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Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts
- Source :
- Journal of Food Science. 82:1066-1075
- Publication Year :
- 2017
- Publisher :
- Wiley, 2017.
-
Abstract
- Hot-pressure extraction was utilized in this study to extract proteins from chicken bones at 130 °C. The obtained extracts were further used to prepare gelatin gels. Results demonstrated that the extraction time can significantly affect the composition of the chicken bone extracts (P 30 KDa was only visible in the extracts collected between 40 and 60 min. The highest contents of hydroxyproline, imino acids, and hydrophobic amino acids were all achieved in the chicken bone extracts after 120 min of extraction, being 3.9, 7.7, and 16.0 mg/g, respectively. The prepared gelatin properties were evaluated in terms of viscosity, storage and loss modulus, stability, gel strength, and their microstructures. Results indicated that gelatins made from chicken bone extracts of 20, 40, and 60 min extraction had better properties compared to that of 90 and 120 min. Significant correlations were identified between gelatin's composition and properties (P < 0.05). The abundance of proteins with MW of
- Subjects :
- chemistry.chemical_classification
food.ingredient
Chromatography
Imino acid
Extraction (chemistry)
04 agricultural and veterinary sciences
02 engineering and technology
021001 nanoscience & nanotechnology
040401 food science
Gelatin
Amino acid
Hydroxyproline
chemistry.chemical_compound
0404 agricultural biotechnology
Gel strength
food
chemistry
Composition (visual arts)
0210 nano-technology
Chicken bone
Food Science
Subjects
Details
- ISSN :
- 00221147
- Volume :
- 82
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi...........acc59ea994b47a628d7d649e32c20f8c