Optimal conditions for obtaining collagen from chicken feet and its characterization

Abstract The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with three replications at the central point, totaling 11 experiments. The response variable studied was the collagen content of the isolate obtained. In addition to the optimization, the characterization of the isolates with higher and lower collagen content, in relation to the amino acid profile, electrophoretic profile, peptide hydrophobicity and functional properties, such as water solubility, water retention capacity and emulsifying activity, were carried out. The proposed model was statistically significant, with conditions of higher collagen content of 0.3 mol/L of acetic acid, 0.2% of pepsin and 12 hours of hydrolysis. The collagen isolate under these conditions showed higher iminoacids content, higher sum of peptide areas, higher solubility in water and water retention at 60 °C. The treatment with lower collagen content showed high emulsifying activity. The collagen isolate of the chicken feet presented characteristics makes it suitable for application in the food industry.

摘要 本研究旨在从鸡爪中提取胶原蛋白，并基于乙酸浓度、胃蛋白酶添加量及酶解时间优化提取工艺。本研究采用2³析因设计，在中心点设置3次重复，共计11组实验。以所得胶原蛋白分离物的含量为响应变量。除工艺优化外，本研究还对胶原蛋白含量高低两组分离物进行表征，分析指标包括氨基酸谱、电泳图谱、肽段疏水性及水溶性、持水力、乳化活性等功能特性。所构建的模型具有统计学显著性，最优提取条件为：乙酸浓度0.3 mol/L、胃蛋白酶添加量0.2%、酶解时长12 h，此时胶原蛋白提取率最高。该条件下得到的胶原蛋白分离物亚氨基酸含量更高、肽峰总面积更大，且在60 ℃下表现出更优的水溶性与持水力。胶原蛋白含量较低的实验组则具备较高的乳化活性。鸡爪源胶原蛋白分离物所具备的特性使其适合应用于食品工业。