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Article

Biotechnological Processing of Laying Hen Paw Collagen into Gelatins

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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 Polymer Engineering, 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
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Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic
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Author to whom correspondence should be addressed.
Processes 2020, 8(11), 1415; https://doi.org/10.3390/pr8111415
Received: 15 October 2020 / Revised: 29 October 2020 / Accepted: 5 November 2020 / Published: 6 November 2020
(This article belongs to the Special Issue Biotechnological Preparation Process of Gelatines)
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®. 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 (0.2–0.8%), enzyme processing time (24–72 h) and gelatin extraction time (30–120 min). After the first extraction step at 75 °C, gelatin was extracted with a yield of 8.2–21.4% and a gel strength of 275–380 Bloom. In the second extraction step at 80–100 °C, it is possible to obtain another portion (3.3–7.7%) of gelatin with a gel strength of 185–273 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. View Full-Text
Keywords: batch process; biotechnology; by-products; crosslinking; endoprotease; extraction; gelatins; laying hens; paws; processing batch process; biotechnology; by-products; crosslinking; endoprotease; extraction; gelatins; laying hens; paws; processing
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MDPI and ACS Style

Gál, R.; Mokrejš, P.; Pavlačková, J.; Linh, N.T.H.; Mlček, J. Biotechnological Processing of Laying Hen Paw Collagen into Gelatins. Processes 2020, 8, 1415. https://doi.org/10.3390/pr8111415

AMA Style

Gál R, Mokrejš P, Pavlačková J, Linh NTH, Mlček J. Biotechnological Processing of Laying Hen Paw Collagen into Gelatins. Processes. 2020; 8(11):1415. https://doi.org/10.3390/pr8111415

Chicago/Turabian Style

Gál, Robert, Pavel Mokrejš, Jana Pavlačková, Ngo T.H. Linh, and Jiří Mlček. 2020. "Biotechnological Processing of Laying Hen Paw Collagen into Gelatins" Processes 8, no. 11: 1415. https://doi.org/10.3390/pr8111415

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