DOI QR코드

DOI QR Code

Optimum Condition of Extracting Collagen from Chicken Feet and its Characetristics

  • Liu, D.C. (Department of Animal Science, National Chung-Hsing University) ;
  • Lin, Y.K. (Department of Animal Science, National Chung-Hsing University) ;
  • Chen, M.T. (Department of Animal Science, National Chung-Hsing University)
  • Received : 2001.05.07
  • Accepted : 2001.07.10
  • Published : 2001.11.01

Abstract

The objective of this research was to evaluate alternative treatments for the best extraction condition for collagen from chicken feet. Various properties such as chemical composition, amino acid, pH, swelling percentage, yield and pure collagen, collagen loss, color (Hunter L, a and b) and electrophoresis of collagen from chicken feet treated by 5% acids (acetic acid, citric acid. hydrochloric acid and lactic acid) and soaking times (12, 24, 36 and 48 h) were evaluated. The crude protein, fat, ash and moisture contents of chicken feet was 17.42, 12.04, 5.98 and 62.05%, respectively. Amino acid composition of collagen from chicken feet indicated that the protein of collagen was markedly hydrolized by the hydrochloric acid treatment. The result of electrophoresis also supported this phenomenon. Both the swelling percentage of lactic acid and citric acid treatments were significantly higher than that of acetic acid and HC1 treatment. The pH of the acid treatments ranged from 2.43-3.62. According to the result of yield, pure collagen and loss of collagen, the best condition of extracting collagen from chicken feet was soaked in 5% lactic acid for 36 h. However, a brighter yellow color of collagen from all treatments was observed with a longer soaking time.

Keywords

Cited by

  1. Studies of Novel Hyaluronic Acid-collagen Sponge Materials Composed of Two Different Species of Type I Collagen vol.21, pp.3, 2007, https://doi.org/10.1177/0885328206063502
  2. Characterization of Blue Whiting Skin Gelatines Extracted After Pretreatment with Different Organic Acids vol.24, pp.6, 2015, https://doi.org/10.1080/10498850.2013.791904
  3. Observing Effects of Calcium/Magnesium Ions and pH Value on the Self-Assembly of Extracted Swine Tendon Collagen by Atomic Force Microscopy vol.2017, pp.1745-4557, 2017, https://doi.org/10.1155/2017/9257060
  4. Food Industry Co-streams: Potential Raw Materials for Biodegradable Mulch Film Applications vol.25, pp.4, 2017, https://doi.org/10.1007/s10924-016-0888-y
  5. Antimicrobial activity of gelatin films based on duck feet containing cinnamon leaf oil and their applications in packaging of cherry tomatoes vol.26, pp.5, 2017, https://doi.org/10.1007/s10068-017-0175-2
  6. Effects of chicken feet gelatin extracted at different temperatures and wheat fiber with different particle sizes on the physicochemical properties of gels vol.97, pp.3, 2018, https://doi.org/10.3382/ps/pex381
  7. Acetic acid and pepsin result in high yield, high purity and low macrophage response collagen for biomedical applications vol.12, pp.6, 2017, https://doi.org/10.1088/1748-605X/aa838d
  8. Optimal conditions for obtaining collagen from chicken feet and its characterization pp.0101-2061, 2018, https://doi.org/10.1590/fst.27517
  9. Comparison of physical–chemical properties of type I collagen from different species vol.99, pp.2, 2006, https://doi.org/10.1016/j.foodchem.2005.06.053
  10. Effects of pepsin digestion at different temperatures and times on properties of telopeptide-poor collagen from bird feet vol.94, pp.4, 2006, https://doi.org/10.1016/j.foodchem.2004.12.007
  11. Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin vol.33, pp.2, 2001, https://doi.org/10.5851/kosfa.2013.33.2.162
  12. Dosimetric impact of interplay effect in lung IMRT and VMAT treatment using in-house dynamic thorax phantom vol.694, pp.None, 2001, https://doi.org/10.1088/1742-6596/694/1/012074
  13. Extraction and Characterization of Collagen from Broiler Chicken Feet (Gallus gallus domesticus) - Biomolecules from Poultry Waste vol.11, pp.1, 2001, https://doi.org/10.22207/jpam.11.1.39
  14. Chicken processing: impact, co-products and potential vol.75, pp.1, 2001, https://doi.org/10.1017/s0043933918000764
  15. Biotechnological Preparation of Gelatines from Chicken Feet vol.11, pp.6, 2019, https://doi.org/10.3390/polym11061060
  16. 열풍건조 및 오븐구이 닭발로부터 추출한 삼계탕 육수 제조 vol.46, pp.3, 2001, https://doi.org/10.5536/kjps.2019.46.3.137
  17. The comparative research of structural and textural characteristics of six kinds of collagen‐based sauce braised meat products vol.85, pp.6, 2001, https://doi.org/10.1111/1750-3841.15119
  18. Sea Cucumber Derived Type I Collagen: A Comprehensive Review vol.18, pp.9, 2020, https://doi.org/10.3390/md18090471
  19. Valorization of a By-Product from the Production of Mechanically Deboned Chicken Meat for Preparation of Gelatins vol.26, pp.2, 2001, https://doi.org/10.3390/molecules26020349
  20. The effect of NaOH addition on the characteristics of tilapia skin collagen vol.924, pp.1, 2001, https://doi.org/10.1088/1755-1315/924/1/012089
  21. Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides vol.12, pp.3, 2022, https://doi.org/10.3390/app12031327
  22. Properties of different poultry skins sources in relation to co-extruded sausage casings vol.125, pp.None, 2001, https://doi.org/10.1016/j.foodhyd.2021.107434