Effects of Hot‐Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts

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 < 0.05). Hig...

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Bibliographic Details
Published in:Journal of food science 2017-05, Vol.82 (5), p.1066-1075
Main Authors: Yue, Jian‐ying, Wang, Jin‐zhi, Zhang, Chun‐hui, Jia, Wei, Li, Xia, Sun, Zhen
Format: Article
Language:English
Subjects:
Abundance
Amino acids
Amino Acids - analysis
Animals
Bone and Bones - chemistry
Bone composition
Bones
Byproducts
chicken bones
Chickens
Chromatography
Chromatography, High Pressure Liquid - methods
composition
Composition effects
Dietary Proteins - analysis
Extraction
Food Handling
Food science
Gelatin
Gelatin - analysis
Gelatin - isolation & purification
gelatin properties
Gels
Gels - chemistry
High performance liquid chromatography
Hot Temperature
hot‐pressure extraction
Humans
Hydrophobicity
Hydroxyproline
Hydroxyproline - analysis
Imino Acids - analysis
Liquid chromatography
Loss modulus
Molecular Weight
Poultry
Pressure
Properties (attributes)
Proteins
Shelf life
Stability analysis
Viscosity
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Summary: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 < 0.05). High‐performance liquid chromatography (HPLC) analysis indicated that the protein fraction of molecular weight (MW) >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
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13687