Characteristics and Applications of Collagen from the Animal By-Product as a Potential Source for Food Ingredients

抄録

High-value product collagen derived from animal by-products has potential use in food ingredients. The utilization of collagen derived from animal by-products resources shows promise due to several characteristics is high availability. Its characteristics will be directly influenced by the type of collagen extracted. Given that its characteristics are similar to collagen from fish, this work aims to provide an overview of the collagen sources from animal by-products (skin, bone, eggshell membrane), extraction methods (acid, enzymatic, salt), properties characteristics (amino acids, viscosity, thermal stability, spectroscopy I.R, solubility, molecular weight) and potential applications for food ingredients with an emphasis on animal by-products through a compilation of scientific information that can be helpful to guide professionals in mammal biotechnology.