Effect of Temperature and Particle Size on the Alkaline Extraction of Protein From Chicken Bone Waste

Abstract

Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein. This research was conducted to investigate the effect of temperature and particle size on the protein extraction from chicken bones using dilute sodium hydroxide solution. Controlled parameters in this study were the solvent in the form of sodium hydroxide solution, extraction time for 1 hour, pH 10.5, the ratio of chicken bone powder: solvent (1:4 w/v), and stirring speed 200 rpm. While the operating variables included the extraction temperature of 30oC, 55oC, and 80oC, and particle size of 150 and 250 μm. Experiments were carried out by heating of 300 mL of sodium hydroxide solution with pH 10.5 in a three-necked flask equipped with Leibig condenser, thermometer, mechanical agitator and sampling device to reach the desired temperature (30oC, 55oC, and 80oC). Then, a total of 75 g of chicken bone powders with desired particle size (150μm and 250μm) was introduced into the sodium hydroxide solution and the stirrer was operated at speed of 200rpm. At every 10 minutes interval, as much as 10 mL samples were withdrawn for total protein analysis using Lowry-Folin method. The experiment was terminated after 1 hour. The results show that both increase in temperature and particle size caused an increase in the amount of extracted protein. Highest concentration of protein extracted was achieved at 630.99 mg/L, when the extraction was carried out using 250mm bone particles and temperature 80oC.

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

“…Moreover, increasing temperature could promote mass transfer and solubility, reduce viscosity ). The decrease in protein content with increasing temperature over 60°C might also be due to the thermal denaturation of the proteins, hence the lower proteins solubilization (Kumoro et al 2010). The extraction yield is a parameter that gives an idea of the relative quantity of proteins extracted from the flour, as compared to the protein content which is an indicator of the absolute quantity of proteins in the extract.…”

Optimization of extraction parameters for preparation of Cicer arietinumn ‐based beverage using Response Surface Methodology

“…The initial increase in protein content can be attributed to mass transfer principles, that is, with an increase in temperature, solubility increases, and viscosity decreases, thus increasing the extraction rate of the solution (Zhang et al, 2009). But high temperature could cause thermal denaturation of the protein leading to its aggregation and precipitation (Kumoro et al, 2010). Figure 2b shows the effect of water to chickpea ratio and extraction time on the protein content.…”

Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration

“…This method had the best average correct classification after cross-validation in comparison to the other methods (raw meat extraction with distilled water and frozen meat extraction with distilled water). Besides time consumption, elevated temperatures have been widely acknowledge to be effective in the extraction of bioactive compounds in diverse foods [ 50 , 51 ] and even proved effective in the extraction of compounds from chicken bone [ 52 ]. The short cooking period of five minutes used in our study suggests that this can be a standardized meat for even other meat analysis with the e-tongue.…”