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http://dx.doi.org/10.5851/kosfa.2015.35.4.431

Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen  

Cansu, Ümran (Yuzuncu Yil University, Department of Food Engineering)
Boran, Gökhan (Yuzuncu Yil University, Department of Food Engineering)
Publication Information
Food Science of Animal Resources / v.35, no.4, 2015 , pp. 431-440 More about this Journal
Abstract
Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.
Keywords
chicken bone; collagen; isolation; optimization;
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