Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(4): 469-478
Extraction and characterization of gelatin from black-bone chicken by-products
Soraya Saenmuang1 • Suphatta Phothiset1 • Chuleeporn Chumnanka1
1 Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, ChalermphrakiatSakonNakhonProvinceCampus,59/4Moo1 Chiangkrue, Muang, Sakon Nakhon 47000, Thailand
In this study, gelatins from black-bone chicken feet and skin (BCFG and BCSG) were extracted using different NaOH concentrations, and their physicochemical properties were characterized and compared to commercial bovine gelatin (BG). It was found that the yield of BCFG was higher than BCSG, however, it contained higher amount of ash. All studied gelatins were composed of two distinct α-chains, while β-chain and γ-chain were not present. The BCFG and BCSG were found to have lower pH, lower hydroxyproline content and lower thermal stability, but higher gel strength as compared with the BG. The colors of BCSG and BCSG were slightly darker than BG. The NaOH concentration did not show strong influence on physicochemical properties of the extracted gelatins, however, thermal stability and gel strength of BCSG tended to decrease with increasing of NaOH concentration. These findings suggested that black-bone chicken feet and skin could be a great source for the production of gelatin.
Black-bone chicken · Collagen · Gelatin · Gel strength · Amino acid · Thermal stability
Food Science and Biotechnology 2020 ; 29(4): 469-478