Benders'dictionary of nutrition and food technology

210gelatine A soluble protein prepared from collagen or bones byboiling.Type A is prepared by acid treatment of collagen and hasan isoionic point of 7–9.Type B is prepared by alkaline treatmentand has an isoionic point of 4.8–5.2 because of loss of the amidegroups of glutamine and asparagine. Used for sugar confectionery,in canned meats, for table jellies and in pharmaceuticalcapsules. Gelatine from fish (especially the swim bladder) isisinglass. Gelatine has an unusual amino acid composition:14% hydroxyproline, 16% proline and 26% glycine; of poornutritional value, since it lacks tryptophan. Chinese gelatine isagar.gelatine sugar Obsolete name for glycine.gelatinisation Formation of a water-retentive gel by expansion ofstarch granules when heated in moist conditions.See also staling.gelation The formation of the pectin gel that gives fruit preservesand jams their texture; dependent on the pectin, sugar, acid andwater content of the fruit.gellan gum A polysaccharide produced by fermentation of thebacterium Sphingomonas elodea (Pseudomonas elodea), used insome foods.gelograph Instrument for measuring the viscosity or gel strengthof a protein (or other) solution using an oscillating needle.gelometer See bloom gelometer.gemfibrizol See fibric acids.generic descriptor The name used to cover the different chemicalforms of a vitamin that have the same biological activity.genetic diseases Also known as inborn errors of metabolism. Diseasesdue to a single defective gene, with a characteristic patternof inheritance in families. Many affect the ability to metaboliseindividual amino acids or carbohydrates and can be treated bydietary restriction.See also amino acid disorders; disaccharide intolerance.genetic modification A change in the genes of a living organism,as occurs in nature, and which has been used for many years inselective breeding, or, more quickly and specifically, in the laboratory,when genes from another organism may be introduced(sometimes known as genetic engineering).See also gm foods; substantial equivalence.genome The complete genetic sequence of an organism, hencethe science of genomics.genomics, nutritional General term to include both nutrigeneticsand nutrigenomics.gentiobiose A disaccharide consisting of two molecules ofglucose joined β-1,6.