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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
APPLICATIONFood and Other Uses
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APPLICATIONFood and Other Uses
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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APPLICATIONFood and Other Uses
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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APPLICATIONFood and Other Uses
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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APPLICATIONFood and Other Uses
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)