Optimal conditions for obtaining collagen from chicken feet and its characterization

Araújo, Íris Braz da Silva; Bezerra, Taliana Kênia Alencar; Nascimento, Edilza Silva do; Gadelha, Carlos Alberto de Almeida; Santi-Gadelha, Tatiane; Madruga, Marta Suely

doi:10.1590/fst.27517

Cited by 37 publications

(19 citation statements)

References 24 publications

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“…NaCl, acetic acid, and pepsin are used to hydrolyze non-collagenous protein at cross-linking sites. The yield of collagen mostly depends on the acetic acid concentration, pepsin content, and duration of hydrolysis ( Araújo et al., 2018 ). Nagai and Suzuki (2000) reported that acetic acid (0.5 M) could be used to extract collagen from skin and fins of fishes; whereas bone collagen could be decalcified with 0.5 M EDTA (ethylenediaminetetraacetic acid).…”

Section: Production Of Biopolymers From Different Food Wastesmentioning

confidence: 99%

Utilization of food waste streams for the production of biopolymers

Ranganathan

Dutta

Moses

et al. 2020

Heliyon

115

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Uncontrolled decomposition of agro-industrial waste leads to extensive contamination of water, land, and air. There is a tremendous amount of waste from various sources which causes serious environmental problems. The concern in the disposal problems has stimulated research interest in the valorization of waste streams. Valorization of the wastes not only reduces the volume of waste but also reduces the contamination to the environment. Waste from food industries has great potential as primary or secondary feedstocks for biopolymer production by extraction or fermentation with pre-treatment or without pre-treatment by solid-state fermentation to obtain fermentable sugars. Various types of waste can be used as substrates for the production of biomaterials but recently more focus has been observed on the agro-industrial wastes which have a high rate of production worldwide. This review collates in detail the different food wastes used for biopolymer, technologies for the production and characterization of the biopolymers, and their economic/technical viability.

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Section: Production Of Biopolymers From Different Food Wastesmentioning

confidence: 99%

Utilization of food waste streams for the production of biopolymers

Ranganathan

Dutta

Moses

et al. 2020

Heliyon

115

View full text Add to dashboard Cite

show abstract

“…Consequently, obtaining collagen and hydrolysates from this raw material would add considerable value to this waste. Some studies have shown promisingly the extraction of collagen and hydrolyzed from chicken slaughter residues, such as feet (Araújo et al, 2018;Chakka et al, 2017), skin (Aksun Tümerkan et al, 2019;Dechsle et al, 2016), bones (Dechsle et al, 2016), among others, however chicken CMS residue has not yet been explored.…”

Section: Introductionmentioning

confidence: 99%

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

et al. 2020

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Dbtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase  and Flavourzyme  enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase  , 36.11%, while using Flavourzyme  resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTOR spectra of the crude collagen showed absorption peaks that were characteristic of amide bands A, B, O, OO and OOO. On the spectra of the hydrolysed the area of the amide bands was reduced, and some peaks appeared between 800 and 1,200 cm-1. The disappearance of high molecular weight bands in the SDS-PAGE analysis also confirmed the hydrolysis of collagen. After the hydrolysis, the collagen presented reduced viscosity, the capacity to form foam, and foam stability. The emulsifying activity index was high in the hydrolysates in relation to the crude collagen. Thus, the use of Alcalase  and Flavourzyme  to obtain hydrolysates from collagen derived from chicken MSM residue was shown to be viable, and potentially useful for industrial applications.

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“…The composition of collagen from the cartilage of aquatic and terrestrial animals has been the object of study by researchers (Gómez-Guillén et al, 2011;Simões et al, 2014;Araújo et al, 2018) to identify bioactive compounds derived from cartilage with potential beneficial health properties. However, only one study published by Losso & Dgawa (2014) has focused on the extraction of collagen from chicken keel bone cartilage and its thermal stability.…”

Section: Introductionmentioning

confidence: 99%

Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C

et al. 2020

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The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and protein profile characterization of this slaughter by-product were also conducted. The cartilages were extracted with 0.5 mol/L of acetic, lactic and citric acids for 24, 48 and 72 hours. Subsequently, optimization with a 2 2 factorial design was performed with three replications at the central point for a total of 7 experiments; the analyzed response was the collagen content of the obtained isolates. The cartilage under study has a high protein content (90.27% dry basis) consisting of approximately 35.7% collagen and is a source of essential and predominantly hydrophobic amino acids. Pretreatment with acetic acid for 24 hours led to greater extraction potential and consequently, a better collagen yield (30.12%). The electrophoretic profile of the obtained collagens revealed the existence of an α1 chain, indicating that this collagen was type OO. Statistical analysis demonstrated that the acid-enzymatic procedure favored a temperature of 30 °C.

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Optimal conditions for obtaining collagen from chicken feet and its characterization

Cited by 37 publications

References 24 publications

Utilization of food waste streams for the production of biopolymers

Utilization of food waste streams for the production of biopolymers

Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C

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