Shi Haohao, Jiang Mengqi, Zhang Xueying, Xia Guanghua, Shen Xuanri
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China.
Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Engineering Research Center of Utilization of Tropical Polysaccharide Resources of MOE, School of Food Science and Technology, Hainan University, Hainan 570228, China.
Food Res Int. 2025 Feb;202:115531. doi: 10.1016/j.foodres.2024.115531. Epub 2025 Jan 9.
Collagen and its hydrolysates have high bioavailability, good biocompatibility, biodegradability, and biological activity which has meant that they have been widely used in food, medicine, cosmetics, and other industries. Although the properties and applications of collagen have been reviewed recently, few studies have focused on aquatic collagen. To provide readers with a deeper understanding of aquatic collagen, this review addresses the structure and properties of aquatic collagen and compares them with mammalian collagen, as well as the differences between collagen, gelatin, and collagen peptides. In contrast to mammalian collagen, aquatic collagen prevents zoonotic diseases, reduces environmental pollution, improves the utilization of aquatic resources, and facilitates the extraction and separation of active oligopeptides. Additionally, methods for screening functional peptides using in vitro digestion have been introduced. Finally, the review focuses on the applications of collagen and its derivatives in food preservation (packaging films, coatings, additives, and antifreeze peptides), drug delivery (microcapsules, emulsions, nanoparticles, and hydrogels), nutrition, and healthcare.
胶原蛋白及其水解产物具有高生物利用度、良好的生物相容性、生物降解性和生物活性，这意味着它们已被广泛应用于食品、医药、化妆品和其他行业。尽管最近对胶原蛋白的性质和应用进行了综述，但很少有研究关注水产胶原蛋白。为了让读者更深入地了解水产胶原蛋白，本综述阐述了水产胶原蛋白的结构和性质，并将其与哺乳动物胶原蛋白进行比较，同时还介绍了胶原蛋白、明胶和胶原肽之间的差异。与哺乳动物胶原蛋白不同，水产胶原蛋白可预防人畜共患病、减少环境污染、提高水产资源的利用率，并有助于活性寡肽的提取和分离。此外，还介绍了使用体外消化筛选功能肽的方法。最后，本综述重点关注胶原蛋白及其衍生物在食品保鲜（包装薄膜、涂层、添加剂和抗冻肽）、药物递送（微胶囊、乳液、纳米颗粒和水凝胶）、营养和医疗保健方面的应用。
