Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F22%3A63553558" target="_blank" >RIV/70883521:28140/22:63553558 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28150/22:63553558 RIV/70883521:28110/22:63553558

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S2212429222001614" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2212429222001614</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2022.101702" target="_blank" >10.1016/j.fbio.2022.101702</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Popis výsledku v původním jazyce

Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine, generally by using alkali or acid substances. Since they are toxic, different methods are desirable, e.g. applying proteolytic enzymes. Using enzymes is beneficial as they shorten processing time and reduce the required water amount. Processing conditions (the enzyme amount during the pre-treatment, first and second extraction temperature and time) of the process may influence gelatine quality and its yield. In this study, gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of experiments. The significance of the influence of the conditions on the quality (gel strength, viscosity, melting and gelling point) and yield of chicken skin gelatine (CSG) was observed. The highest yield (31.5%) was obtained at the conditions of the enzyme amount of 0.8%, first extraction temperature 80 degrees C and time 30 min, second extraction temperature 90 degrees C and time 60 min. Furthermore, the highest CSG quality of gel strength (190 Bloom), viscosity (4.06 mPas), melting point (38.3 degrees C) and gelling point (20.5 degrees C) was obtained at the conditions of 0.2%/ 50 degrees C/30 min in the first extraction.

Název v anglickém jazyce

Biotechnological preparation of chicken skin gelatine using factorial design of experiments

Popis výsledku anglicky

Poultry meat production steadily increases and its by-products including legs or skins may be further utilized to prepare gelatine, generally by using alkali or acid substances. Since they are toxic, different methods are desirable, e.g. applying proteolytic enzymes. Using enzymes is beneficial as they shorten processing time and reduce the required water amount. Processing conditions (the enzyme amount during the pre-treatment, first and second extraction temperature and time) of the process may influence gelatine quality and its yield. In this study, gelatines were prepared from chicken skin at different conditions in the series of combined factorial design of experiments. The significance of the influence of the conditions on the quality (gel strength, viscosity, melting and gelling point) and yield of chicken skin gelatine (CSG) was observed. The highest yield (31.5%) was obtained at the conditions of the enzyme amount of 0.8%, first extraction temperature 80 degrees C and time 30 min, second extraction temperature 90 degrees C and time 60 min. Furthermore, the highest CSG quality of gel strength (190 Bloom), viscosity (4.06 mPas), melting point (38.3 degrees C) and gelling point (20.5 degrees C) was obtained at the conditions of 0.2%/ 50 degrees C/30 min in the first extraction.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20903 - Bioproducts (products that are manufactured using biological material as feedstock) biomaterials, bioplastics, biofuels, bioderived bulk and fine chemicals, bio-derived novel materials

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Food Bioscience

ISSN

2212-4292

e-ISSN

2212-4306

Svazek periodika

47

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

10

Strana od-do

nestrankovano

Kód UT WoS článku

000798813100008

EID výsledku v databázi Scopus

2-s2.0-85128289560