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Ozturk-Kerimoglu B, Heres A, Mora L, Toldrá F. Antioxidant peptides generated from chicken feet protein hydrolysates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7207-7217. [PMID: 37347843 DOI: 10.1002/jsfa.12802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 06/24/2023]
Abstract
BACKGROUND As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion. RESULTS Enzymatic hydrolysis with Alcalase® and Protana® Prime combination for 4 h resulted in the highest activities. Reversed-phase high-performance liquid chromatographic separation of the purified hydrolysate yielded three active fractions that were further identified by nano-liquid chromatography-tandem mass spectrometry. The bioactivities of over 230 identified peptide sequences were estimated after simulated gastrointestinal digestion, and those peptides with the highest chance of exerting antioxidant activity were selected to be further synthesised and tested. In this sense, the synthesised dipeptides CF and GY showed the highest antioxidant capacity. CF presented IC50 values of 69.63 and 145.41 μmol L-1 in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and oxygen radical absorbance capacity (ORAC) assays, respectively. In contrast, GY IC50 values were 15.27 and 10.06 μmol L-1 in ABTS and ORAC assays, respectively. Significant differences (P < 0.05) were registered between peptides in the same antioxidant assays. CONCLUSION Overall, the findings emphasised the favourable impact of enzymatic hydrolysis with the obtaining of antioxidant peptides from poultry by-products that could be evaluated as a safe and economical source to retard oxidation in food systems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Alejandro Heres
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Leticia Mora
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - Fidel Toldrá
- Ciencia de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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Aidat O, Belkacemi L, Belalia M, Zainol M, Barhoum HS. Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Preparation of Gelatin from Broiler Chicken Stomach Collagen. Foods 2022; 12:foods12010127. [PMID: 36613343 PMCID: PMC9818662 DOI: 10.3390/foods12010127] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/17/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
With the increasing consumption of poultry meat around the world, the use of chicken stomachs as a source of collagen is being offered. The objective of this study was to extract gelatin from the stomachs of broiler chickens and to estimate their gel strength, ash content, viscosity, gelling point, melting point, clarity and digestibility. An innovative biotechnological method based on the conditioning of collagen with a microbial endoproteinase (Protamex®) and hot-water extraction was used to control the chemical and thermal denaturation process of collagen to prepare gelatin. The experiments were planned using a Taguchi design, 2 factors at 3 levels; factor A for the amount of proteolytic enzyme (0.10, 0.15 and 0.20%) and factor B for the extraction temperature (55.0, 62.5 and 70.0 °C). Data were statistically processed and analyzed at a significance level of 95%. The gelatin yield averaged 65 ± 8%; the gel strength ranged from 25 ± 1 to 439 ± 6 Bloom, the viscosity from 1.0 ± 0.4 to 3.40 ± 0.03 mPa·s, gelling point from 14.0 ± 2.0 to 22.0 ± 2.0 °C, melting point from 28.0 ± 1.0 to 37.0 ± 1.0 °C. The digestibility of gelatin was 100.0% in all samples; the ash content was very low (0.44 ± 0.02-0.81 ± 0.02%). The optimal conditions for the enzymatic treatment of collagen from chicken stomachs were achieved at a higher temperature (70.0 °C) and a lower amount of enzyme (0.10-0.15%). Conditioning chicken collagen with a microbial endoproteinase is an economically and environmentally friendly processing method, an alternative to the usual acid- or alkaline-based treatment that is used industrially. The extracted products can be used for food and pharmaceutical applications.
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Qiu L, Zhang M, Chitrakar B, Adhikari B, Yang C. Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken patties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100933] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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5
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Biotechnological preparation of chicken skin gelatine using factorial design of experiments. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Samatra MY, Noor NQIM, Razali UHM, Bakar J, Shaarani SM. Bovidae-based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends. Compr Rev Food Sci Food Saf 2022; 21:3153-3176. [PMID: 35638329 DOI: 10.1111/1541-4337.12967] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 03/28/2022] [Accepted: 04/04/2022] [Indexed: 11/29/2022]
Abstract
Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian- and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.
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Affiliation(s)
- Muhammad Yazid Samatra
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | | | - Umi Hartina Mohamad Razali
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Sharifudin Md Shaarani
- Food Biotechnology Programme, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Nilai, Negeri Sembilan, Malaysia
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Gál R, Mokrejš P, Pavlačková J, Janáčová D. Cyprinus carpio Skeleton Byproduct as a Source of Collagen for Gelatin Preparation. Int J Mol Sci 2022; 23:ijms23063164. [PMID: 35328584 PMCID: PMC8949102 DOI: 10.3390/ijms23063164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/09/2022] [Accepted: 03/12/2022] [Indexed: 02/04/2023] Open
Abstract
Byproducts obtained from fish processing account for up to 70% of their live weight and represent a large amount of unused raw materials rich in proteins, fats, minerals, and vitamins. Recently, the management of the use of predominantly cold-water fish byproducts has become a priority for many processing companies. This paper describes the biotechnological processing of byproducts of warm-water Cyprinus carpio skeletons into gelatins. A Taguchi experimental design with two process factors (HCl concentration during demineralization of the starting material and the amount of enzyme during enzyme conditioning of the collagen) examined at three levels (0.5, 1.0 and 2.0 wt%; 0.0, 0.1 and 0.2 wt% respectively) was used to optimize the processing of fish tissue into gelatin. Depending on the preparation conditions, four gelatin fractions were prepared by multi-stage extraction from the starting material with a total yield of 18.7-55.7%. Extensive characterization of the gel-forming and surface properties of the prepared gelatins was performed. Gelatins belong to the group of zero-low-medium Bloom value (0-170 Bloom) and low-medium viscosity (1.1-4.9 mPa·s) gelatins and are suitable for some food, pharmaceutical, and cosmetic applications. During processing, the pigment can be isolated; the remaining solid product can then be used in agriculture, and H3PO4Ca can be precipitated from the liquid byproduct after demineralization. The carp byproduct processing technology is environmentally friendly and meets the requirements of zero-waste technology.
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Affiliation(s)
- Robert Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic;
| | - Pavel Mokrejš
- Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic
- Correspondence: ; Tel.: +420-576-031-230
| | - Jana Pavlačková
- Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavrečkova 275, 760 01 Zlin, Czech Republic;
| | - Dagmar Janáčová
- Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stráněmi 4511, 760 05 Zlin, Czech Republic;
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Musilová L, Achbergerová E, Vítková L, Kolařík R, Martínková M, Minařík A, Mráček A, Humpolíček P, Pecha J. Cross-Linked Gelatine by Modified Dextran as a Potential Bioink Prepared by a Simple and Non-Toxic Process. Polymers (Basel) 2022; 14:polym14030391. [PMID: 35160381 PMCID: PMC8838658 DOI: 10.3390/polym14030391] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/10/2022] [Accepted: 01/14/2022] [Indexed: 12/28/2022] Open
Abstract
Essential features of well-designed materials intended for 3D bioprinting via microextrusion are the appropriate rheological behavior and cell-friendly environment. Despite the rapid development, few materials are utilizable as bioinks. The aim of our work was to design a novel cytocompatible material facilitating extrusion-based 3D printing while maintaining a relatively simple and straightforward preparation process without the need for harsh chemicals or radiation. Specifically, hydrogels were prepared from gelatines coming from three sources—bovine, rabbit, and chicken—cross-linked by dextran polyaldehyde. The influence of dextran concentration on the properties of hydrogels was studied. Rheological measurements not only confirmed the strong shear-thinning behavior of prepared inks but were also used for capturing cross-linking reaction kinetics and demonstrated quick achievement of gelation point (in most cases < 3 min). Their viscoelastic properties allowed satisfactory extrusion, forming a self-supported multi-layered uniformly porous structure. All gelatin-based hydrogels were non-cytototoxic. Homogeneous cells distribution within the printed scaffold was confirmed by fluorescence confocal microscopy. In addition, no disruption of cells structure was observed. The results demonstrate the great potential of the presented hydrogels for applications related to 3D bioprinting.
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Affiliation(s)
- Lenka Musilová
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlín, Czech Republic; (L.M.); (L.V.); (A.M.)
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
| | - Eva Achbergerová
- CEBIA-Tech, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, 760 05 Zlín, Czech Republic; (E.A.); (J.P.)
| | - Lenka Vítková
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlín, Czech Republic; (L.M.); (L.V.); (A.M.)
| | - Roman Kolařík
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
| | - Martina Martínková
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
| | - Antonín Minařík
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlín, Czech Republic; (L.M.); (L.V.); (A.M.)
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
| | - Aleš Mráček
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlín, Czech Republic; (L.M.); (L.V.); (A.M.)
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
- Correspondence:
| | - Petr Humpolíček
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlín, Czech Republic; (L.M.); (L.V.); (A.M.)
- Centre of Polymer Systems, Tomas Bata University in Zlín, tř. Tomáše Bati 5678, 760 01 Zlín, Czech Republic; (R.K.); (M.M.); (P.H.)
| | - Jiří Pecha
- CEBIA-Tech, Faculty of Applied Informatics, Tomas Bata University in Zlín, Nad Stráněmi 4511, 760 05 Zlín, Czech Republic; (E.A.); (J.P.)
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ZININA O, MERENKOVA S, REBEZOV M. Analysis of modern approaches to the processing of poultry waste and by-products: prospects for use in industrial sectors. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Maksim REBEZOV
- Vasily Matveyevich Gorbatov Federal Research Center for Food Systems, Russian Federation
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10
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Ee SC, Bakar J, Saari N, Abas F, Ismail A. Rheological and molecular properties of chicken head gelatin as affected by combined temperature and time using warm water rendering. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1978484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- S. C. Ee
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jamilah Bakar
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Faridah Abas
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Amin Ismail
- Department of Nutrition and Dietetics, Metabolism and Genomics Group, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Malaysia
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Harris M, Potgieter J, Ishfaq K, Shahzad M. Developments for Collagen Hydrolysate in Biological, Biochemical, and Biomedical Domains: A Comprehensive Review. MATERIALS (BASEL, SWITZERLAND) 2021; 14:2806. [PMID: 34070353 PMCID: PMC8197487 DOI: 10.3390/ma14112806] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 05/19/2021] [Accepted: 05/19/2021] [Indexed: 01/11/2023]
Abstract
The collagen hydrolysate, a proteinic biopeptide, is used for various key functionalities in humans and animals. Numerous reviews explained either individually or a few of following aspects: types, processes, properties, and applications. In the recent developments, various biological, biochemical, and biomedical functionalities are achieved in five aspects: process, type, species, disease, receptors. The receptors are rarely addressed in the past which are an essential stimulus to activate various biomedical and biological activities in the metabolic system of humans and animals. Furthermore, a systematic segregation of the recent developments regarding the five main aspects is not yet reported. This review presents various biological, biochemical, and biomedical functionalities achieved for each of the beforementioned five aspects using a systematic approach. The review proposes a novel three-level hierarchy that aims to associate a specific functionality to a particular aspect and its subcategory. The hierarchy also highlights various key research novelties in a categorical manner that will contribute to future research.
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Affiliation(s)
- Muhammad Harris
- Massey Agrifood (MAF) Digital Labs, Massey University, Palmerston North 4410, New Zealand;
- Industrial and Manufacturing Engineering Department, Rachna College of Engineering and Technology, Gujranwala 52250, Pakistan;
| | - Johan Potgieter
- Massey Agrifood (MAF) Digital Labs, Massey University, Palmerston North 4410, New Zealand;
| | - Kashif Ishfaq
- Industrial and Manufacturing Engineering Department, University of Engineering and Technology, Lahore 54890, Pakistan;
| | - Muhammad Shahzad
- Industrial and Manufacturing Engineering Department, Rachna College of Engineering and Technology, Gujranwala 52250, Pakistan;
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Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins. Molecules 2021; 26:molecules26020349. [PMID: 33445455 PMCID: PMC7827784 DOI: 10.3390/molecules26020349] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/05/2021] [Accepted: 01/09/2021] [Indexed: 12/01/2022] Open
Abstract
In recent decades, food waste management has become a key priority of industrial and food companies, state authorities and consumers as well. The paper describes the biotechnological processing of mechanically deboned chicken meat (MDCM) by-product, rich in collagen, into gelatins. A factorial design at two levels was used to study three selected process conditions (enzyme conditioning time, gelatin extraction temperature and gelatin extraction time). The efficiency of the technological process of valorization of MDCM by-product into gelatins was evaluated by % conversion of the by-product into gelatins and some qualitative parameters of gelatins (gel strength, viscosity and ash content). Under optimal processing conditions (48–72 h of enzyme conditioning time, 73–78 °C gelatin extraction temperature and 100–150 min gelatin extraction time), MDCM by-product can be processed with 30–32% efficiency into gelatins with a gel strength of 140 Bloom, a viscosity of 2.5 mPa.s and an ash content of 5.0% (which can be reduced by deionization using ion-exchange resins). MDCM is a promising food by-product for valorization into gelatins, which have potential applications in food-, pharmaceutical- and cosmetic fields. The presented technology contributes not only to food sustainability but also to the model of a circular economy.
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Abstract
By-products of laying hens represent a promising raw material source with a high collagen content, which is currently not adequately used. The aim of the paper is to prepare gelatins from laying hen paws. The purified collagen raw material was processed by a biotechnological process using the food endoprotease Protamex®. After cleavage of the cross-links in the collagen structure, the gelatin was extracted by a batch process with a stirrer in two extraction steps. The influence of the extraction process on the yield of gelatins and on selected qualitative parameters of gelatins was monitored by two-level factor experiments with three selected process factors. The studied factors were: enzyme dosage (0.2–0.8%), enzyme processing time (24–72 h) and gelatin extraction time (30–120 min). After the first extraction step at 75 °C, gelatin was extracted with a yield of 8.2–21.4% and a gel strength of 275–380 Bloom. In the second extraction step at 80–100 °C, it is possible to obtain another portion (3.3–7.7%) of gelatin with a gel strength of 185–273 Bloom. Total extraction efficiency of gelatins prepared from laying hen collagen is almost 30%. The prepared gelatins are of high quality and, under proper extraction conditions, gelatins with a gel strength above 300 Bloom can be prepared, thus equaling commercial beef and pork gelatins of the highest quality. Biotechnological processing of laying hen collagen into gelatins is environmentally friendly.
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Abedinia A, Mohammadi Nafchi A, Sharifi M, Ghalambor P, Oladzadabbasabadi N, Ariffin F, Huda N. Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.08.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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