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Biotechnological Processing of Laying Hen Paw Collagen into Gelatins
- Source :
- Processes, Vol 8, Iss 1415, p 1415 (2020), Processes, Volume 8, Issue 11
- Publication Year :
- 2020
- Publisher :
- MDPI AG, 2020.
-
Abstract
- By-products of laying hens represent a promising raw material source with a high collagen content, which is currently not adequately used. The aim of the paper is to prepare gelatins from laying hen paws. The purified collagen raw material was processed by a biotechnological process using the food endoprotease Protamex&reg<br />After cleavage of the cross-links in the collagen structure, the gelatin was extracted by a batch process with a stirrer in two extraction steps. The influence of the extraction process on the yield of gelatins and on selected qualitative parameters of gelatins was monitored by two-level factor experiments with three selected process factors. The studied factors were: enzyme dosage (0.2&ndash<br />0.8%), enzyme processing time (24&ndash<br />72 h) and gelatin extraction time (30&ndash<br />120 min). After the first extraction step at 75 &deg<br />C, gelatin was extracted with a yield of 8.2&ndash<br />21.4% and a gel strength of 275&ndash<br />380 Bloom. In the second extraction step at 80&ndash<br />100 &deg<br />C, it is possible to obtain another portion (3.3&ndash<br />7.7%) of gelatin with a gel strength of 185&ndash<br />273 Bloom. Total extraction efficiency of gelatins prepared from laying hen collagen is almost 30%. The prepared gelatins are of high quality and, under proper extraction conditions, gelatins with a gel strength above 300 Bloom can be prepared, thus equaling commercial beef and pork gelatins of the highest quality. Biotechnological processing of laying hen collagen into gelatins is environmentally friendly.
- Subjects :
- food.ingredient
Bioengineering
02 engineering and technology
Raw material
lcsh:Chemical technology
Gelatin
Biotechnological process
paws
lcsh:Chemistry
0404 agricultural biotechnology
food
Gel strength
Chemical Engineering (miscellaneous)
crosslinking
lcsh:TP1-1185
Food science
by-products
endoprotease
batch process
Chemistry
Process Chemistry and Technology
Extraction (chemistry)
laying hens
04 agricultural and veterinary sciences
021001 nanoscience & nanotechnology
040401 food science
gelatins
lcsh:QD1-999
extraction
processing
0210 nano-technology
biotechnology
Subjects
Details
- Language :
- English
- ISSN :
- 22279717
- Volume :
- 8
- Issue :
- 1415
- Database :
- OpenAIRE
- Journal :
- Processes
- Accession number :
- edsair.doi.dedup.....cb48b4711aedaf322b58efa6abb38955