method of extraction. It is translucent, colorless, and nearly tasteless powder. Gelatin consists of a large number of glycine, proline, and 4-hydroxy proline residues ( Fig. 3.7).
#Gelatin bovine skin#
Gelatin is a biopolymer which is prepared by thermal denaturalization of collagen, which is available in animal skin and bones in the presence of dilute acids. (2014) reported that iron-oxide-coated gelatin nanoparticles were used as an MRI contrast agent. (2013) reported that quantum-dot-coated supramolecular gelatin nanoparticles were used as MMPs-responsive cancer cell imaging probes. (2011) reported that fluorescent poly(methacrylic acid)-coated gelatin (FPMAAG) nanoparticles were used as a fluorescence imaging agent for detecting cancer cells. Skaat and Margel (2009) reported that a gelatin-coated fluorescent–maghemite nanoparticle was used as a multimodality imaging agent for amyloid-beta fibril detection. Desolvation, coacervation, and water-in-oil (W/O) emulsion are a few commonly employed techniques for preparation of gelatin nanoparticles. Gelatin–DNA nanospheres have also been reported as a potent gene delivery vehicle. Chitosan conjugated gelatin, poly(DL-lactide)-grafted gelatin, PEG-modified gelatin, and thiolated derivatives of gelatin were some of the reported gelatin derivatives with wide pharmaceutical applications. In addition, gelatin is a biocompatible and non-immunogenic substrate of matrix metalloproteinases (MMPs). Gelatin has been exploited as a drug carrier agent, owing to its unique chemical and physical nature. Depending on the process used, two types of gelatin, namely type A (acid hydrolysis) and type B (alkaline hydrolysis) are generally obtained.
Gelatin is one type of protein produced by the partial hydrolysis of native collagen. Parasuraman Padmanabhan, in Nanobiomaterials in Medical Imaging, 2016 4.4.15 Gelatin-Based Nanoparticles as Imaging Agents Most edible gelatin is type A, but type B is also used ( Figure 6). For this use, gelatin is sold either premixed with sugar and flavorings or as unflavored gelatin packets. The largest use of edible gelatin in the United States, however, is in the preparation of gelatin desserts in 1.5–2.5% concentrations. Gelatin has also found new uses as an emulsifier and extender in the production of reduced-fat margarine products. Use of gelatin to form soft, chewy candies, so-called gummy candies, has increased worldwide gelatin demand significantly. In meat products, such as canned hams, various luncheon meats, corned beef, chicken rolls, jellied beef, and other similar products, gelatin in 1–5% concentration helps to retain the natural juices and enhance texture and flavor. In these instances, gelatin decreases the dissolution rate. Many lozenges, wafers, and candy coatings contain up to 1% gelatin. Marshmallows contain as much as 1.5% gelatin to restrain the crystallization of sugar, thereby keeping the marshmallows soft and plastic gelatin also increases viscosity and stabilizes the foam in the manufacturing process. In sour cream and cottage cheese, gelatin inhibits water separation, that is, syneresis.
For example, a 250-Bloom gelatin may be utilized at concentrations ranging from 0.25% in frozen pies to 0.5% in ice cream the use of gelatin in ice cream has greatly diminished. Gelatin products having a wide range of Bloom and viscosity values are utilized in the manufacture of food products, specific properties being selected depending on the needs of the application. In dairy products and frozen foods, gelatin’s protective colloid property prevents crystallization of ice and sugar. Gelatin formulations in the food industry use almost exclusively water or aqueous polyhydric alcohols as solvents for candy, marshmallow, or dessert preparations.