scholarly journals Preparation of protein products from collagen-rich poultry tissues

10.5219/1319 ◽  
2020 ◽  
Vol 14 ◽  
pp. 713-720
Author(s):  
Aneta Polaští­ková ◽  
Robert Gál ◽  
Pavel Mokrejš ◽  
Jana Orsavová
Keyword(s):  
Proteolytic Enzyme ◽  
Extraction Efficiency ◽  
Processing Parameters ◽  
Gel Strength ◽  
Hot Water ◽  
Raw Material ◽  
Extraction Temperature ◽  
Poultry Processing ◽  
Poultry Tissues ◽  
By Products

Chicken stomachs are by-products obtained from the poultry processing in slaughterhouses. Their amount has been gradually increasing as a consequence of a continually rising poultry consumption. Since these animal tissues are still rich in proteins, mainly collagen, fat, and minerals, it is essential and beneficial to investigate the appropriate management and further processing. Collagen could be extracted from chicken stomachs and used as a raw material in the food, cosmetic, medical, and also pharmaceutical industry. This paper is to investigate possibilities of such extraction of collagen products, gelatines, or alternatively hydrolysates, from chicken stomachs after prior biotechnological treatment with the proteolytic enzyme Protamex. In this experiment, non-collagenous proteins were removed from stomachs using 0.03 M NaOH and 0.2 M NaCl. Subsequently, the tissue was defatted applying acetone and the enzyme Lipolase. Purified and dried collagen was then treated with the proteolytic enzyme Protamex. In the last step, gelatine was extracted from the tissue in hot water. The influence of selected processing parameters on the extraction efficiency and final product quality was monitored. The extraction conditions included the amount of the added enzyme (0.1 – 0.4%) and the extraction temperature of between 60 and 65 °C. The total gelatine yield ranged from 43.80 to 96.45% and the gel strength varied from 2 ±0 to 429 ±8 Bloom. The enzymatic treatment of the raw material is an economical and ecological alternative to traditional acid or alkaline treatments. Extracted gelatine with the gel strength of 100 – 300 Bloom would be suitable for the applications in the food industry in the production of confectionery, marshmallow, aspic or dairy products.

Effect of Ultrasonic Wave on Lentinan Extraction

2011 ◽  
Vol 291-294 ◽  
pp. 1339-1343
Author(s):  
Wen Bo Zhang ◽  
Hong Rui Li ◽  
Jun Tao ◽  
Bing Bing Dong
Keyword(s):  
Extraction Efficiency ◽  
Hot Water ◽  
Water Extraction ◽  
Extraction Technique ◽  
Orthogonal Experimental Design ◽  
Extraction Temperature ◽  
Lentinus Edodes ◽  
Extraction Condition ◽  
Hot Water Extraction ◽  
Extraction Parameters

The research in this paper optimized the extraction technique of lentinan with ultrasonic assistant method on the basis of hot water extraction technique, and investigated the promoting function of ultrasound to polysaccharides extraction. Extraction condition was selected by means of orthogonal experimental design, four factors and three levels L9(34), after key elements were respectively chosen through single factor experiments. Comparison between optimal extraction parameters of two method, hot water extraction technique and ultrasonic assistant extraction technique, showed decreased extraction temperature and significantly shortened extraction time, which existed in the second means, improved the extraction efficiency. Lentinus edodes polysaccharide extracted with ultrasonic assistant technique, the extraction rate and polysaccharide content percentage increased 6.22% and 8.66% respectively, comparative to which extracted with hot water extraction technique.

scholarly journals Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 494 ◽  
Author(s):  
Robert Gál ◽  
Pavel Mokrejš ◽  
Petr Mrázek ◽  
Jana Pavlačková ◽  
Dagmar Janáčová ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Gel Strength ◽  
Raw Material ◽  
Considerable Proportion ◽  
Inorganic Solids ◽  
Technological Factors ◽  
Factors Influencing ◽  
Innovative Method ◽  
By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

Extraction of Polysaccharide From Zizyphus Lotus Fruits

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Moncef Chouaibi ◽  
Leila Rezig ◽  
Khaled Ben daoued ◽  
Nesrine Mahfoudhi ◽  
Habib Bouhafa ◽  
...  
Keyword(s):  
Response Surface ◽  
Ethanol Concentration ◽  
Gel Permeation Chromatography ◽  
Processing Parameters ◽  
Physicochemical Analysis ◽  
Raw Material ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Optimal Processing ◽  
Contour Plots

Abstract In this study, response surface methodology (RSM) was used to optimize the extraction conditions of polysaccharides from the pulp of Zizyphus lotus fruit. A central composite rotatable design (CCRD) was used for experimental design and analysis of the results to obtain the optimal processing parameters. Ethanol concentration, extraction temperature, extraction time and water to raw material ratio were found to have a significant effect ( p < 0.05) on the yield of Zizyphus lotus polysaccharide. The 3-D response surface and contour plots, derived from the mathematical model, were applied to determine the optimal conditions. The optimum conditions were as follows: water to raw material ratio 22.04:1, ethanol concentration of 83.30 %, extraction time of 2.65 h, and extraction temperature of 66.31 °C. Under these conditions, the experimental percentage value was 17.35±0.07 %, which is in well close agreement with the value predicted by the model (17.29 %). The results of physicochemical analysis showed that the main sugar composition of Zizyphus lotus polysaccharide, purified by Sephadex G-75 gel permeation chromatography, was glucose followed by arabinose, mannose and rhamnose.

scholarly journals Optimization of novel single-step gelatin extraction method using RSM model for valorization of surimi industry by-products

2022 ◽  
Author(s):  
Khushboo ◽  
Nutan Kaushik ◽  
Kristina Norne Widell ◽  
Rasa Slizyte ◽  
Asha Kumari
Keyword(s):  
Extraction Method ◽  
Gel Strength ◽  
Single Step ◽  
Extraction Time ◽  
Fish Feed ◽  
Extraction Temperature ◽  
Hydroxyproline Content ◽  
Nemipterus Japonicus ◽  
Bovine Gelatin ◽  
By Products

Abstract Surimi industry produces large quantity of by-products as a combination of skin, bones, and scale, which due to technical difficulty in separation, are being currently utilized for production of low- value products such as biofertilizers and fish feed. Present paper focuses on utilization of combined skin, bones, and scale from Pink Perch (Nemipterus japonicus) obtained from surimi industry for gelatin extraction using single step process. Single step extraction method with acetic acid and water was optimized using Response Surface Methodology (RSM) to maximize yield and gel strength so that the process can be applied for sustainable utilization. Parameters such as pH (A), extraction temperature (B) and extraction time (C) with respect to yield and L-hydroxyproline content were optimized. Highest gelatin yield was obtained at pH 3, 75°C extraction temperature, and 30 min extraction time. Gelatin yield and L-hydroxyproline content under optimum condition were 16.2% and 41.62 mg.g−1. The chemical composition, functional, rheological, and structural properties of gelatin were examined and compared with commercial bovine gelatin. Gelatin thus obtained at optimized condition exhibited high gel strength (793g) and higher imino acid content (18.1%) than bovine gelatin. FTIR spectra depicted high similarities between both gelatin sample. Thus, the optimized method can be utilized for gelatin extraction from Pink Perch by-products for development of high value products such as food application.

scholarly journals Influence of collagen and some proteins on gel properties of jellyfish gelatin

PLoS ONE ◽  
2021 ◽  
Vol 16 (6) ◽  
pp. e0253254
Author(s):  
Artima Lueyot ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Pokkwan Hutangura ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Gel Strength ◽  
Hot Water ◽  
Collagen Types ◽  
Gel Properties ◽  
Intrinsic Factors ◽  
Melting Temperatures ◽  
Collagen Protein ◽  
Liquid Chromatography Tandem Mass ◽  
Bovine Gelatin ◽  
By Products

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties. No comparison has been made between marine gelatin of fish and that of jellyfish, regarding protein type and distribution differences. Therefore, the study aimed at characterizing jellyfish gelatin extracted from by-products, that are i.e., pieces that have broken off during the grading and cleaning step of salted jellyfish processing. Different pretreatment by hydrochloric acid (HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h) were studied as factors in jellyfish gelatin extraction. The resultant jellyfish gelatin with the highest gel strength (JFG1), as well as two commercial gelatins of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting 640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1 were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room temperature, whereas the gelling and melting temperatures of FG and BG were 17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that 29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack of these 3 collagen types influences the inferior gel properties of jellyfish gelatin.

scholarly journals Citrus Bioactive Limonoid Extraction using Environment-friendly Hydrotropy

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1008C-1008
Author(s):  
Deepak Dandekar ◽  
G. K. Jayaprakasha ◽  
Bhimanagouda Patil
Keyword(s):  
Extraction Efficiency ◽  
Design Method ◽  
Maximum Yield ◽  
Extraction Process ◽  
Extraction Methods ◽  
Raw Material ◽  
Extraction Temperature ◽  
Optimum Conditions ◽  
Environment Friendly ◽  
Health Promoting

Citrus consumption has been shown to promote human health due to presence of several bioactive compounds. In the process of understanding the health benefits of citrus, we need to isolate and characterize these compounds. Limonoids are one of such prominent, but lesser-known phytonutrients that have been shown to prevent cancers of the mouth, skin, lung, breast, and colon. With the growing interest in the health-promoting properties of citrus limonoids, the demand for these bioactives has significantly increased. It has been critical to explore environment-friendly extraction methods rather than using hazardous organic solvents. A water-based hydrotropic extraction of limonoid aglycones from sour orange (Citrus aurantium L.) seeds was developed. Two hydrotropes, sodium salicylate (Na-Sal) and sodium cumene sulfonate (Na-CuS), were studied for extraction efficiency using the Box Behnken experiment design method. The extraction efficiency of prominent aglycone limonin was observed depending on hydrotrope concentration, extraction temperature, and percentage of raw material loading. Response Surface Analysis (RSA) of data predicted the optimum conditions for maximum yield. Recovery of aglycones from filtered extract is also easily achieved by mere dilution using water at pH 3 or 7 or by partitioning the extract with dichloromethane. At optimum conditions, limonin yield of 0.46 mg/g seeds in the case of Na-Sal extraction and 0.65 mg/g seeds in the case of Na-CuS extraction was achieved. The results demonstrated that the hydrotropic extraction process of limonoid aglycones has practical commercial importance. This project is based upon work supported by the USDA–CSREES IFAFS #2001 52102 02294 and USDA–CSREES #2005-34402-14401 “Designing Foods for Health” through the Vegetable and Fruit Improvement Center.

Ultrasonic-Assisted Extraction of Gardenia Yellow from Fructus Gardeniae

2011 ◽  
Vol 396-398 ◽  
pp. 1075-1078 ◽  
Author(s):  
Xi Ping Wang ◽  
Sheng Xiong Dong ◽  
Feng Chen
Keyword(s):  
Extraction Efficiency ◽  
Raw Material ◽  
Extraction Temperature ◽  
Orthogonal Experiments ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction ◽  
Extraction Parameters ◽  
Lower Temperature ◽  
Extracting Solvent

Gardenia yellow was extracted from fructus Gardeniae using water as extracting solvent by means of ultrasonic-assisted extraction (UAE). The effects of ratio of water to raw material, exaction time and temperature were investigated by single factor and orthogonal experiments. The results showed that the optimal extraction parameters were the extraction temperature of 40°C, ratio of water to raw material of 6:1, and time of 40 min. Under the conditions, the yield of gardenia yellow was 95.15% and the OD value was 1.51. The ratio of water to raw material had the most prominent effect on the process of UAE, followed by the time and then the temperature according to the statistical analysis of orthogonal experiments. Compared with traditional methods, UAE showed a better effect on the extraction efficiency of gardenia yellow from fructus Gardeniae at lower temperature as well as in a shorter time with higher yield when using water instead of organic solvents as extracting solvent.

scholarly journals Effect of hydrochloric acid extraction on yield and gel properties of gelatine from salted jellyfish by-products

2021 ◽  
Vol 302 ◽  
pp. 02009
Author(s):  
Wiriya Charoenchokpanich ◽  
Pratchaya Muangrod ◽  
Vilai Rungsardthong ◽  
Savitri Vatanyoopaisarn ◽  
Benjamaporn Wonganu ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Gel Strength ◽  
Hot Water ◽  
Water Extraction ◽  
Food Ingredient ◽  
Gel Properties ◽  
Hot Water Extraction ◽  
Pre Treatment ◽  
Hcl Concentration ◽  
By Products

Salted jellyfish by-products have collagen protein that is mainly sold for animal feed at a low price. The change of jellyfish by-products into a food ingredient like gelatine could benefit food applications and reduce food waste. Indeed, jellyfish gelatine production is a time-consuming process that includes alkaline pre-treatment, acid pre-treatment, hot water extraction, and drying. Reduced times of acid pre-treatment and water extraction might deliver different gel properties. Therefore, this research aimed to investigate the effect of hydrochloric acid (HCl) pre-treatment on the gel quality of resultant gelatine. Desalted jellyfish by-products were immersed in 0.5 M sodium hydroxide at 4oC for 1 h and then were acidtreated by varying HCl concentrations (0.1, 0.2, and 0.3 M) at 25oC for 2 h. After that, samples were extracted at 60oC for 3 h and dried at 60oC for 3 days. Results showed that gelatine yield significantly increased with increasing HCl concentration. Gelatine yield were 2.97±0.97%, 5.60±1.01%, and 6.34±1.08%, after extraction with 0.1, 0.2, and 0.3 M HCl, respectively. Gel strength generally decreased as HCl concentration increased. Gel strength values were in the range of 118.89-223.60 g. The colour of jellyfish gelatine showed light to dark brown with no differences in Hue values. Thus, the short duration of HCl pre-treatment for 2 h and hot water extraction for 3 h was insufficient for the jellyfish gelatine process.

scholarly journals Quality of gelatin from tilapia (Oreochromis niloticus) by-products and its effects as edible coating on fish sausage during chilled storage

2021 ◽  
Vol 919 (1) ◽  
pp. 012034
Author(s):  
R Rofikoh ◽  
Y S Darmanto ◽  
A S Fahmi
Keyword(s):  
Acetic Acid ◽  
Oreochromis Niloticus ◽  
Gel Strength ◽  
Edible Coating ◽  
Raw Material ◽  
Edible Coatings ◽  
Fish Gelatin ◽  
Chilled Storage ◽  
By Products

Abstract Gelatin is a hydrolysed collagen that can be used as raw material for edible coatings to protect perishable foods such as fish sausage. This study aims to examine the quality of gelatin from tilapia by products (skin, scale, bone) and determine the best source of fish gelatin as edible coating on quality of tilapia sausage during chilled storage. The process of made skin gelatin was demineralized with acetic acid while scale and bone were demineralized by hydrochloric acid. Gelatin was examined for yield, gel strength, and viscosity. After edible coatings were applied to the sausages by dipping method, the sausages were stored in the refrigerator at ±5°C for 21 days. Quality deterioration of sausages during storage were measured by sensory value, moisture content, TPC, gel strength and color. The results showed that the highest gelatin yield was obtained from tilapia scales, which was 6.87% while the yield of skin and bone were 4.33% and 1.47% respectively. The best material for edible coating was bone gelatin with gel strength and viscosity which were 325 bloom and 7.10 cP respectively. The application of sausage, where the appearance and texture of sensory value were still acceptable until 21st days of storage. Sausages with edible coating from tilapia bone also showed the highest gel strength about 2514,99-3716,05 g.cm.

scholarly journals Effects of Ultrasound Treatment on Extraction and Rheological Properties of Polysaccharides from Auricularia Cornea var. Li.

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 939 ◽  
Author(s):  
Yinping Wang ◽  
Cuina Wang ◽  
Mingruo Guo
Keyword(s):  
Particle Size ◽  
Rheological Properties ◽  
Extraction Yield ◽  
Hot Water ◽  
Ultrasound Treatment ◽  
Extraction Rate ◽  
Raw Material ◽  
Extraction Temperature ◽  
Optimum Conditions ◽  
Significant Difference

Auricularia cornea var. Li. is an edible fungi and polysaccharides in Auricularia cornea var. Li. may have bioactive activities. Polysaccharides from Auricularia cornea var. Li. (ACP) was extracted using ultrasound-assisted extraction (UAE) method and compared with hot water extraction (HWE) for extraction yield, extraction rate, purity of polysaccharides, microstructure of residues after extraction, preliminary structure and rheological properties of polysaccharides. Optimum conditions for UAE (particle size of 150–200 mesh, water to raw material ratio of 70:1, extraction temperature at 70 °C for 40 min, ultrasonic amplitude of 40%) and HWE (particle size of 150–200 mesh, water to raw material ratio of 60:1, extraction temperature at 90 °C for 3.0 h) were obtained via single-factor experiment. Under optimum conditions, extraction yield of polysaccharides by UAE was 30.99 ± 1.93% which showed no significant difference with that by HWE (30.35 ± 1.67%) (P > 0.05). Extraction rate (29.29 ± 1.41%) and purity (88.62 ± 2.80%) of polysaccharides by UAE were higher than those by HWE (extraction rate of 24.95 ± 2.78% and purity of 75.33 ± 6.15%) (P < 0.05). Scanning Electron Microscopy (SEM) images of residues by UAE showed more broken cells than those by HWE. Fourier Transform Infrared (FTIR) spectra showed that the dialyzed ACP extracted by HWE and UAE (DACP-HWE and DACP-UAE) had similar characteristic absorption peaks of polysaccharides. Both DACP-HWE and DACP-UAE solutions showed typical shear thinning and temperature-independent behaviors (25–90 °C) and UAE resulted in polysaccharides with remarkably lower viscosity in comparison with HWE. DACP-UAE solutions exhibited more liquid-like state while DACP-HWE solutions solid-like system. Data indicated that ultrasound treatment may be a useful means for extraction of polysaccharides from Auricularia cornea var. Li.

Sign in / Sign up

Export Citation Format

Share Document