A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

Abstract

The study concerns the principle of the protein recovery from bone residue (BR) after mechanical deboning of chicken meat. The BR contained 36% of dry matter, 20% of total protein of which 35-40% constituted collagen, approximately 9% of fat, 7% of ash, and 0.2% of haern pigments. The BR was extracted with 6% water solution of NaCl with addition of 0.015% NaN02, and 0.05% ascorbate in relation to BR. The various solvent/BR ratios, additional homogenization, and addition of 0.3% sodium phyrophosphate were also investigated. The highest protein concentration in the extract was established at solvent/BR ratio 1.5 : 1, with additional homogenization of BR, and in the presence of Na,P,O,. In the best conditions the extract contained 3.4% of protein which constituted almost 18% of total BR protein. It was shown that the deboning process involved the degradation of muscle proteins originating from BR. The SDS-PAAG electrophoresis showed that the protein with the mol. wt 55-48.10:' daltons predominated among the water soluble proteins while in the salt soluble proteins the highest content of proteins with the mol. wt of 47-42.10:' and 21-17.10:' daltons was found. Young (1976) elaljorated the method for preparation of protein isolate from BR of broiler necks and backs. This BR contained 40% solids of which 43% was protein, 32% fat, and 25% ash. The extraction of protein was performed with 0.1 M Na malate at pH 7

Effects of Hot‐Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts

“…Under these conditions, approximately 80.3% of protein was extracted from chicken bones (Dong and others ). The authors found that the extraction efficiency of protein has been greatly improved compared to the previously reported data (Lawrence and Jelen ; Kijowski and Ntewtarowicz ). Kijowski and Ntewtarowicz () reported that approximately 3.4% of protein was obtained from chicken bones by using an extraction solvent system of NaCl, NaNO 2 , and ascorbate solutions.…”

“…The authors found that the extraction efficiency of protein has been greatly improved compared to the previously reported data (Lawrence and Jelen ; Kijowski and Ntewtarowicz ). Kijowski and Ntewtarowicz () reported that approximately 3.4% of protein was obtained from chicken bones by using an extraction solvent system of NaCl, NaNO 2 , and ascorbate solutions. In addition, a value of approximately 18% was obtained by Lawrence and Jelen () for protein extraction from chicken bones, when the alkali extraction method was used.…”

“…All those bones were primarily used in the animal feed industry or disposal in landfills, which is of little value. It has been reported that the protein content in chicken bones could amount to 19%, of which collagen occupies approximately 35% to 40% (Kijowski and Niewiarowicz ). Taking into account all the above data, chicken bone residues represent a large and valuable collagen resource that can be utilized as a mammalian alternative to produce value‐added gelatins.…”

Preparation of peptone from chicken bone residue by using natural pancreas as catalyst

“…One of the fundamental properties of collagen is thermal denaturation when the collagen is heated above a well‐defined shrinkage temperature . Kijowski and Niewiarowicz demonstrated that the majority of proteins soluble in salt were recovered in the MW bands 38–47 kDa and 17–21 kDa . Results confirmed that vigorous heat during preparation of CBE with HPE can degrade the large MW protein to small MW of polypeptides, thus providing the possibility of preparing peptone.…”

“…CB contains approximately 19% protein, 9% fat and 15% ash, indicating a rich source of nutrients as well as contaminnants if not used properly. Generally, CB fraction yields from 20% to 50% . Approximately 28 and 83 million tons of raw chicken were consumed in China and all over the world, respectively, in 2012, producing theoretically 5.6–14 and 16.6–41.5 million tons of CB, representing a huge and valuable source of proteins and minerals.…”