Abstract

Pavel Mokrejs¹, Robert Gal², Dagmar Janacova³, Maria Plskova² and Michaela Zacharova²

DOI : http://dx.doi.org/10.13005/ojc/330508

The feet of chickens constitute a highly interesting, solid by-product of poultry processing methods. Although they contain a high proportion of proteins (mainly collagen) that could be utilized in various spheres of involvement, this is not happening at an adequate level presently. The problem lies in the presence of fat and other accompanying substances. The intention of this paper is to propose a means for processing chicken feet into protein isolate and, subsequently, for biotechnologically processing the protein isolate into collagen hydrolysate. The aforementioned accompanying substances were removed by adding the (milled) feet into 0.10% solution of NaOH. The fat was removed by extraction of ethanol / petroleum ether (1:1). The protein isolate was processed hydrolytically with the aid of a food proteolytic enzyme into collagen hydrolysate. The collagen hydrolysate thus obtained was light in colour, exhibited excellent water-solubility and was easy to digest.

Chicken Paws; Proteins; Defatting Process; Protein Isolate; Enzyme Hydrolysis; Collagen Hydrolysate

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