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Biotechnological preparation of gelatines from chicken feet

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dc.title Biotechnological preparation of gelatines from chicken feet en
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Mrázek, Petr
dc.contributor.author Gál, Robert
dc.contributor.author Pavlačková, Jana
dc.relation.ispartof Polymers
dc.identifier.issn 2073-4360 OCLC, Ulrich, Sherpa/RoMEO, JCR
dc.date.issued 2019
utb.relation.volume 11
utb.relation.issue 6
dc.type article
dc.language.iso en
dc.publisher Multidisciplinary Digital Publishing Institute (MDPI AG)
dc.identifier.doi 10.3390/polym11061060
dc.relation.uri https://www.mdpi.com/2073-4360/11/6/1060
dc.subject biotechnology en
dc.subject by-products en
dc.subject chicken feet en
dc.subject extraction en
dc.subject food applications en
dc.subject gelatine en
dc.subject pharmaceutical applications en
dc.subject polymer biomaterials en
dc.description.abstract In the European Union (EU), about five tons of poultry by-product tissues are produced every year. Due to their high collagen content, they represent a significant raw material source for gelatine production. The aim of the paper was the biotechnological preparation of gelatine from chicken feet. The influence of selected process factors on the gelatine yield, gel strength, viscosity, and ash of gelatine was observed; a two-level factor design of experiments with three variable process factors (enzyme addition, enzyme treatment time, and gelatine extraction time) was applied. After grinding and separating soluble proteins and fat, the purified raw material was treated in water at pH 7.5 with the addition of endoprotease at 23 degrees C and after thorough washing with water at 80 degrees C, gelatine was extracted. By the suitable choice of process conditions, gelatine with high gel strength (220-320 bloom), low ash content (<2.0%) and viscosity of 3.5-7.3 mPa<bold>s can be prepared</bold>. The extraction efficiency was 18-38%. The presented technology is innovative mainly by the enzymatic processing of the source raw material, which is economically, technologically, and environmentally beneficial for manufacturers. Chicken gelatines are a suitable alternative to gelatines made from mammals or fish, and can be used in many food, pharmaceutical, and biomedical applications. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1008972
utb.identifier.scopus 2-s2.0-85069807973
utb.identifier.wok 000473819100132
utb.identifier.pubmed 31216750
utb.source j-wok
dc.date.accessioned 2019-08-16T09:30:13Z
dc.date.available 2019-08-16T09:30:13Z
dc.description.sponsorship Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlin [IGA/FT/2019/003]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Polymer Engineering
utb.ou Department of Food Technology
utb.ou Department of Fat, Surfactant and Cosmetics Technology
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Mrázek, Petr
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Pavlačková, Jana
utb.fulltext.sponsorship This research was funded by the Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlín, ref. IGA/FT/2019/003.
utb.wos.affiliation [Mokrejs, Pavel; Mrazek, Petr] Tomas Bata Univ Zlin, Fac Technol, Dept Polymer Engn, Vavreckova 275, Zlin 76001, Czech Republic; [Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Pavlackova, Jana] Tomas Bata Univ Zlin, Fac Technol, Dept Lipids Detergents & Cosmet Technol, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275,, Zlín, 760 01, Czech Republic
utb.fulltext.projects IGA/FT/2019/003
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