Col\u00e1geno<\/strong><\/p>\nEl col\u00e1geno es la prote\u00edna m\u00e1s abundante del cuerpo humano, representando alrededor del 30-40% del total de prote\u00ednas corporales. Existen unos 29 tipos de col\u00e1geno en el cuerpo humano, que pueden clasificarse en cinco tipos. El col\u00e1geno de tipo I es el m\u00e1s abundante, mientras que el col\u00e1geno de tipo III se encuentra habitualmente en la piel de los beb\u00e9s y desempe\u00f1a un papel fundamental en el mantenimiento de la elasticidad de la piel y en su reparaci\u00f3n. Sin embargo, a medida que el cuerpo humano envejece de forma natural, se pierde col\u00e1geno de la dermis, y el col\u00e1geno de tipo III se pierde a un ritmo mucho m\u00e1s r\u00e1pido que el col\u00e1geno de tipo I.<\/p>\n
El col\u00e1geno es biocompatible, biodegradable y biol\u00f3gicamente activo de una forma que ning\u00fan otro material sint\u00e9tico puede igualar. La mayor parte se hidroliza ligeramente a partir de materias primas de una sola vez, con la estructura de triple h\u00e9lice intacta y el col\u00e1geno sin desnaturalizar. Puede utilizarse en el tratamiento de quemaduras y traumatismos, cosm\u00e9tica, ortopedia, reparaci\u00f3n de tejidos, hemostasia de heridas y otros campos de la medicina y la salud.<\/p>\n
Sin embargo, como el col\u00e1geno es una prote\u00edna de mol\u00e9cula grande, es dif\u00edcil que el organismo lo absorba y utilice directamente, por lo que solemos utilizar el p\u00e9ptido de col\u00e1geno en ingredientes alimentarios.<\/p>\n
Gelatina<\/strong><\/p>\nDe acuerdo con GB 6783-2013 Norma Nacional de Seguridad Alimentaria Aditivos Alimentarios Gelatina, la gelatina es un aditivo alimentario producido por hidr\u00f3lisis moderada de huesos, pieles, tendones, tendones y escamas de animales como materias primas.<\/p>\n
De acuerdo con las disposiciones de la Norma Nacional GB 2760 para la Seguridad Alimentaria, Norma para el Uso de Aditivos Alimentarios, se puede ver que la gelatina se puede utilizar en cantidades apropiadas de acuerdo con las necesidades de producci\u00f3n, adem\u00e1s de la lista A3 de productos alimenticios, el \u00e1mbito de uso es muy amplio.<\/p>\n
P\u00e9ptidos de col\u00e1geno<\/strong><\/p>\nLos p\u00e9ptidos de col\u00e1geno son peque\u00f1os p\u00e9ptidos moleculares formados a partir del col\u00e1geno tras la hidr\u00f3lisis. La principal diferencia entre \u00e9ste y el col\u00e1geno radica en el tama\u00f1o del peso molecular, y los p\u00e9ptidos de col\u00e1geno con 2.000-10.000 daltons se absorben m\u00e1s f\u00e1cilmente que el col\u00e1geno con 300.000 daltons, y la tasa de absorci\u00f3n parcial es tan alta como 98%. Llegados a este punto, no es dif\u00edcil entender por qu\u00e9 todo el mundo ha tomado en el pasado el alto contenido de p\u00e9ptidos de mol\u00e9culas peque\u00f1as como su principal argumento de venta.<\/p>","protected":false},"excerpt":{"rendered":"
Collagen Collagen is the most abundant protein in the human body, accounting for about 30-40% of the total body protein. There are about 29 types of collagen in the human body, which can be categorized into five types. Type I collagen is the most abundant, while type III collagen is commonly found in babies’ skin […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
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<\/p>\n