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Preparation of protein products from collagen-rich poultry tissues

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dc.title Preparation of protein products from collagen-rich poultry tissues en
dc.contributor.author Polaštíková, Aneta
dc.contributor.author Gál, Robert
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Krejčí, Ondřej
dc.relation.ispartof MendelNet 2019: Proceedings of 26th International PhD Students Conference
dc.identifier.isbn 978-80-7509-688-3
dc.date.issued 2019
dc.citation.spage 392
dc.citation.epage 397
dc.event.title 26th International PhD Students Conference for Undergraduate and Postgraduate (MendelNet)
dc.event.location Brno
utb.event.state-en Czech Republic
utb.event.state-cs Česká republika
dc.event.sdate 2019-11-06
dc.event.edate 2019-11-07
dc.type conferenceObject
dc.language.iso en
dc.publisher Mendel Univ Brno
dc.relation.uri https://mnet.mendelu.cz/mendelnet2019/mnet_2019_full.pdf
dc.subject poultry en
dc.subject enzyme en
dc.subject extraction en
dc.subject hydrolysate en
dc.subject chicken stomachs en
dc.subject by-products en
dc.subject gelatine en
dc.description.abstract Chicken stomachs are by-products of the meat industry which are obtained when the poultry is processed in the slaughterhouse; they are animal tissue that contains fat, minerals and proteins (mainly collagen). Chicken stomachs can be used for the preparation of hydrolysates and gelatines of different molecular weight and subsequently applied mainly in the pharmaceutical-, cosmetic- and food industry. The aim of the study was to verify the possibility of extracting gelatines from chicken stomachs after pretreatment with proteolytic enzyme Protamex. Prior to extraction, accompanying non-collagenous proteins were removed from chicken stomachs using 0.2 M NaCl and 0.03 M NaOH. The mixture was then defatted with acetone and Lipolase. The purified collagen was then treated with a proteolytic enzyme and the gelatine was extracted with hot water. The influence of selected technological conditions, which mainly influenced gel strength and process yield, was studied. The extraction conditions were: amount of enzyme added (0.0-0.9%), extraction temperature (63-69 degrees C) and extraction time (1-3 hours). The process yield was 38.80 to 95.90% and the gel strength of hydrolysates/gelatines was 0 to 155 Bloom. The prepared gelatines (with a gel strength of 50-155 Bloom) would be suitable for application in the food industry for the manufacture of confectionery or in the pharmaceutical industry for the production of soft gelatine capsules. en
utb.faculty Faculty of Technology
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010013
utb.identifier.obdid 43881674
utb.identifier.wok 000576735500070
utb.source B-wok
dc.date.accessioned 2020-11-05T13:57:28Z
dc.date.available 2020-11-05T13:57:28Z
dc.description.sponsorship Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlin [IGA/UTB/FT/2019/003]
utb.ou Department of Polymer Engineering
utb.ou Department of Food Technology
utb.contributor.internalauthor Polaštíková, Aneta
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Krejčí, Ondřej
utb.fulltext.affiliation Aneta Polastikova 1, Robert Gal 2, Pavel Mokrejs 1, Ondrej Krejci 1 1 Department of Polymer Engineering 2 Department of Food Technology Tomas Bata University in Zlin Vavreckova 275, 760 01 Zlin CZECH REPUBLIC a_polastikova@ft.utb.cz
utb.fulltext.dates -
utb.fulltext.sponsorship This research was financially supported by the Internal Grant Agency of the Faculty of Technology, Tomas Bata University in Zlín, ref. IGA/UTB/FT/2019/003.
utb.wos.affiliation [Polastikova, Aneta; Mokrejs, Pavel; Krejci, Ondrej] Tomas Bata Univ Zlin, Dept Polymer Engn, Vavreckova 275, Zlin 76001, Czech Republic; [Gal, Robert] Tomas Bata Univ Zlin, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic
utb.fulltext.projects IGA/UTB/FT/2019/003
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Polymer Engineering
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