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Jayaprakash S, Mohamad Abdul Razeen Z, Naveen Kumar R, He J, Milky MG, Renuka R, Sanskrithi MV. Enriched characteristics of poultry collagen over other sources of collagen and its extraction methods: A review. Int J Biol Macromol 2024; 273:133004. [PMID: 38851608 DOI: 10.1016/j.ijbiomac.2024.133004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2023] [Revised: 05/16/2024] [Accepted: 06/05/2024] [Indexed: 06/10/2024]
Abstract
Collagen is the most abundant protein in animals and is extensively studied for its structural and thermal stability, biocompatibility, and healing properties which enables them to be widely applied in various fields. Collagen extracted from poultry sources have shown improved structural stability and reduced risk of triggering allergic responses and transmitting animal diseases onto humans. Furthermore, poultry collagen is widely accepted by consumers of diverse beliefs in comparison to collagen extracted from bovine and porcine sources. The review aims to compare different sources of collagen, focusing on the various beneficial characteristics of poultry collagen over the other sources. Moreover, the review explains various pre-treatment and extraction methods of poultry collagen and its versatile applications in different industrial sectors.
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Affiliation(s)
- Sakthidasan Jayaprakash
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India.
| | - Z Mohamad Abdul Razeen
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - R Naveen Kumar
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - Jin He
- Department of Animal Science and Technology, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Mariamawit Girma Milky
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - R Renuka
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
| | - M V Sanskrithi
- Department of Biotechnology, Hindustan Institute of Technology and Science, Chennai 603103, India
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Andreassen RC, Rønning SB, Solberg NT, Grønlien KG, Kristoffersen KA, Høst V, Kolset SO, Pedersen ME. Production of food-grade microcarriers based on by-products from the food industry to facilitate the expansion of bovine skeletal muscle satellite cells for cultured meat production. Biomaterials 2022; 286:121602. [DOI: 10.1016/j.biomaterials.2022.121602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 05/11/2022] [Accepted: 05/23/2022] [Indexed: 12/13/2022]
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Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031327] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recover soluble food-grade protein and collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream from the meat industry. Food-grade enzyme blends Ermitase 1 and Ermitase 2 were used to fractionate the mechanically deboned meat into fat, soluble protein, and solids. Response surface methodology was utilized to optimize treatments to maximize the protein yield. At the optimum conditions (hydrolysis time 240 min, E:S 0.27%, and a hydromodule 1 L/kg), the enzymatic treatment produced high protein yield, approximately 90%. The protein hydrolysates showed a good solubility index, but weak gelling properties. The PHWE of the bones resulted in a high nitrogen yield, approximately 87%, at the optimum conditions of 190 °C and 83 min. Peptides in the bone extract were in the range of 0.5–13.7 kDa. Overall, our study highlights the importance of response surface methodology to optimize parameters for mechanically deboned chicken meat enzymatic and PHWE treatments to achieve high yields of protein for food applications and low-molecular-weight collagen peptides for cosmetic applications. The crucial role of protein and peptide prices was observed in preliminary profitability analysis.
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Wang J, Zhao X, Zhou C, Wang C, Zheng Y, Ye K, Li C, Zhou G. Effects of gellan gum and inulin on mixed-gel properties and molecular structure of gelatin. Food Sci Nutr 2021; 9:1336-1346. [PMID: 33747449 PMCID: PMC7958535 DOI: 10.1002/fsn3.2077] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 12/03/2020] [Accepted: 12/08/2020] [Indexed: 12/25/2022] Open
Abstract
Gellan gum (GG) is often added to gelatin (GL) to improve the gel property. GG-based or inulin (IL)-based hydrogels were developed. Rigid and brittle gels or smooth and delicate gels were prepared with GG and IL, respectively. This study aimed to explore the properties and interaction mechanisms of the mixed-gel system containing GL, GG, and IL, in which different ratios of GG-IL (0.4%) (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10) were added to GL (6%). Texture profiles, rheological properties, water mobility, intermolecular forces, circular dichroism (CD) spectra, and microstructures were analyzed. The results showed that addition of GG-IL could improve the hardness, chewiness, and cohesiveness of mixed-gel, besides maintaining appropriate springiness. Water mobility of the mixed-gel decreased while viscoelasticity increased upon the addition GG. At GG:IL = 2:8, the melting temperature of mixed-gel was far higher than that of GL gel itself. The GL-GG-IL gel showed decrease in nonspecific bonding and increase in hydrogen bonding compared with the GL gel. CD spectra indicated the promotion of GL unfolding by GG, hence suggesting the binding of GG to GL; binding ability was better at GG:IL >5:5. Cryo-SEM provided evidence for the formation of cross-linked network within GL-GG-IL. Overall, we concluded that addition of GG-IL to GL system would be most suitable for improving the properties of mixed-gel. This finding may be potentially applicable in the further development of gel food products, such as meat jellies and gummy jellies.
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Affiliation(s)
- Juanjuan Wang
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Xue Zhao
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Changyu Zhou
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Yanyan Zheng
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality ControlMOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjingP.R. China
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Fu C, Deng S, Koneski I, Awad M, Akram Z, Matinlinna J, Pichika MR, Daood U, Fawzy A. Multiscale in-vitro analysis of photo-activated riboflavin incorporated in an experimental universal adhesive. J Mech Behav Biomed Mater 2020; 112:104082. [DOI: 10.1016/j.jmbbm.2020.104082] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/31/2020] [Accepted: 09/07/2020] [Indexed: 11/25/2022]
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Mrázek P, Gál R, Mokrejš P, Krejčí O, Orsavová J. Thermal stability of prepared chicken feet gelatine gel in comparison with commercial gelatines. POTRAVINARSTVO 2020. [DOI: 10.5219/1297] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Gelatine is, due to its functional properties, currently widely used not only in the food industry (in the production of confectionery, dairy products, canned food) but also in pharmacy (soft and hard capsules) and cosmetics (creams, lotions) where it applies its ability to form thermoreversible gel stronger than most other gelling agents. What is more, it provides further excellent properties including emulsifying, foaming, stabilizing, film-forming, water and fat binding, texturizing, thickening, and adhesive attributes which makes it a very important hydrocolloid. Gelatine is obtained from the raw material of animal tissues containing collagen, usually mammalian skin or bones. For religious reasons in some countries, pork or bovine gelatine must be replaced by an alternative form, such as poultry or fish gelatine. The quality of gelatine is assessed mostly by the strength of gelatine gel which strongly depends on ambient temperature or humidity. Extraction conditions may also significantly affect the quality of gelatine. This study examined possible changes in the strength of gelatine gels prepared from laboratory-produced chicken feet gelatine and compared them with commercially available pork and beef gelatines at temperatures of 23, 29, and 35 °C at 60 and 80% humidity. While at 23 °C thermal stability of prepared chicken gelatine was monitored higher than in commercial gelatines, experiments at 29 and 35 °C provided equivalent results for chicken and commercial gelatines. Therefore, prepared chicken gelatine offers a significant potential to become an alternative to traditional gelatines. The information about gelatine gels thermal stability is of great importance for applications not only in the food; but also in the pharmaceutical industry.
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CORDEIRO ARRDA, BEZERRA TKA, QUEIROZ ALMD, GALVÃO MDS, CAVALCANTI MT, PACHECO MTB, MADRUGA MS. Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.43118] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Qi J, Zhang WW, Feng XC, Yu JH, Han MY, Deng SL, Zhou GH, Wang HH, Xu XL. Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.021] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Qi J, Hu-Hu Wang, Zhang WW, Deng SL, Zhou GH, Xu XL. Identification and characterization of the proteins in broth of stewed traditional Chinese yellow-feathered chickens. Poult Sci 2018; 97:1852-1860. [PMID: 29462461 DOI: 10.3382/ps/pey003] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Accepted: 01/09/2018] [Indexed: 11/20/2022] Open
Abstract
Soups and broths are popular in the world due to their nutrition and flavor, and flavor compounds tend to be bound by the proteins in the soups and broth, influencing the flavor perception. Thus, identification of the major proteins in meat-based broth may present a basis for understanding protein adsorption of flavor compounds. The present study aimed to identify the major proteins in traditional Chinese chicken broth and to describe the structural changes of proteins during stewing (1, 2, or 3 h). As stewing time increased, protein content in the broth significantly increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated that the macro-molecule proteins (>10 kDa) in the broth were mainly gelatin and actin and that the micro-molecule proteins fractions (<10 kDa) increased substantially. The gelatin had an ordered structure even after 3 h of stewing, as seen by circular dichroism (CD) spectroscopy. The presence of reactive sulfhydryl groups increased remarkably with stewing time. The surface hydrophobicity of the proteins significantly increased within 2 h then deceased slightly after 3 h. The intermolecular crosslinks, as indicated by dispersion index, increased remarkably, consistent with the result of atomic force microscopy (AFM), which together suggested that protein aggregation increased during stewing. These findings suggested that gelatin was the structural protein in the broth system and that intermolecular crosslinks functioned to maintain the broth system.
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Affiliation(s)
- Jun Qi
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Hu-Hu Wang
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Wen-Wen Zhang
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Shao-Lin Deng
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Guang-Hong Zhou
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
| | - Xing-Lian Xu
- Laboratory of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
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Kim H, Beak SE, Yang SY, Song KB. Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheese. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13636] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hyeri Kim
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Song-Ee Beak
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - So-Young Yang
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
| | - Kyung Bin Song
- Department of Food Science and Technology; Chungnam National University; Daejeon 34134 Korea
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