15.07.2020
Our bodies are primarily composed of proteins, carbohydrates, and fats. Proteins are the most abundant of these, playing a crucial role as the foundation of various physiological functions. Proteins contain nitrogen and small amounts of sulfur in addition to carbon, hydrogen, and oxygen. Collagen is the most abundant protein in our bodies and is a structural protein found only in animals.
Proteins can be classified based on their functions, such as catalytic proteins (enzymes), structural proteins (collagen, creatine, elastin), regulatory proteins (hormones), carrier proteins (hemoglobin, myoglobin, transferrin), antibodies, storage proteins (ovalbumin, casein, gliadin, zein), protective proteins (toxins, allergens), and contractile proteins (myosin, actin).
Creatine, a structural protein, is found in hair, wool, nails, feathers, and horns. It does not dissolve in any solvent and cannot be enzymatically broken down.
Now, let's discuss collagen and gelatin, which are both structural proteins. The primary difference between them lies in the size of protein molecules and how you wish to consume them. Collagen can be dissolved in both hot and cold mixtures, making it versatile for use in various beverages, soups, sauces, and even cooked products.
Here are the key differences and similarities between collagen and gelatin:
1. **Collagen vs. Gelatin:**
- **Collagen** is the primary protein found in connective tissues, skin, and bones, making up 25-35% of the body's total protein content. Collagen deficiency can lead to various issues, including wrinkles, reduced joint flexibility, hair loss, and skin renewal problems.
- **Gelatin** is the cooked form of collagen, providing one of the best and most economical ways to obtain important amino acids found in collagen. Gelatin hydrolysate (sometimes referred to as hydrolyzed collagen) is a more intensively processed form of gelatin, where proteins are broken down into smaller fragments.
2. **Solubility:**
- **Collagen** can dissolve in both hot and cold mixtures. This versatility allows it to be added to a wide range of foods and beverages.
- **Gelatin** primarily dissolves in hot liquids and forms a gel when cooled. It is commonly used in recipes where gelling or thickening is desired.
3. **Digestibility:**
- Due to the smaller protein molecules in **collagen hydrolysate**, it is easier to digest compared to gelatin. Both collagen and gelatin provide the same amino acids when consumed.
Collagen and gelatin are excellent sources of amino acids, including glycine, proline, and hydroxyproline, which are essential for various bodily functions. They have many applications in the food, cosmetic, pharmaceutical, photography, and paint industries. Gelatin is often used as a gelling agent and can serve various functions in these applications. It is recognized as a food additive in many countries and is identified with an E-number (E441).
In some countries, such as France, gelatin is considered a food product rather than a food additive, highlighting its versatility and suitability for a wide range of culinary and industrial uses.
References:
1. Prof. Dr. Mehmet Demirci 2016. GıdaTeknolojisi Derneği Yayın No: 40. Gıda Kimyası s.111
2. Abdurrahman Coşkun, Bilim ve Teknik Mart 2013. Kolajen: Gençliğe Giden Yol Ondan Geçiyor.
3. Gökhan Boran 2011. Bir Gıda Katkısı Olarak Jelatin: Yapısı, Özellikleri, Üretimi, Kullanımı ve Kalitesi. GIDA (2011) 36 (2): 97-104
4. Prof. Dr. Songül Çakmakçı. Atatürk Üniversitesi Ziraat Fakültesi Ders Notu No:164. Gıda Katkı Maddeleri s. 93
5. Kumar, S., Sugihara, F., Suzuki, K., Inoue, N.,&Venkateswarathirukumara, S. (2015). A double‐blind, placebo‐controlled, randomised, clinical study on the effectiveness of collagen peptide on osteoarthritis. Journal of the Science of Food and Agriculture, 95(4), 702-707.
