膠原蛋白的故事

膠原蛋白的歷史
The History of Collagen
1682年 一個名叫帕品(Papin)的法國人在一篇烹煮程序的報導中提到,他嘗試從骨頭中提煉膠狀物質。
1682  A Frenchman named Papin reported on a cooking process in which he tried to extract gelatinous substances from bones.
1754年 膠原蛋白製造的第一件英文專利被認可發行
1754  The first English patent for the manufacture of collagen was issued.
1870年 波特(c Voit)確認膠原蛋白是一種蛋白質
1870  C Voit ascertained that collagen in a protein.
1950年 從1950年代起,膠原蛋白工業已經一直在加強它的科技的發展,經過40年來的研究和改良,現在它已達到 一極度高標準的衛生生產及產品品質
1950  The collagen industry has been intensifying its technological develop-ment since the 1950's. It has now achieved an extremely high standard in hygienic production and the quality of its products through research and refinement over the past foryt years.
  
在英國封鎖時期的拿破崙時代,膠原蛋白第一次被承認作為一種有價值的食品,並用來供給法國。
Collagen was first recognized as a valuable food under Napoleon, when during the English blockade, it was used to supply France with much needed protein.
雖然它有悠久的歷史,一般大眾並不完全知悉這一優良的蛋白質來源
In spite of its long history, the general public is not fully aware for this excellent source of protein.
精確地講,膠原蛋白是什麼?
What exactly is Collagen?

膠原蛋白精純又天然
Collagen is Pure and Natural.

膠原蛋白製造的原材料是天然產生的蛋白質膠原,蛋白質營養、動物物質(皮和骨)較化學有價值的基本物質~膠質~以六個生產階段變化期間,製程中的每一階段都是在現代化的實驗室進行,嚴密的控制著純度與品質。
   The raw material for collagen manufacture is the naturally occurring protein collagen. Protein-rich, animal ( skin and bones) is convered into a valuable basic foodstuff ~galatine~ in six production stages of differing duration, each stage of the manufacturing process is rigorously controlled for purity and quality in modern.

膠原蛋白是高等級的蛋白質
Collagen is High-Grade Protein

膠原蛋白製造的原材料是天然產生的蛋白質膠原,蛋白質營養、動物物質(皮和骨)較化學有價值的基本物質~膠質~以六個生產階段變化期間,製程中的每一階段都是在現代化的實驗室進行,嚴密的控制著純度與品質。
   The raw material for collagen manufacture is the naturally occurring protein collagen. Protein-rich, animal ( skin and bones) is convered into a valuable basic foodstuff ~galatine~ in six production stages of differing duration, each stage of the manufacturing process is rigorously controlled for purity and quality in modern.
所有蛋白質都是以胺基酸為主要成份
Everything is based on amino acids.
不同種類的蛋白質是以胺基酸為基礎。我們的身體有能力建造蛋白質,它需要從胺基酸來建造,而更進一步而言,它也能從消化的零碎物質中創造胺基酸。這並不是對所有的胺基酸類型都是正確的,那也就是說,人類必須在日常食物中吃10種基本胺基酸,可食用的膠原蛋白含有這些必須胺基酸的9種。
  The building blocks of the various types of protein are amino acids. Our body is capable of building the proteins it requires from amino acids and to some extent is also capable of creating amino acids from digestive fragments. This is not true of all amino acids regularly in their food. Edible collagen contains 9 of these essential amino acids.
品質特性
Quality Characteristics
數種型態的可食用膠原蛋白,依據其應用及終端產品之類型而呈現出不同的特性。可食用膠原蛋白是一種食品,因此必須滿足嚴格的純度規定,一個決定膠原蛋白品質的重要因素就是凝固膠質的穩定強度。這是由“狀健值(Bloom value)”來決定其特性,其溶液黏度也是製程中的一個重要因素。
  Several types of edible collagen are available with varying characteristics depending on the application and end product. Edible collagen is a foodstuff and must satisfy strict purity regulations. An important element in determining the quality of collagen is the firmness or strength of the set gel. This is characterized by the "Bloom" value. The viscosity of solution is also an important factor in manufacturing processes.