Biotechnological Preparation of Gelatines from Chicken Feet
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Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(6), 1060; https://doi.org/10.3390/polym11061060
Received: 15 May 2019
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Revised: 13 June 2019
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Accepted: 14 June 2019
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Published: 18 June 2019
(This article belongs to the Special Issue Polymer Biointerfaces)
In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding and separating soluble proteins and fat, the purified raw material was treated in water at pH 7.5 with the addition of endoprotease at 23 °C and after thorough washing with water at 80 °C, gelatine was extracted. By the suitable choice of process conditions, gelatine with high gel strength (220–320 bloom), low ash content (<2.0%) and viscosity of 3.5–7.3 mPa·s can be prepared. The extraction efficiency was 18–38%. The presented technology is innovative mainly by the enzymatic processing of the source raw material, which is economically, technologically, and environmentally beneficial for manufacturers. Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications.
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Keywords:
biotechnology; by-products; chicken feet; extraction; food applications; gelatine; pharmaceutical applications; polymer biomaterials
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MDPI and ACS Style
Mokrejš, P.; Mrázek, P.; Gál, R.; Pavlačková, J. Biotechnological Preparation of Gelatines from Chicken Feet. Polymers 2019, 11, 1060. https://doi.org/10.3390/polym11061060
AMA Style
Mokrejš P, Mrázek P, Gál R, Pavlačková J. Biotechnological Preparation of Gelatines from Chicken Feet. Polymers. 2019; 11(6):1060. https://doi.org/10.3390/polym11061060
Chicago/Turabian StyleMokrejš, Pavel, Petr Mrázek, Robert Gál, and Jana Pavlačková. 2019. "Biotechnological Preparation of Gelatines from Chicken Feet" Polymers 11, no. 6: 1060. https://doi.org/10.3390/polym11061060
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