Preparation of protein products from collagen-rich poultry tissues

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F19%3A63526204" target="_blank" >RIV/70883521:28110/19:63526204 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Preparation of protein products from collagen-rich poultry tissues

Popis výsledku v původním jazyce

Chicken stomachs are by-products of the meat industry which are obtained when the poultry is processed in the slaughterhouse; they are animal tissue that contains fat, minerals and proteins (mainly collagen). Chicken stomachs can be used for the preparation of hydrolysates and gelatines of different molecular weight and subsequently applied mainly in the pharmaceutical-, cosmetic- and food industry. The aim of the study was to verify the possibility of extracting gelatines from chicken stomachs after pretreatment with proteolytic enzyme Protamex. Prior to extraction, accompanying non-collagenous proteins were removed from chicken stomachs using 0.2 M NaCl and 0.03 M NaOH. The mixture was then defatted with acetone and Lipolase. The purified collagen was then treated with a proteolytic enzyme and the gelatine was extracted with hot water. The influence of selected technological conditions, which mainly influenced gel strength and process yield, was studied. The extraction conditions were: amount of enzyme added (0.0-0.9%), extraction temperature (63-69 degrees C) and extraction time (1-3 hours). The process yield was 38.80 to 95.90% and the gel strength of hydrolysates/gelatines was 0 to 155 Bloom. The prepared gelatines (with a gel strength of 50-155 Bloom) would be suitable for application in the food industry for the manufacture of confectionery or in the pharmaceutical industry for the production of soft gelatine capsules.

Název v anglickém jazyce

Preparation of protein products from collagen-rich poultry tissues

Popis výsledku anglicky

Chicken stomachs are by-products of the meat industry which are obtained when the poultry is processed in the slaughterhouse; they are animal tissue that contains fat, minerals and proteins (mainly collagen). Chicken stomachs can be used for the preparation of hydrolysates and gelatines of different molecular weight and subsequently applied mainly in the pharmaceutical-, cosmetic- and food industry. The aim of the study was to verify the possibility of extracting gelatines from chicken stomachs after pretreatment with proteolytic enzyme Protamex. Prior to extraction, accompanying non-collagenous proteins were removed from chicken stomachs using 0.2 M NaCl and 0.03 M NaOH. The mixture was then defatted with acetone and Lipolase. The purified collagen was then treated with a proteolytic enzyme and the gelatine was extracted with hot water. The influence of selected technological conditions, which mainly influenced gel strength and process yield, was studied. The extraction conditions were: amount of enzyme added (0.0-0.9%), extraction temperature (63-69 degrees C) and extraction time (1-3 hours). The process yield was 38.80 to 95.90% and the gel strength of hydrolysates/gelatines was 0 to 155 Bloom. The prepared gelatines (with a gel strength of 50-155 Bloom) would be suitable for application in the food industry for the manufacture of confectionery or in the pharmaceutical industry for the production of soft gelatine capsules.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2019: Proceedings of 26th International PhD Students Conference

ISBN

978-80-7509-688-3

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

392-397

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

6. 11. 2019

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000576735500070