Table 1.

Reported lysine and amine content of bovine and porcine gelatin.

Gelatin (species, type)	Gelatin source tissue	Lysine (mmol / g gelatin)	Amines (mmol / g gelatin	Reference
Bovine, type B	Skin	Not Reported	0.35	[10]
Bovine, type B	Skin	0.28	0.385	[7, 14]
Bovine, type B	Skin	0.100a	Not reportedb	[15]
Porcine, type A	Skin	0.245a	Not reportedb	[8]
Porcine, type A	Skin	0.259	0.325c	[8]
Porcine, type A	Not Reported	0.245a	0.300a,c	[16]

^aThese data were reported as “residue / 1000 amino acids.” The values were converted to “mmol / g gelatin” by assuming an average amino acid molecular weight of 110 g/mole of amino acid.

^bNeither the hydroxylysine nor the total amine content was reported.

^cThis value was determined by adding reported data for lysine and hydroxylysine.