Gelatin: A Valuable Protein for Food and Pharmaceutical Industries: Review

Abstract Referee: Mr. Matthew Robinson, Nabisco, 200 DeForest Avenue, East Hanover, NJ 07936 Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin — an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, biological, physical and functional properties of gelatin. Chemical and enzymatic modifications as well as biological studies should be undertaken with accuracy to be able to extend the utilization of gelatin in food and pharmaceuticals. Keywords: manufacturing technologychemical compositionmodel buildingbiological activityphysico-chemical propertiesand protein modification.