343
© Springer Science+Business Media Dordrecht 2015
H. Ehrlich, Biological Materials of Marine Origin, Biologically- Inspired Systems 4,
DOI 10.1007/978-94-007-5730-1_9
Chapter 9
Marine Gelatins
Abstract There are various reasons for considering the marine gelatin as an
alternative to the terrestrian mammals’ gelatin (bovine and pigs). Among them is the
risk of transmission of infections illnesses, like spongiform encephalopathy, in bovine
gelatin. From a social-cultural approach, some cultures reject animal gelatine due to
their religious beliefs. One advantage of marine gelatin is that it has no risk associated with Bovine Spongiform Encephalopathy. In addition, it is considered as
Kosher and Halal. This chapter is dedicated to methods of gelatin isolation from
marine fi sh skins, scales, cartilage and bones. A variety of practical applications for
fi sh gelatins in the form of gels, fi lms and composite materials is discussed.
Since Papin (seventeenth century) gelatin was known as the substitute for meat in
diet of poor people. In the time between 1803 and 1841 the nutritional value of this
product was studied by different Academic Commissions (Viel and Fournier 2006 ).
About 1870, gelatin becomes a component of photographic emulsions and remains
to be an indispensable during long period of time. The replacement of the collodion
wet process with a gelatin emulsion which could be dried, has been carried out by
Dr. Maddox of England. Hilbert in 1906 patented the process entitled “ Manufacture
of gelatin and glue from bones ” under US Patent Nr. 834806 (Hilbert 1906 ).
Today, pharmaceutical and edible gelatins differ from technical principally.
Since 1906, extraction processes have been modifi ed to a great extent with respect
to extraction yields and physicochemical properties. Examples include using different organic acids for pre-treatment of the animal skins including fi sh, different salts
for washing the skins, high-pressure treatment, and pepsin aided digestion (for
review see Gomez-Guillen et al. ( 2009 ); Gomez-Guillen and Montero 2001a ; as
well as patents by Gomez-Guillen and Montero 2001b ; Lefevre et al. 2002 ; Yang
2007 ). Commercial gelatin is classifi ed into two types: Type A and Type B gelatin.
Gelatin type A and gelatin type B are made by acidic and alkaline pretreatment,
respectively, before heat processing. The difference between Gelatin A and B is that
the alkaline pretreatment converts amide residues of glutamine and asparagines into
glutamic and aspartic acid, which leads to a 25 % higher carboxylic acid content for
gelatin B that for gelatin A. According to pretreatment approaches, alkaline treatment
(type B gelatin) makes use of cattle hides and bones, however, acid pretreatment
(type A gelatin) uses skins of pigs (Bae 2007 ).
© Springer Science+Business Media Dordrecht 2015
H. Ehrlich, Biological Materials of Marine Origin, Biologically- Inspired Systems 4,
DOI 10.1007/978-94-007-5730-1_9
Chapter 9
Marine Gelatins
Abstract There are various reasons for considering the marine gelatin as an
alternative to the terrestrian mammals’ gelatin (bovine and pigs). Among them is the
risk of transmission of infections illnesses, like spongiform encephalopathy, in bovine
gelatin. From a social-cultural approach, some cultures reject animal gelatine due to
their religious beliefs. One advantage of marine gelatin is that it has no risk associated with Bovine Spongiform Encephalopathy. In addition, it is considered as
Kosher and Halal. This chapter is dedicated to methods of gelatin isolation from
marine fi sh skins, scales, cartilage and bones. A variety of practical applications for
fi sh gelatins in the form of gels, fi lms and composite materials is discussed.
Since Papin (seventeenth century) gelatin was known as the substitute for meat in
diet of poor people. In the time between 1803 and 1841 the nutritional value of this
product was studied by different Academic Commissions (Viel and Fournier 2006 ).
About 1870, gelatin becomes a component of photographic emulsions and remains
to be an indispensable during long period of time. The replacement of the collodion
wet process with a gelatin emulsion which could be dried, has been carried out by
Dr. Maddox of England. Hilbert in 1906 patented the process entitled “ Manufacture
of gelatin and glue from bones ” under US Patent Nr. 834806 (Hilbert 1906 ).
Today, pharmaceutical and edible gelatins differ from technical principally.
Since 1906, extraction processes have been modifi ed to a great extent with respect
to extraction yields and physicochemical properties. Examples include using different organic acids for pre-treatment of the animal skins including fi sh, different salts
for washing the skins, high-pressure treatment, and pepsin aided digestion (for
review see Gomez-Guillen et al. ( 2009 ); Gomez-Guillen and Montero 2001a ; as
well as patents by Gomez-Guillen and Montero 2001b ; Lefevre et al. 2002 ; Yang
2007 ). Commercial gelatin is classifi ed into two types: Type A and Type B gelatin.
Gelatin type A and gelatin type B are made by acidic and alkaline pretreatment,
respectively, before heat processing. The difference between Gelatin A and B is that
the alkaline pretreatment converts amide residues of glutamine and asparagines into
glutamic and aspartic acid, which leads to a 25 % higher carboxylic acid content for
gelatin B that for gelatin A. According to pretreatment approaches, alkaline treatment
(type B gelatin) makes use of cattle hides and bones, however, acid pretreatment
(type A gelatin) uses skins of pigs (Bae 2007 ).