Bhargavi Priya K, Banerjee Rituparna, Md Raziuddin, Maheswarappa Naveena B, Verma Arun K, Govindaiah Prasad M, Lalthanmawii Judy
Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, Telangana 500092, India; Department of Livestock Products Technology, COVAS, Udgir, Maharashtra, 413517, India.
Meat Proteomics Lab, ICAR-National Meat Research Institute, Chengicherla, Hyderabad, Telangana 500092, India.
Poult Sci. 2025 Apr;104(4):104975. doi: 10.1016/j.psj.2025.104975. Epub 2025 Mar 4.
The study investigated gelatin extraction from chicken skin-head-feet (SHF) blend using conventional and ultrasound-assisted methods with food-grade acetic and citric acids. Ultrasound pretreatment was introduced as an intervention in the extraction process, eliminating the need for alkali hydrolysis and significantly reducing the processing time. The gelatin yield, gel clarity, textural parameters, and functional properties were noticeably improved with ultrasound pretreatment. Higher (p< 0.05) solubility was observed in ultrasound-treated gelatin relative to traditionally extracted gelatin at different pH levels. Fourier Transform Infrared (FTIR) spectra revealed characteristic bands corresponding to Amide A, B, I, II, and III. Ultrasonication enhanced α-helical structure by reorganizing protein conformations and stabilizing α-helix regions. The rheological properties, gel strength, and viscosity significantly (p< 0.05) increased with ultrasound-assisted extraction. The SDS-PAGE profile of gelatin was compared with the commercial pork skin gelatin and found to possess two distinct α-chains (α1 and α2) and β chain. Matrix-assisted laser desorption ionization-time of flight (MALDI-TOF) mass spectrometry revealed the presence of collagen α1 and α2 chains as major components. This sustainable approach transformed poultry waste into a valuable resource, fostering the recovery of gelatin with improved functional attributes.
该研究使用食品级乙酸和柠檬酸，通过传统方法和超声辅助方法，研究了从鸡皮-头-脚（SHF）混合物中提取明胶的过程。引入超声预处理作为提取过程中的一种干预措施，无需进行碱水解，显著缩短了加工时间。超声预处理显著提高了明胶产量、凝胶透明度、质地参数和功能特性。在不同pH值下，超声处理的明胶比传统提取的明胶具有更高（p<0.05）的溶解度。傅里叶变换红外（FTIR）光谱显示了对应于酰胺A、B、I、II和III的特征谱带。超声处理通过重组蛋白质构象和稳定α-螺旋区域增强了α-螺旋结构。超声辅助提取显著（p<0.05）提高了明胶的流变学性质、凝胶强度和粘度。将明胶的SDS-PAGE图谱与市售猪皮明胶进行比较，发现其具有两条不同的α链（α1和α2）和β链。基质辅助激光解吸电离飞行时间（MALDI-TOF）质谱分析表明，胶原蛋白α1和α2链是主要成分。这种可持续的方法将家禽废弃物转化为有价值的资源，促进了具有改善功能特性的明胶的回收。
