About gelatin
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tin is a protein food composed of 18 amino acids. However, as a single protein source, it is incomplete. Tryptophane and cystine are absent, and methionine is only present at a relatively low level.
Nevertheless, since gelatin is entirely used in combination with other foods, it provides valuable additional nutrition when balanced with other proteins normally present in the diet.
In particular, gelatin is a good source of the essential amino acid lysine, which occurs in relatively low proportions in, for example, cereal products.
The following table is a typical analysis of the amino acids obtained after the hydrolysis of 100 g of gelatin. However, such percentages can alter depending on the type of raw material and the gelatin manufacturing process.
Alanine |
8.9% |
| Arginine |
7.8% |
| Asperic acid |
6.0% |
| Glutamic acid |
10.0% |
| Glycine |
21.4% |
| Histidine |
0.8% |
| Hydroxylysine |
1.0% |
| Hydroxyproline |
11.9% |
| Isoleucine |
1.5% |
| Leucine |
3.3% |
| Lycine |
3.5% |
| Methionine |
0.7% |
| Phenylanine |
2.4% |
| Proline |
12.4% |
| Serine |
3.6% |
| Theronine |
2.1% |
| Tyrosine |
0.5% |
| Valine |
2.2% |
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100% |
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