Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue coll
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ORIGINAL ARTICLE
Ultrasound as an alternative method to increase the extraction yield from chicken mecanically separated meatresidue collagen Michele M. Schmidt1 • Alessandra R. Vidal1 • Renius O. Mello1 • Marcio A. Mazutti2 • Roge´rio L. Cansian3 • Rosa C. P. Dornelles1 • Ivo M. Demiate4 • Ernesto H. Kubota1
Revised: 13 August 2020 / Accepted: 24 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
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 pretreatment, 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.
& Rosa C. P. Dornelles [email protected]
2
Department of Chemical Engineering/Centre of Technology, Federal University of Santa Maria, Avenida Roraima, 1000, Santa Maria, RS 97105-900, Brazil
3
Department of Food Engineering, Universidade Regional Integrada Do Alto Uruguai E das Misso˜es, Avenida Sete de Setembro, 1621, Erechim, RS 99709-910, Brazil
4
Department of Food Engineering, Universidade Estadual de Ponta Grossa, Avenida General Carlos Cavalcanti, 4748, Uvaranas, Ponta Grossa, PR 84030-900, Brazil
Michele M. Schmidt [email protected]
Keywords Electrophoresis Differential exploration calorimetry Infrared spectroscopy Pepsin
Alessandra R. Vidal [email protected] Renius O. Mello [email protected] Marcio A. Mazutti [email protected] Roge´rio L. Cansian [email protected] Ernesto H. Kubota [email protected] 1
Department of Science and Food Technology, Federal University of Santa Maria, Pre´dio 43 -Sala 4213 Avenida Roraima, 1000, Camobi, Santa Maria, RS 97105-900, Brazil
123
J Food Sci Technol
Introduction Collag
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