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Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen
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...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2015
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662124/ https://www.ncbi.nlm.nih.gov/pubmed/26761863 http://dx.doi.org/10.5851/kosfa.2015.35.4.431 |
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author | Cansu, Ümran Boran, Gökhan |
author_facet | Cansu, Ümran Boran, Gökhan |
author_sort | Cansu, Ümran |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-4662124 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-46621242016-01-04 Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen Cansu, Ümran Boran, Gökhan Korean J Food Sci Anim Resour Article 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. Korean Society for Food Science of Animal Resources 2015 2015-08-31 /pmc/articles/PMC4662124/ /pubmed/26761863 http://dx.doi.org/10.5851/kosfa.2015.35.4.431 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Cansu, Ümran Boran, Gökhan Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title | Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title_full | Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title_fullStr | Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title_full_unstemmed | Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title_short | Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen |
title_sort | optimization of a multi-step procedure for isolation of chicken bone collagen |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662124/ https://www.ncbi.nlm.nih.gov/pubmed/26761863 http://dx.doi.org/10.5851/kosfa.2015.35.4.431 |
work_keys_str_mv | AT cansuumran optimizationofamultistepprocedureforisolationofchickenbonecollagen AT borangokhan optimizationofamultistepprocedureforisolationofchickenbonecollagen |