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Biotechnological processing of laying hen paw collagen into gelatins

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dc.title Biotechnological processing of laying hen paw collagen into gelatins en
dc.contributor.author Gál, Robert
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Pavlačková, Jana
dc.contributor.author Ngo, Linh Thi Hong
dc.contributor.author Mlček, Jiří
dc.relation.ispartof Processes
dc.identifier.issn 2227-9717 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2020
utb.relation.volume 8
utb.relation.issue 11
dc.citation.spage 1
dc.citation.epage 15
dc.type article
dc.language.iso en
dc.publisher MDPI AG
dc.identifier.doi 10.3390/pr8111415
dc.relation.uri https://www.mdpi.com/2227-9717/8/11/1415
dc.subject batch process en
dc.subject biotechnology en
dc.subject by-products en
dc.subject crosslinking en
dc.subject endoprotease en
dc.subject extraction en
dc.subject gelatins en
dc.subject laying hens en
dc.subject paws en
dc.subject processing en
dc.description.abstract By-products of laying hens represent a promising raw material source with a high collagen content, which is currently not adequately used. The aim of the paper is to prepare gelatins from laying hen paws. The purified collagen raw material was processed by a biotechnological process using the food endoprotease Protamex®. After cleavage of the cross-links in the collagen structure, the gelatin was extracted by a batch process with a stirrer in two extraction steps. The influence of the extraction process on the yield of gelatins and on selected qualitative parameters of gelatins was monitored by two-level factor experiments with three selected process factors. The studied factors were: enzyme dosage (0.2–0.8%), enzyme processing time (24–72 h) and gelatin extraction time (30–120 min). After the first extraction step at 75◦ C, gelatin was extracted with a yield of 8.2–21.4% and a gel strength of 275–380 Bloom. In the second extraction step at 80–100◦ C, it is possible to obtain another portion (3.3–7.7%) of gelatin with a gel strength of 185–273 Bloom. Total extraction efficiency of gelatins prepared from laying hen collagen is almost 30%. The prepared gelatins are of high quality and, under proper extraction conditions, gelatins with a gel strength above 300 Bloom can be prepared, thus equaling commercial beef and pork gelatins of the highest quality. Biotechnological processing of laying hen collagen into gelatins is environmentally friendly. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1010030
utb.identifier.obdid 43881643
utb.identifier.scopus 2-s2.0-85096045251
utb.identifier.wok 000593900100001
utb.source j-scopus
dc.date.accessioned 2020-11-27T13:06:28Z
dc.date.available 2020-11-27T13:06:28Z
dc.description.sponsorship Tomas Bata University in Zlin
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.rights.access openAccess
utb.ou Department of Food Technology
utb.ou Department of Polymer Engineering
utb.ou Department of Lipids, Detergents and Cosmetics Technology
utb.ou Department of Food Analysis and Chemistry
utb.contributor.internalauthor Gál, Robert
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Pavlačková, Jana
utb.contributor.internalauthor Ngo, Linh Thi Hong
utb.contributor.internalauthor Mlček, Jiří
utb.fulltext.affiliation Robert Gál 1, Pavel Mokrejš 2*, Jana Pavlačková 3, Ngo Thi Hong Linh 2, Jiří Mlček 4 1 Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic; gal@utb.cz 2 Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic; l_ngo@utb.cz 3 Department of Lipids, Detergents and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic; pavlackova@utb.cz 4 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01 Zlín, Czech Republic; mlcek@utb.cz * Correspondence: mokrejs@utb.cz; Tel.: +420-576-031-230
utb.fulltext.dates Received: 15 October 2020 Accepted: 5 November 2020 Published: 6 November 2020
utb.fulltext.sponsorship This research was funded by the Internal strategic project of Tomas Bata University in Zlín focused on recycling technologies for natural and synthetic polymers and use of products obtained from them.
utb.wos.affiliation [Gal, Robert] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Vavreckova 275, Zlin 76001, Czech Republic; [Mokrejs, Pavel; Linh, Ngo Thi Hong] Tomas Bata Univ Zlin, Fac Technol, Dept Polymer Engn, 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; [Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Vavreckova 275, Zlin 76001, Czech Republic
utb.scopus.affiliation Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic; Department of Polymer Engineering, 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; Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, Zlín, 760 01, Czech Republic
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.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Lipids, Detergents and Cosmetics Technology
utb.fulltext.ou Department of Polymer Engineering
utb.fulltext.ou Department of Food Analysis and Chemistry
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