Schmidt Michele M, Vidal Alessandra R, Mello Renius O, Mazutti Marcio A, Cansian Rogério L, Dornelles Rosa C P, Demiate Ivo M, Kubota Ernesto H
Department of Science and Food Technology, Federal University of Santa Maria, Prédio 43 -Sala 4213 Avenida Roraima, 1000, Camobi, Santa Maria, RS 97105-900 Brazil.
Department of Chemical Engineering/Centre of Technology, Federal University of Santa Maria, Avenida Roraima, 1000, Santa Maria, RS 97105-900 Brazil.
J Food Sci Technol. 2021 Jul;58(7):2487-2496. doi: 10.1007/s13197-020-04755-1. Epub 2020 Aug 31.
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.
鸡肉机械分离肉（MSM）的残渣是提取胶原蛋白的潜在来源。然而，这个过程需要去除许多共价交联键，这使得它相当复杂。超声波已成功用于提取胶原蛋白；它减少了处理时间并提高了产量。然而，关于这种处理对蛋白质结构和功能特性影响的信息仍然非常有限。因此，本研究的目的是从鸡肉MSM残渣中获得胶原蛋白，并测试超声探头预处理和胃蛋白酶酶促提取对其产量的影响，以及使用凝胶电泳、傅里叶变换红外光谱、溶解度和差示扫描量热法评估提取的胶原蛋白的特性。超声和酶促提取对从鸡肉MSM残渣中提取胶原蛋白的产率都有积极影响，且不影响其完整性。与未使用超声的处理相比，使用超声可使产率提高多达40%。考虑了五种提取处理方法。提取的胶原蛋白表现出高热稳定性（43.9 - 47.0°C）且主要为I型结构。使用超声作为预处理，再结合胃蛋白酶进行酶促提取，有效地提高了从鸡肉MSM残渣中提取胶原蛋白的产率，同时保留了天然胶原蛋白的三螺旋结构。
