Industrial bioproducts: gelatin (a nitrogenous protein used in foods, pharmaceuticals, and photography) is obtained by controlled hydrolysis of which natural material?

Introduction:
Gelatin is widely used as a gelling agent and capsule material. Knowing its biological origin is important for food technology, pharmaceuticals, and ethical sourcing considerations.

Given Data / Assumptions:

• Gelatin is a protein derived from animal connective tissues.
• Typical sources: skin, bones, and connective tissue of bovine/porcine/fish.
• Process: partial hydrolysis under controlled pH/temperature.

Concept / Approach:
Collagen is the structural protein forming triple helical fibrils in connective tissues. Hydrolysis (acid or alkaline) breaks specific bonds, converting insoluble collagen into soluble gelatin with characteristic bloom strength and gelling behavior. Tannins are polyphenols (used in leather tanning), molasses is a sugar-rich by-product, and starch is a carbohydrate—not proteins.

Step-by-Step Solution:
Identify the parent biomolecule: collagen (protein).Apply hydrolysis: controlled conditions unfold collagen triple helices.Obtain gelatin: protein product with gel-forming properties.

Verification / Alternative check:
Analytical profiles (amino acid composition rich in glycine, proline, hydroxyproline) confirm the collagen origin of gelatin.

Why Other Options Are Wrong:

• Tannin: not a protein; a polyphenolic tanning agent.
• Molasses: carbohydrate mixture; no protein basis for gelatin.
• Starch: polysaccharide; yields dextrins/glucose on hydrolysis, not gelatin.

Common Pitfalls:
Equating gelatin with vegetarian hydrocolloids (agar, carrageenan, pectin); those have different polysaccharide origins and properties.

Final Answer:
Collagen