Collagen

Release time:

2023-08-22

　　What is Collagen?

　　The word "Collagen" (collagen) is derived from the Greek κόλλα, or kolla, which means glue. Collagen is derived from nature and is the most abundant protein in mammals, accounting for 25%-35% of the total protein content in the body. This fibrous connective tissue holds our bodies together.

　　Collagen consists of three long chains of over 1000 amino acids. They intertwine to form a triple helix. This is a very unique structure in biology that produces elongated fibrils. The atypical amino acid structure of collagen has a high content of hydroxyproline, glycine and proline.

　　We have discovered 28 types of collagen. They are found in different parts of the body and are divided into groups according to the structure of their composition, namely: fibrillar collagen (types I, II, III, V, XI) or non-fibrillar collagen (which accounts for most of the other types ).

　　Collagen, Humans, and History

　　The use of collagen has a long history. Hundreds of years ago, humans extracted collagen from the bone broth of cows or pigs, trying to make the most of every part of the animal's body and avoid waste. Our ancestors also quickly learned the value of this protein. In the 12th century, abbot and scholar Hildegard von Bingen advised people to drink broth made from calf's hooves (rich in collagen) to relieve joint pain. Napoleon was convinced of this too, and served the nutritious drink to his troops.

　　Therefore, gelatin extracted from collagen has rapidly been widely used, not only for food, but also for industry. With its unique physicochemical properties and functions, collagen is used in many fields.

Precautions when using preservatives

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

Precautions when using preservatives

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

In meat product processing, to enhance processing performance and minimize the loss of nutritional components, a certain amount of phosphate is added.

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