Abstract
Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collagen content of the isolate obtained. In addition to the optimization, the characterization of the isolates with higher and lower collagen content, in relation to the amino acid profile, electrophoretic profile, peptide hydrophobicity and functional properties, such as water solubility, water retention capacity and emulsifying activity, were carried out. The proposed model was statistically significant, with conditions of higher collagen content of 0.3 mol/L of acetic acid, 0.2% of pepsin and 12 hours of hydrolysis. The collagen isolate under these conditions showed higher iminoacids content, higher sum of peptide areas, higher solubility in water and water retention at 60 °C. The treatment with lower collagen content showed high emulsifying activity. The collagen isolate of the chicken feet presented characteristics makes it suitable for application in the food industry.
Highlights
Brazil has since 2004 the position of largest exporter of chicken meat and it reached a record of amount production in 2016, according to the Brazilian Association of Animal Protein (Associação Brasileira de Proteina Animal, 2016)
According to the factorial design, it was possible to verify by means of the Pareto graph (Figure 1) that the pepsin content was the factor of major influence on the yield of the obtained isolates, being directly proportional to the amount of enzyme used in the extraction
It was observed that the hydrolysis time had an inverse influence on the amount of collagen in the isolates, where at the shortest time the isolates with the highest collagen content were obtained
Summary
Brazil has since 2004 the position of largest exporter of chicken meat and it reached a record of amount production in 2016, according to the Brazilian Association of Animal Protein (Associação Brasileira de Proteina Animal, 2016). With the increase in the production of meat and processed products, many byproducts are generated, such as viscera, head and feet, for example, which are mostly underused for the production of animal feed. Such byproducts contain proteins, such as collagen, that can be utilized in the food industry. Collagen is an abundant protein in mammals, and can be found in various products of animal origin, such as bird feet (Alves & Prudencio-Ferreira, 2002; Nomura et al, 1996; Liu et al, 2001; Lin & Liu, 2006a); fish scales, mammalian skin and tendons (Huang & Nimni, 1993). Some studies have shown the prevalence of this type of collagen in extracts obtained (Lin & Liu, 2006a; Liu et al, 2001; Hashim et al, 2014)
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