Collagen and its derivatives: From structure and properties to their applications in food industry

Collagen is the most abundant extracellular matrix protein in food-producing animals. Gelatin is partially degraded collagen. Collagen peptides refer to the peptides with specific properties identified from collagen hydrolysate who produced by hydrolysis of collagen/gelatin. Due to the specific structural and bio-and physical chemical properties, collagen and its derivatives are used in the field of food industry. In this review, the structure of the collagen molecule and its biosynthetic process in vivo are introduced, and the production methods and structures of gelatin and collagen peptides described. Then the inherent self-assembly property of collagen, the mechanical properties of collagen and gelatin gels, functional properties of collagen and gelatin, and bioactive properties of collagen peptides are reviewed. Finally, the applications of collagen and its derivatives that are correlated with their properties in food industry are summarized. The mechanisms and advantages of the applications of collagen and its derivatives in food industry are raised, and the limitations and challenges of these applications are also discussed. And possible studies to address the challenges of the applications in different areas are indicated.

Automated summary

This article provides an overview of the applications of collagen and its derivatives in the food industry. The structure of collagen, its biosynthetic process, and the production methods of gelatin and collagen peptides are discussed. The self-assembly property of collagen, mechanical and functional properties of collagen and gelatin gels, as well as the bioactive properties of collagen peptides, are reviewed. The limitations and challenges of applying collagen and its derivatives in the food industry are discussed, along with possible research directions to address these challenges.