Abstract
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.
Highlights
Gelatine is a significant, water-soluble protein that is obtained from collagenous raw materials by partial hydrolysis
Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications
The dry matter was determined by the indirect method of drying the sample for 18 h at 103.0 ± 2.0 ◦ C; the ash was determined gravimetrically after burning and annealing the sample; fat was determined by Soxhlet extraction; nitrogen was determined by the Kjeldahl method, and the protein content was calculated from the determined nitrogen content by multiplying by a factor of 6.25
Summary
Water-soluble protein that is obtained from collagenous raw materials by partial hydrolysis. Alternative sources of collagen, especially fish and by-products of the meat processing and poultry industry, have become more important for gelatine producers [2]. The reason for this is the growing global demand for gelatine, which is estimated to be around. 451,000 tons for 2018: about a 1⁄4 increase over six years [3] Another impetus for the search for alternative sources of collagen is the growing demand for non-mammalian gelatines, especially from consumers from Islamic, Jewish, and Hindu countries. The new application possibilities of gelatine made from alternative sources of collagen are opening up
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