Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen

Cansu, Ümran; Boran, Gökhan

doi:10.5851/kosfa.2015.35.4.431

Cited by 27 publications

(12 citation statements)

References 22 publications

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“…The values used as the input in calculating the material balance were as follows: dry matter content of the MDCM, 39%; yield of pure bones after protease treatment, 45%; mineral fraction in chicken bones, 61%; calcium and phosphorus content in the mineral fraction, 80%. Chicken bone proteins account for 70% of bone organic fraction, and collagen accounts for 90% of bone protein [19].…”

Section: Profitability Assessment For Mdcm Sidestream Valorizationmentioning

confidence: 99%

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

et al. 2022

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This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recover soluble food-grade protein and collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream from the meat industry. Food-grade enzyme blends Ermitase 1 and Ermitase 2 were used to fractionate the mechanically deboned meat into fat, soluble protein, and solids. Response surface methodology was utilized to optimize treatments to maximize the protein yield. At the optimum conditions (hydrolysis time 240 min, E:S 0.27%, and a hydromodule 1 L/kg), the enzymatic treatment produced high protein yield, approximately 90%. The protein hydrolysates showed a good solubility index, but weak gelling properties. The PHWE of the bones resulted in a high nitrogen yield, approximately 87%, at the optimum conditions of 190 °C and 83 min. Peptides in the bone extract were in the range of 0.5–13.7 kDa. Overall, our study highlights the importance of response surface methodology to optimize parameters for mechanically deboned chicken meat enzymatic and PHWE treatments to achieve high yields of protein for food applications and low-molecular-weight collagen peptides for cosmetic applications. The crucial role of protein and peptide prices was observed in preliminary profitability analysis.

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Section: Profitability Assessment For Mdcm Sidestream Valorizationmentioning

confidence: 99%

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

et al. 2022

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“…Another direction of using bone raw materials is collagen production. Cansu et al [19] developed a multi-step procedure for collagen isolation from chicken bones that allowed removing 87.5% of minerals and 57.1% of fats with protein losses of about 18.6% and hydroxyproline losses of 14.9%. The collagen yield was about 85% of the initial content, its quality and functional properties were assessed.…”

Section: Introductionmentioning

confidence: 99%

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Какимов

Yessimbekov

Kabdylzhar

et al. 2021

Teor. prakt. pererab. mâsa (Print)

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When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grinder. Chicken bone products (chicken necks, drumsticks, wings, breasts) and cattle costal and vertebral bones with residues of muscle tissue were used for investigation. The comparative analysis of the nutritional value of the meat and bone paste showed the following results: protein mass fraction was 18.5% in the meat and bone paste obtained from poultry bones, and 12.1% in the meat and bone paste obtained from cattle bones. The mass fraction of fat was two times higher in the meat and bone paste from poultry bones. As for the mineral composition, it has been established that meat and bone paste is a rich source of calcium: the calcium content was 1,654.02 mg/100g in the poultry meat and bone paste, and 5,318.13 mg/100g in the cattle meat and bone paste. In regard to the toxic element content, the normed values of lead and arsenic, cadmium and mercury were not revealed in the poultry and cattle meat and bone paste. The obtained meat and bone paste can be used for food purposes as a food additive in meat product manufacture, which will allow rational and economic use of bone raw materials in cattle and poultry processing.

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“…Poultry processing by-products are considered perfect alternative sources for the production of collagen and gelatin products. Current literature indicates that poultry skin, bones, head, feet are the most popular and rich sources to be used for collagen and gelatin extraction [17][18][19][20]. However, limited researches are focusing on MDM residues for protein recovery [21].…”

Section: Introductionmentioning

confidence: 99%

Collagen/Gelatin Extraction from Poultry Skin and Mechanically Deboned Meat (MDM) Residues

Gündem

Tarhan

2021

Akademik Gıda

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Collagen is a structural protein found naturally in high amounts in poultry skin and bones. Gelatin is obtained by a partial hydrolysis of collagen under controlled conditions. It is a pure protein with many functional and technological properties such as gelation, thickening, film-forming and emulsification. Besides skin and bones, mechanically deboned meat (MDM) residues are considered good sources of collagen as well. This study aimed to extract collagen and gelatin from poultry skin and MDM residues of neck, shinbone, breastbone, wingtip, shanks, upper/lower backbone and their mixture through pre-treatment (using with dilute alkali and acid), demineralization, degreasing and thermal extraction processes, and evaluate their properties comparatively. Based on Kjeldahl analysis, the protein content of poultry skin was about 15% and that of the MDM residues varied between 15-21% before the extraction process. The SDS-PAGE profiles of the extracted collagen in skin and MDM residues comprised γ, β, α, and sub-α chain protein units. Collagen solution of the upper backbone and mixed MDM residues had the highest protein content with 11.98 mg/mL and 11.33 mg/mL, respectively. The extraction yield of collagen and gelatin significantly differred (p˂0.05) within the range between 1.32 and 2.16%, and 1.03 and 1.89%, respectively. The viscosity of collagen/gelatin solutions decreased with an increase in shear rate and gelatin obtained from mix MDM residues indicated higher viscosity than that of skin. Results of this study showed successful recovery of collagen and gelatin from poultry processing by-products and residues, which could contribute to the production of high value-added alternative sources for various applications.

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Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen

Cited by 27 publications

References 22 publications

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials

Collagen/Gelatin Extraction from Poultry Skin and Mechanically Deboned Meat (MDM) Residues

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