Table 2.

Different sources of collagen and gelatin.

Protein	Gelatin	Collagen
Sources	Mammalian, porcine, bovine, bone, fish skin (Labeo rohita), insects, cattle bones, hides, chicken, fins, sea urchin, jelly fish, bird feet (Encephalopat), camel skin, corn plant and seaweed.	Bovine, fish, porcine, sponges, jellyfish, star fish, prawn, sea urchin, squid, sea anemone, octopus, cuttlefish, bone (Thunnus obesus, skipjack tuna, japanese sea-bass, yellow sea bream, horse mackerel, Oreochromis niloticas), ovine tendon, buffalo skin, tobacco plant, yeast (Saccharomyces cerevisiae and Pichia pastoris), bacteria (Escherichia Coli) and insects.
Extraction methods	Alkaline hydrolysis, acid hydrolysis, thermal extraction and high pressure processing.	Chemical hydrolysis, enzymatic hydrolysis, acidic/ salting out, alkaline extraction and acidic extraction.
Composition	The amino acid composition differs depending on the source of derivative.	The extraction method and the source of Col influence the Col physicochemical properties.
Crosslinking	Physical, chemical and enzymatic