Abstract
The residue from chicken mechanically separated meat (MSM) is a potential source for the extraction of collagen. However, this process requires the removal of many covalent crosslinks, which makes it quite complex. Ultrasound has been successfully used to extract collagen; it reduces the process time and increases the yield. However, information regarding the effects of this treatment on the structural and functional properties of proteins is still very limited. Therefore, the aims of the present study were to obtain collagen from chicken MSM residue and to test the effects of pre-treatment with ultrasonic probe and enzymatic extraction with pepsin in its yield, as well as to evaluate the properties of extracted collagen using gel electrophoresis, Fourier-transform infrared spectroscopy, solubility, and differential scanning calorimetry. Both the ultrasound and the enzymatic extraction had a positive effect on the extraction yield of collagen from chicken MSM residue without affecting its integrity. Using ultrasound led to an increase of up to 40% in yield when compared to treatments without ultrasound application. Five extraction treatments were considered. The extracted collagen exhibited high thermal stability (43.9–47.0 °C) and mainly type I structure. The use of ultrasound as pre-treatment, together with enzymatic extraction with pepsin, were effective in increasing the extraction yield of collagen from chicken MSM residue, as well as preserving the triple helical structure of the native collagen.
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Acknowledgements
This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior—Brasil (CAPES)—Finance Code 001 and Programa de Apoio aos Pólos Tecnológicos—Secretaria de Desenvolvimento Econômico, Ciência e Tecnologia do Rio Grande do Sul.
To FAPERGS, CNPQ and Cooperativa Central Aurora for the financial support.
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Schmidt, M.M., Vidal, A.R., Mello, R.O. et al. Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen. J Food Sci Technol 58, 2487–2496 (2021). https://doi.org/10.1007/s13197-020-04755-1
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DOI: https://doi.org/10.1007/s13197-020-04755-1