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Chicken paws by-products as an alternative source of proteins

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dc.title Chicken paws by-products as an alternative source of proteins en
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Gál, Robert
dc.contributor.author Janáčová, Dagmar
dc.contributor.author Plšková, Mária
dc.contributor.author Zacharová, Michaela
dc.relation.ispartof Oriental Journal of Chemistry
dc.identifier.issn 0970-020X Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 33
utb.relation.issue 5
dc.citation.spage 2209
dc.citation.epage 2216
dc.type article
dc.language.iso en
dc.publisher Oriental Scientific Publishing Company
dc.identifier.doi 10.13005/ojc/330508
dc.relation.uri http://www.orientjchem.org/vol33no5/chicken-paws-by-products-as-an-alternative-source-of-proteins/
dc.subject Chicken paws en
dc.subject Proteins en
dc.subject Defatting process en
dc.subject Protein isolate en
dc.subject Enzyme hydrolysis en
dc.subject Collagen hydrolysate en
dc.description.abstract 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. © 2017, Oriental Scientific Publishing Company. All rights reserved. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Applied Informatics
dc.identifier.uri http://hdl.handle.net/10563/1007587
utb.identifier.obdid 43877070
utb.identifier.scopus 2-s2.0-85033396019
utb.identifier.wok 000428327100008
utb.identifier.coden OJCHE
utb.source j-scopus
dc.date.accessioned 2018-01-15T16:31:31Z
dc.date.available 2018-01-15T16:31:31Z
dc.description.sponsorship [IGA/FT/2017/007]; [IGA/FT/2017/004]
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Janáčová, Dagmar
utb.contributor.internalauthor Plšková, Mária
utb.contributor.internalauthor Zacharová, Michaela
utb.wos.affiliation [Mokrejs, Pavel] Tomas Bata Univ, Fac Technol, Dept Polymer Engn, Vavreekova 275, Zlin 76001, Czech Republic; [Gal, Robert; Plakova, Maria; Zacharova, Michaela] Tomas Bata Univ, Fac Technol, Dept Food Technol, Rumy 4046, Zlin 76001, Czech Republic; [Janaeova, Dagmar] Tomas Bata Univ, Fac Appl Informat, Dept Proc Control & Appl Comp Sci, NadStranimi 4511, Zlin 76005, Czech Republic
utb.scopus.affiliation Tomas Bata University, Faculty of Technology, Department of Polymeric Engineering, Vavreekova 275, Zlín, Czech Republic; Tomas Bata University, Faculty of Technology, Department of Food Technology, Rumy 4046, Zlín, Czech Republic; Tomas Bata University, Faculty of Applied Informatics, Department of Processing Control and Applied Computer Science, NadStranimi 4511, Zlin, Czech Republic
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