Gelatin and Collagen

8/10/2019 Gelatin and Collagen

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GELATIN AND COLLAGEN

M Zakiyul Fikri

DEPARTEMEN KELAUTAN

FAKULTAS PERIKANAN DAN ILMU KELAUTAN

UNIVERSITAS AIRLANGGA


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GELATIN

DEFINITION :

Protein derived from collagen via tropocollagen when

heated for an extended period; useful in gel formation.

(McWilliams, M. 1989)

Kristal polimer yang bersifat termoplastik dan viskoelastik.

(Phillips et al. 1989)

Stabilizing and gelling agent


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Gelatin adalah derivat protein dari serat kolagen yang ada pada kulit,

tulang, dan tulang rawan. Susunan asam aminonya hampir mirip

dengan kolagen, dimana glisin sebagai asam amino utama dan

merupakan 2/3 dari seluruh asam amino yang akan menyusunnya,1/3 asam amino yang tersisa diisi oleh prolin dan hidroksiprolin

Sifat gelatin tipe A dan tipe B


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Standar mutu gelatin

Sumber: SNI 06-3735-1995


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Persyaratan gelatin berdasarkan FAO

Sumber: JECFA (2003)


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Struktur dasar kolagen (Gelse et al. 2003).


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Molekul dasar pembentuk kolagen adalah tiga unit rantai

polipeptida yang saling berpilin membentuk struktur triple heliks

yang lebih dikenal dengan istilah tropokolagen

Kolagen triple heliks ini distabilkan terutama oleh ikatan hidrogenbaik ikatan intramolekul yang terjadi antara rantai-rantai molekul

tropokolagen maupun ikatan intermolekul antara molekul dalam

tropokolagen


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COMPOSITION :

The origin of gelatin is the tropocollagen

strands of collagen, a protein in the

connective tissue of meat that undergoesa change during heating. Three strands of

tropocollagen crosslink to form a fibrous

strand, and three of these strands then

crosslinks to form a molecule of the

connective tissue protein called collagen.


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MANUFACTURING:

Commercially, gelat in is prepared by extract ion

f rom bones and skins of m eat animals. It can

be extracted by either acid or alkal i treatment,

but alka li t reatment is the method used most

commonly to o bta in gelatin commercial ly.

This is a lengthy process requir ing as long as

10 months o f soaking in l ime to obta in the

col lagen stoc k and then several extract ion with

ho t water to ob tain the gelat in from its parent

compounds.


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Skin/Bones Extraction Drying Gelatin

PREPARATION

The first extraction of gelatin from collagen stock yields a gelatin that

is fairly viscous, possesing a high gel strength. With subsequent

extractions, the viscosity and gel strength decline gradually.

Commercial gelatin are a blend of more than one extraction.

The final step in manufacturing gelatin is drying. The dried product

can be pulverized, granulated, flaked, or left in sheets. The form

available to the retail market is granulated gelatin.


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PROPERTIES

Hydrat ion

When gelatin is to be used in food preparation, the first step

Is to convert it form a firm, friable substance to one that is soft

and pliable

The elongated gelatin molecules have many polar groups exposed,making it possible for water to be bound by hydrogen bonds at

many points along each molecule.

The swelling of gelatin resulting from the absorption of water is

influenced by the pH and the presence of salts.

Many gelatins, the pH at which hydration is at a maximum is around

pH 3.2 to 3.5 or 9.


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PROPERTIES

Sol Formation

After hydration of gelatin in cold water, the swollen gelatin can be

dispersed readily in hot water or other hot liquid.

Apparently this ability to be dispersed as a sol is aided by the

physical dissociation of the gelatin molecules in their closely packed

dehydrated state.The distancing that occurs between gelatin molecules weakens

intermolecular association and enables hot water to complete the

dissociation, allowing the long gelatin molecules to move freely as

the discontinuous phase in the sol.

The high temperature facilitates the breaking of week hydrogen

bonds that exist in the hydrated gelatin.For gelatin to be an acceptable ingredient in any food product, the

individual molecules must be dispersed in very hot liquid.

When molecules adhere to each other rather than dispersing, their

fibrous and compact nature makes them quite rubbery and tenacious,

characteristics that definitely are undesirable in foods.


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PROPERTIES

Enzymatic Hydrol is is

Papain : Proteolytic enzyme in papaya capable of cleaving gelatin so

that it loses its gel-forming ability

Bromelin: Proteolytic enzyme in pineapple

Ficin : Proteolytic enzyme in figs

Actinidin: Proteolytic enzyme in kiwi fruit


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PROPERTIES

GelFormat ion

Thixotrophic: Capable of undergoing thixotrophy (the transition to a

sol from a gel on agitation)

Under appropriate conditions, a gelatin sol can convert to a gel as

the sol is cooled

The formation of gelatin gel is endothermic and occurs gradually as

the energy of the system dissipates. A surface film forms as some ofthe gelatin molecules crosslink in a comparatively compact

configuration.


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PROSES PEMBENTUKAN GEL PADA GELATIN

molekul gelatin

yang kompak

air airmolekul

gelatin yang

panjang seperti

benang

SOL(gelatin terdispersi dalam air)

GEL(gelatin terdispersi dalam

jaringan gelatin)


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COLLAGEN

Jar ingan ikat terdir i dar i serat pro tein k olagen dan

elast in yang mengandun g pol isakar ida dan bermacam-

macam kom ponen organik dan anorganik

Komposisi :

Komponen asam amino yang paling banyak terkandung :

1/3 Glisin, 6-10 % Hidroksiprolin, 10-12 % Prolin

(komponen ini memberikan stabilitas termal pada kolagen)


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RANGKAIAN

ASAM AMINO

Rantai pol ipept ida mengandung tr ip le gl is in d engan dist r ibusi :

gly - x - x

gly - x - l

gly - l - x

gly - l - l

Sangat polar

Non polar

Keterangan:l = residu asam amino (hidroksiprolin dan prolin)

x = residu asam amino lainnya


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STRUKTUR KOLAGEN

Molekul dasar pembentuk kolagen disebut tropokolagen, yang mempunyaistruktur batang dengan berat molekul (BM) 300.000 dan didalamnya terdapat

tiga rantai polipeptida yang sama panjang membentuk struktur heliks.

Kolagen terdapat di jaringan dalam bentuk triple helix, yaitumolekul

tropokolagen yang dideretkan menurut susunan yang bergantian, seperempat

panjang tumpang tindih membentuk fibril yang bertumpuk-tumpuk sehingga

membentuk jaringan ikat.

Pembentukan struktur ini berlangsung dalam kondisi kandungan hidroksiprolin

dan hidroksisilin tinggi, kandunganasam amino dwi asam dan dwibasa tinggi,

serta triptofan dan sistin.

Susunan asam amino khusus tersebut mengakibatkan ikatan silang antar rantaisehingga kolagen mudah menggembung dalam keadaan asam atau basa

(deMan 1997)


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Pengelompokan tipe-tipe kolagen

Berdasarkan struktur dan

susunan supramolekul


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PEPTIDE LINKAGE


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PENGARUH PEMANASANTERHADAP

STRUKTUR KOLAGEN

Pada saat suhu pemanasan mencapai 400C

Pada saat suhu pemanasan naik menjadi 600C

Pemanasan serat kolagen dalam air hingga 600C-700C

Jika suhu dinaikkan menjadi 800C

Terjadi pemutusan ikatan hidrogen dan ikatan hidrofobik sehingga

berubah menjadi satu, dua, atau tiga molekul rantai acak.

Ikatan kovalen pada kolagen terputus

Memperpendek serat sepertiga atau seperempat dari panjang asalnya

Kolagen berubah menjadi gelatin


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PENGARUH PELARUT

ALKALI, ASAM DAN BASA

PELARUT ALKALI

Menyebabkan kolagen mengambang dan menyebar, dan kemudian

dikonversikan menjadi gelatin

PELARUT ASAM

Mampu mengubah serat kolagen triple heliks menjadi rantai tunggal

PELARUT BASA

Mampu menghasilkan rantai ganda

* Jumlah kolagen yang terhidrolisis dengan larutan asam lebih banyak daripada larutan

basa


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triple heliks kolagen

perendaman

asam

perendaman

basa

-heliks kolagen -heliks kolagen

Hasil hidrolisis rantai triple heliks kolagen dengan

pelarut asam dan pelarut basa

PERBEDAAN HASIL HIDROLISIS


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APLIKASIGELATIN DALAM INDUSTRI PANGAN dan NON PANGAN

INDUSTRI PRODUK OLAHAN DAGING

Contoh :SOSIS- Sebagai penstabil emulsi

- Menghasilkan struktur gel yang kenyal

INDUSTRI FARMASI

-Bahan baku pembuatan kapsul- Sebagai bahan tambahan

INDUSTRI FOTOGRAFI

Menstabilkan perak halida yang sensitif

terhadap sinar sebelum ditapiskan pada

lembaran film


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Uses of Gelat in in Edible Produc ts

Gelat in as a Jel ly ing A gent

Gelatin as aWhipp ing Ag ent

Gelatin as aStabil izer

Gelatin asanEmulsi f ier

Gelatin toIncrease Visco sity

Gelatin asan Adhesive

Gelatin asa Bin der

Gelatin asa Fin ing A gent

APPLICATIONFood and Other Uses


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Uses of Col lagen in Edible Produc ts

Sausage Skins

Clar i fy ing Reagent fo r Beer



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Pharmaceutical and Medical Uses

Capsules

Tablets and Pasti l les

Gelat in Dressing

Gelat in sponge

Surgica l Powder

Supposi tor ies

Medic al Research

Plasm a Expand er


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Microencapsulat ion

Sizing of Paper

Emuls i f icat ion

Flocculat ion

Pr in t ing App l icat ion

Coated Ab rasives

Adhesives Uses

Miscel laneous Uses


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Print ing Appl icat ion

Carbon p r int ing

Col lo type

Si lk s creen pr int ing

Photogravure

Wash of Process

Printers rol lers


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Miscel laneous Uses

Gelat in as a s izing agent

Manufacture of g ol f bal ls

Di ff ract ion grat ings and h olographic plates

Cork composi t ion

Paper gaskets

Bacter ial cu lture media

Electrolyt ic metal ref in ing


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TERIMA KASIHSelamat menempuh Ujian Akh ir Semester (UAS)

Documents

Gelatin and Collagen