Hours Of Hydrolysis Research Articles

CELLULASE PRODUCTION BY TRICHODERMA REESEI AND ITS APPLICATION IN HYDROLYZING OIL PALM EMPTY FRUIT BUNCHES

This study aimed to optimize cellulase production from Trichoderma reesei and apply it for the hydrolysis of oil palm empty fruit bunches (OPEFB). The effects of substrate, pH, nutrient, incubation period, and temperature on cellulase production were investigated using the solid-state fermentation method. OPEFB hydrolysis involved varying enzyme loadings (5, 10, 15, and 20 U/g substrate). The results indicated that the highest CMCase activity (1.02±0.008 U/mL) was achieved under optimal conditions, which included using rice bran as the substrate at 30 °C, pH 6.5, without nutrient addition, and an incubation period of 6 days. In OPEFB hydrolysis, the highest concentration of reducing sugars, 2.395 mg/mL, was observed with a 10 U/g enzyme loading after 48 hours of hydrolysis. FTIR results revealed that the characteristic absorption band at 1205 cm-1, representing the C1-O-C4 glycosidic bond of cellulose, was not observed in the sample hydrolyzed at the 10 U/g enzyme loading. This suggests the capability of the enzyme to hydrolyze OPEFB.

Enhancing sausage functionality products for school-age children: a study on goat and camel meat with natural purslane powder as an antioxidant additive

The objects of the study are goat and camel sausage with the addition of the natural antioxidant purslane powder. Goat and camel meat are rich in protein, contains little fat and has good digestibility, which makes it an attractive product for baby food. The results showed that experimental samples of goat sausage and chicken fillet and goat sausage and camel sausage showed a moisture content of 72.7 % and 70.6 %, fat 8.1 % and 6.7 %, protein 13.41 % and 15.31 %, carbohydrates 3.0 % and 4.4 %, respectively. The moisture binding capacity of goat and chicken fillet sausage with purslane is 78.16 %, which is 1.73 % higher than the benchmark, which is 76.43 %. The moisture binding capacity of goat and camel sausage with purslane was 78.65 %, which is 2.22 % higher than in the control. High moisture-binding ability helps to preserve the freshness and taste of sausage for a long time. In the course of the work, a comparative analysis of the digestibility of proteins of experimental samples of boiled sausage products was carried out. It was found that goat sausage and chicken fillet are characterized by a lower concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin) – from 624.6 mcg/ml (during the first three hours of hydrolysis) to 371.3 mcg/ml (during 6 hours of hydrolysis), against sausage made from goat meat and camel meat 674.2 when digested with pepsin and 377.3 when digested with trypsin, which indicates a higher degree of digestibility of proteins of these products. Thus, the research of goat and camel sausages for school-age children can contribute to the creation of innovative products that will meet the needs of children's health and development, as well as contribute to the sustainable development of rural regions and the growth of economic activity

Enhancing Nutrition and Palatability: The Development of Cooked Sausages with Protein Hydrolysate from Secondary Raw Materials for the Elderly

Currently, there is an increase in the use of preparations from collagen-containing raw materials in the production of meat products. The high functional and technological properties of such preparations make it possible to significantly improve the rheological properties of food products, as well as organoleptic indicators, and enrich meat products with dietary fibers. The aim of this study was to study the effect of an emulsion of 5% protein hydrolysate and 1% purslane powder on herodietic boiled sausages for the elderly. The results showed that the experimental samples of boiled sausages contained 15.44% protein, 6.6% fat, 4.2% carbohydrates and 71.1% moisture; this shows that boiled sausage with the addition of protein hydrolysate contains optimal chemical composition for dietary nutrition, a certain moisture index confirms the excellent consistency of boiled sausage. The change in the peroxide number was studied for 7 days. The results showed that the peroxide number did not change significantly from 2.0 meq/kg to 4.6 meq/kg. Thus, the addition of purslane with antioxidant properties helps to slow down the oxidation of fats and thereby increases the shelf life of boiled herodietic sausage. The results of the study of color characteristics showed stable color formation, which was influenced by an emulsion of collagen and purslane. It was found that products using emulsions from collagen-containing raw materials are characterized by a higher concentration of tyrosine due to the action of proteolytic enzymes (pepsin and trypsin)—from 728.1 mcg/mL (during the first three hours of hydrolysis) to 392.5 mcg/mL (during 6 h of hydrolysis)—which indicates a higher degree of protein digestibility these products. Thus, the addition of an emulsion of 5% protein hydrolysate and 1% purslane powder can be recommended for the production of boiled sausages with improved nutritional and taste properties.

Cane Pretreatment by Deep Eutectic Solvents to Increase its Reactivity During Enzymatic Hydrolysis with Cellulases

Cane was pretreated with a number of deep eutectic solvents (DESs) based on choline chloride (ChCl) as a hydrogen bond acceptor. Among hydrogen bond donors, lactic (LA) and oxalic (OA) acids were the most effective. Substrate pretreatment conditions (ratio of DES-components, temperature and exposure time) were optimized, which resulted in the highest yield of reducing sugars (RS) and glucose during subsequent enzymatic hydrolysis with cellulase preparation based on Penicillium verruculosum. It was established that in the case of a mixture of ChCl with LA (the molar ratio of components was 1 : 5) pretreatment should be carried out at 80°C for 24 hours, and in the case of a mixture of ChCl with OA (1 : 1), optimal conditions were 80°C and 6 hours. The degree of conversion of the pretreated substrate after 48 hours of hydrolysis in the presence of the enzyme preparation (EP) B537 was 80 and 86% by absolutely dry substances for selected mixtures of ChCl/LA and ChCl/OA, respectively.

Cane Pretreatment by Deep Eutetic Solvents to Increase its Reactivity During Enzymatic Hydrolysis with Cellulases

Cane was pretreated with a number of deep eutectic solvents (DES) based on choline chloride (ChCl) as a hydrogen bond acceptor; among hydrogen bond donors, lactic and oxalic acids (LacA and OxA, respectively) were the most effective. Substrate pretreatment conditions (ratio of DES-components, temperature and exposure time) were optimized, leading to the highest yield of reducing sugars (RS) and glucose during subsequent enzymatic hydrolysis with cellulase preparation based on Penicillium verruculosum. It was been established that in the case of a mixture of ChCl with LacA (the molar ratio of components is 1 : 5) pretreatment should be carried out at 80°С for 24 h, and in the case of a mixture of ChCl with OxA (1 : 1) – at 80°С for 6 hours. The degree of conversion of the pretreated substrate after 48 hours of hydrolysis in the presence of the enzyme preparation (EP) B537 was 80 and 86% by absolutely dry substances for selected mixtures of ChCl/LacA and ChCl/OxA, respectively.

Bioactive peptides of amaranth: isolation and determination of antioxidant and hypocholesterolemic properties

Hydrolysis of the amaranth protein isolate (Amaranthus hypochondriacus L., Voronezh variety) protein isolate by trypsin, papain and alkalase was carried out in order to obtain biologically active peptides with antioxidant and hypocholesterolemic activities. A high degree of protein hydrolysis was shown by trypsin during the first two hours, papain between three and four hours, and alkalase after four hours of hydrolysis. The rate of cleaved protein increased from the first two hours of hydrolysis from 40%, 30% and 15% to 78%, 70% and 60% when trypsin, papain, alkalase were applied, respectively. Maximum hydrolysis of the amaranth protein was observed after 6 h of proteolysis by all enzyme preparations. The molecular weights of the hydrolysis products of the amaranth protein after 2, 4 and 6 h of hydrolysis were determined. All hydrolysates showed a high content of polypeptides with molecular masses of 33 kDa, 18-23 kDa, 52-54 kDa, 40-54 kDa, 6.5-15 kDa. Short-chain peptides with molecular masses of 624 to 2817 Da were detected in the hydrolysates after 6 h of proteolysis. It was determined by capillary electrophoresis method that all protein hydrolysates after 6 h of hydrolysis contain amino acids (tyrosine, phenylalanine, alanine, leucine, valine, proline, alanine) responsible for antioxidant activity of peptides in the studied hydrolysates. The antioxidant activity of peptides in all hydrolysates of amaranth protein isolate was determined by ABTS cation radical reduction method for 6 min. Hypocholesterolemic activity of peptides was shown in protein hydrolysates by trypsin and papain.

Non-traditional types of milk powder in baby food technology

The need to develop products for infant nutrition is urgent. Cow’s milk is the basis for making porridge. The number of children suffering from allergies to cow’s milk protein is 2-7.5%. The aim of the work is to study the kinetics of extrudate swelling in different types of milk, their influence on the rheological properties of porridges and their ability to digest. The degree of swelling of the extrudate in mares’ milk is 12.5% higher than in cow’s milk, and in goat’s and sheep’s milk - 4% and 19% lower, respectively. The vicosity of mares’ milk porridge is 50% lower than the viscosity of «Malyshka» porridge. The viscosity of goat’s milk porridge is also 40% lower than the viscosity of «Malyshka» porridge. The lowest digestibility of proteins is observed in «Malyshka» porridge, in which 31% less amino acids accumulate in 3 hours of hydrolysis compared to goat milk porridge. In porridge based on mare and sheep milk, 51% and 78% more amino acids are released compared to the control. It is proved that the development of new milk-flour porridges for feeding children aged 6 months to 1 year is relevant. It is established that the degree of swelling of corn extrudate depends on the chemical composition of milk. It has been found that goat’s and sheep’s’ milk porridge retains a high viscosity, which is also explained by the chemical composition of milk, namely the high content of fat and protein. Studies of the digestion process indicate that the developed cereals are digested with a similar intensity, which is higher than the digestion of porridge «Malyshka». Key words: baby food, extrudates, mares’ milk, milk powder, goat’s and sheep’s milk.

Isolation and Characterization of Nanocrystalline Cellulose Isolated from Pineapple Crown Leaf Fiber Agricultural Wastes Using Acid Hydrolysis.

Pineapple crown leaf fiber (PCLF) is one of the major biomass wastes from pineapple processing plants. It consists mostly of carbohydrate polymers, such as cellulose, hemicellulose, and lignin. It can be further processed to form a more valuable and widely used nanocrystalline cellulose (NCC). This study investigates the effect of hydrolysis time on the properties of the produced NCC. The acid hydrolysis was conducted using 1 M of sulfuric acid at hydrolysis times of 1–3 h. The resulting NCCs were then characterized by their morphology, functional groups, crystallinity, thermal stability, elemental composition, and production yield. The results show that the NCC products had a rod-like particle structure and possessed a strong cellulose crystalline structure typically found in agricultural fiber-based cellulose. The highest NCC yield was obtained at 79.37% for one hour of hydrolysis. This NCC also displayed a higher decomposition temperature of 176.98 °C. The overall findings suggest that PCLF-derived NCC has attractive properties for a variety of applications.

Characterization of cellulose nanocrystalline isolated from banana peduncles using acid hydrolysis

The study aimed to characterize cellulose nanocrystalline (NCCs) from banana peduncles using acid hydrolysis. The NCCs isolation process was done by hydrolysis using H2SO4 with concentrations of 1M, 2M, and 3M at a microwave power of 100 Watts within 1 hour of hydrolysis. The product of NCCs was characterized in term of yield, chemical composition (by FTIR), and its crystallinity. The result showed that the highest yield of 88.33% was obtained in acid hydrolysis at the concentration of 1M H2SO4. The results of the FTIR test showed that non-cellulose content had been removed and demonstrated that the molecular structure of cellulose does not change even when treated at different acid concentrations. X-Ray Diffraction analysis showed that crystallinity decreased by increasing the sulfamic acid concentration. The thermogravimetric analysis confirmed the heat resistance analysis and showed that the NCCs is gradually decomposed at a temperature range of 268.3–415.25 ¼C. The colour of cellulose nanocrystalline powder darkens as the sulfuric acid concentration increases.

Optimizing acid hydrolysis for monosaccharide compositional analysis of Nostoc cf. linckia acidic exopolysaccharide

The exact estimation of monosaccharide composition is important in the primary structure elucidation of polysaccharides. An acid hydrolysis is usually performed for glycosidic bonds cleavage and releasing of monosaccharides. In this study, optimal conditions of total acid hydrolysis using trifluoroacetic acid (TFA) of acidic lactylated Nostoc cf. linckia exopolysaccharide (EPS) were investigated by NMR spectroscopy. Results of a series of experiments with modified acid concentration, temperature and time of hydrolysis, have shown 2 M TFA, 110 °C, 3 h as the most optimal. The stability of EPS monosaccharide components was also explored. Low stability was found at all tested conditions already during the first hour of hydrolysis; all neutral monosaccharides were degraded from 25% to 40% and glucuronic acid to 75%. NMR, contrary to standard techniques used in monosaccharide compositional analysis (HPLC, HPAEC), allowed simultaneous quantification of all GlcA forms; the free one, that one linked in oligosaccharides, as well as GlcA degradation product γ-lactone. NMR as detection method improves information about uronic acid content in EPS.

Transformation of lignocellulose from corn stove for bioethanol production

The use of fossil fuels, as well as the environmental issues associated with their burning, has pushed for the development of clean, renewable energy sources. Biofuels made from lignocellulosic biomass are considered a carbon-neutral and sustainable method. As the demand for non-petroleum fuels grows, more attention will be placed on developing a cost-competitive liquid transportation biofuel like ethanol. This study was conducted to produce bioethanol utilizing the SHF (separate hydrolysis and fermentation) technique from corn stove lignocellulose. Pretreatment with sodium hydroxide at various concentrations was also studied. The influence of enzymatic saccharification, fermentation time, and substrate concentration on sugar yield and, eventually, ethanol production was investigated. Fermentation was carried out by using the enzymatically saccharified hydrolysate and monoculture of Saccharomyces cerevisiae. The results reveal that pretreatment with 2% NaOH followed by 48 hours of hydrolysis produced the maximum bioethanol production (30.21 ±0.13 g/L). This study findings indicated that alkali-pretreated corn stove might be used as a feedstock for bioethanol production, reducing reliance on fossil fuels.

Evaluation of enzymatic delignification of rice straw residues for bioethanol production

The biomass-based biofuel production from sustainable resources such as lignocellulosics account for the larger alternative energy in the world for achieving zero emissions of greenhouse gas and reduction of global warming. In this study, lignocellulosics, such as rice straw as agricultural residues collected from South 24 Parganas district of West Bengal, have been explored for their potential availability for alternative sources of production of bioethanol. The delignification of rice straw cell wall was performed through alkali pretreatment followed by enzymatic hydrolysis using microorganism Trichoderma reesei, yielded high fermentable sugar for conversion to bioethanol. The efficacy of the delignification process was supported by the structural characteristics of the delignified substrate via scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray fluorescence microscopy and thermogravimetric analysis (TGA). After 240 hours of hydrolysis, the optimum sugar was obtained 135.2 ± 0.45 mg/g from the rice straw. The maximum fermentation efficiency was shown at ~74% in the fed-batch reactor and ~83% in the packed bed reactor using enzyme hydrolysed rice straw at optimal conditions of 33°C and pH = 5.5.

Evaluation of enzymatic delignification of rice straw residues for bioethanol production

The biomass-based biofuel production from sustainable resources such as lignocellulosics account for the larger alternative energy in the world for achieving zero emissions of greenhouse gas and reduction of global warming. In this study, lignocellulosics, such as rice straw as agricultural residues collected from South 24 Parganas district of West Bengal, have been explored for their potential availability for alternative sources of production of bioethanol. The delignification of rice straw cell wall was performed through alkali pretreatment followed by enzymatic hydrolysis using microorganism Trichoderma reesei, yielded high fermentable sugar for conversion to bioethanol. The efficacy of the delignification process was supported by the structural characteristics of the delignified substrate via scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray fluorescence microscopy and thermogravimetric analysis (TGA). After 240 hours of hydrolysis, the optimum sugar was obtained 135.2 ± 0.45 mg/g from the rice straw. The maximum fermentation efficiency was shown at ~74% in the fed-batch reactor and ~83% in the packed bed reactor using enzyme hydrolysed rice straw at optimal conditions of 33°C and pH = 5.5.

Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases

ABSTRACT Collagen is an abundant structural protein found in many organs of animals, for example skin, bones, and connective tissues. Chicken trachea is a collagen-rich fraction of chicken offal that is converted to a solid waste stream during poultry processing. Collagen hydrolysates and peptides have unique biological properties, which is potentially converted from chicken trachea and can be used as a useful functional ingredient. Fresh chicken trachea was sterilized by autoclaving at 121°C for 30 min and dried using freeze drier to obtain chicken trachea flakes (CTF). CTF had 68.56% protein with the 50% solubility at pH 6–10. The enzymatic hydrolysis of chicken trachea was performed using Alcalase®, Flavourzyme®, Protamex®, and Papain under the optimal condition of each enzyme. An improvement in solubility was observed. Chicken trachea hydrolysates (CTH) with the highest solubility were detected in samples hydrolyzed with Alcalase®, follow by Protamex®, Papain, and Flavourzyme®, respectively. Within an hour of hydrolysis, the CTH obtained from Alcalase® hydrolysis had the highest total amino acid contents. The top three amino acids found in this hydrolyzate powder were Glutamic acid (Glu), Glycine (Gly), and Aspartic acid (Asp). Moreover, this sample exhibited the greatest antioxidant and bioactive properties as shown by the highest antioxidant capacity from DPPH and FRAP assay (4.42 TEAC µMol/mg CTH and 22.48 TEAC µMol/mg CTH, respectively) and the lowest IC50 of ACE I inhibitor (0.41 mg/mL). These results suggested that Alcalase® hydrolysis provided the chicken trachea collagen hydrolyzate with unique properties that could be used in various food systems.

Effect of agitation on the efficiency of enzymatic hydrolysis of highly concentrated media of extruded corn starch

The influence of the mixing factor and its intensity was investigated at the stage of developing a technology for processing highly concentrated hydrolysates (50% solids) of extruded corn starch. The starch was extruded using a twin-screw extruder at a temperature of 185 °C and a pressure at the die of 2 MPa. Extruded substrate was hydrolyzed with enzyme preparations of ?-amylase and glucoamylase for 4 hours with different stirring modes. The significance of the stirring speed on the degree of hydrolysis of extruded starch, especially in the first 2 hours of enzymatic treatment, has been established. As a result of 4-hour exposure, the dextrose equivalent of the hydrolyzate incubated without stirring was 52.2. Dextrose equivalent of the hydrolysates stirred at speed of 100, 200 and 500 rpm was 54.5, 59.3, and 59.8, respectively. The study of rheological properties showed that the dynamic viscosity of a medium without stirring significantly differed from the viscosity of a medium with stirring throughout the entire hydrolysis period. As a result, the dynamic viscosity of the sample without stirring and with stirring decreased from 3 Pa?s to 0.35 Pa?s and from 2.5-2.8 Pa?s to 0.145-0.221 Pa?s, respectively. An double increase of the glucoamylase dosage made the mixing factor after 4 hours of hydrolysis insignificant and increased the dextrose equivalent value by 18-35%. The dextrose equivalents of samples without stirring and with stirring at a frequency of 200 rpm were 70 and 71, respectively. But in the first 2 hours of hydrolysis, the stirring factor for samples with an increased dosage of glucoamylase was also statistically significant. The study showed that hydrolysis of highly concentrated media of extruded starch under the condition of high-quality homogenization with the enzymes provides a high degree of bioconversion without the requirement for continuous mixing,

Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates.

Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate with 15% of degree of hydrolysis (DH), optimum solubility property and oil holding capacity, but emulsifying and foaming ability were completely impaired. In order to investigate the potential implication of DH on techno-functional properties, a set of protein hydrolysates with a different DH was obtained by sub-sampling at different time points during three hours of enzymatic hydrolysis process. An increase in DH% had positive effects on the solubility property and oil holding ability, while a reduced emulsifying ability was observed up to five hours of hydrolysis. These results demonstrated that the enzymatic hydrolysis, if performed under controlled conditions and not for a long period, represents a valid method to extract high quality protein from insects with tailored techno-functionality, in order to produce tailored ingredients for feed and food purpose.

Alkaline pre-treatment and hydrolysis with acid cellulase of the rice husk (Oryza sativa) for production of bioethanol

Several companies generate large amounts of agroindustrial waste, which could be used as raw material for the production of bioethanol; among them, those that process and commercialize rice, which produce a large amount of husk, a lignocellulosic material, as a by-product. These companies generally use rice husk as fuel for the ovens, generating problems to the environment due to the emission of polluting smoke. The objective of this work was to obtain bioethanol from rice husk, taking advantage of its cellulose and hemicellulose content. The lignin was removed by an alkaline pretreatment with 2.00% w/v sodium hidroxide solution. Cellulose and hemicellulose in the husk were hydrolysed by enzymatic hydrolysis with acid cellulase for 72 hours. During this period of time, the concentration of total reducing sugars was monitored by the 3,5-dinitrosalicylic acid method, in order to determine the reaction time in which the highest concentration of total reducing sugars is obtained. The sugars obtained were fermented with saccharomyces cerevisiae, for the production of alcohol. During the enzymatic hydrolysis of the pre-treated rice husk, it was found that the highest concentration of total reducing sugars in the samples was 7.778 g/L, obtained in a time of 24 hours of hydrolysis. The sugars obtained were fermented with Saccharomyces cerevisiae, for alcohol production. A distillate was obtained with a concentration of 3.7% v/v.

Mechanically activated hydrolysis of plant-derived proteins in food industry

A poor consumption of important nutrients triggered a public interest in functional foods that contain easy-to-digest proteins. The present research features fractionation, mechanical activation, and enzymatic hydrolysis of pea protein. According to modern chemical methods, the protein content in the original pea biomass was 24.3% and its molecular weight distribution (MWD) was 5–135 kDa. Fractionation, or protein displacement, resulted in four fractions of biopolymers with different chemical composition, i.e. a different content of protein and carbohydrate molecules. The paper introduces some data on the enzymatic transformations of the substrate. A set of experiments made it possible to define the optimal conditions for the mechanical activation of pea biomass with proteolytic enzymes. The enzymes were obtained from Protosubtilin G3x, a complex enzyme preparation. When the substrate and the enzymes were mechanically activated together, it produced mechanocomposite, an intermediate product with increased reactivity. It increased the specific surface area by 3.2 times and doubled the crystallinity of the substrate. As a result, the rate and yield of the subsequent enzymatic hydrolysis increased from 18% to 61%. The study determined the capacity of the substrate in relation to the enzyme preparation. Under optimal conditions, the pea hydrolysis destroyed protein molecules within two hours. After four hours of hydrolysis, no changes were detected. A polyacrylamide gel electrophoresis revealed non-hydrolysed protein molecules with MW ≈ 20 kDa. Presumably, they corresponded with legumin, which is resistant to neutral and alkaline proteases. The resulting hydrolysates were spray-dried to test their potential use as a food component. The product obtained by spray-drying had a monomodal distribution of particle sizes of spherical shape with adiameter of 5–20 μm.

Enzymatic Hydrolysis of Hairtail Surimi in an Ultra-High Pressure Bioreactor

Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline) also has been evaluated, and it has been discovered that neutral protease behaved the best. The amino acids were analyzed using automatic amino acid analyzer, and the enzymatic digestion conditions were optimized. For neutral protease, the optimal condition was 50℃, 250 MPa, pH 7.0. Material to liquid ratio of enzyme is 6%. More than 29 amino acids were detected after 24 hours of hydrolysis; the enzymatic hydrolysis rate can reach 83.29%. The results show that enzymatic digestion under ultra-high-pressure provides a very promising approach to extract amino acids from Hairtail surimi.

Optimal conditions for obtaining collagen from chicken feet and its characterization

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.