Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts

被引：70

作者：

Dong, Xian-bing ^{[1
]}

Li, Xia ^{[1
]}

Zhang, Chun-hui ^{[1
]}

Wang, Jin-zhi ^{[1
]}

Tang, Chun-hong ^{[2
]}

Sun, Hong-mei ^{[1
]}

Jia, Wei ^{[1
]}

Li, Yin ^{[1
]}

Chen, Lin-li ^{[2
]}

机构：

[1] Chinese Acad Agr Sci, Inst Agrofood Sci & Technol, Comprehens Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

[2] Chongqing Technol & Business Univ, Coll Environm & Biol Engn, Nat & Hlth Food Res Inst, Chongqing 400067, Peoples R China

来源：

FOOD CHEMISTRY | 2014年 / 157卷

关键词：

Protein; Chicken bone; Hot-pressure extraction; Chicken bone extracts; Enzymatic hydrolysis; FREE AMINO-ACIDS; DRY-CURED HAM; FUNCTIONAL-PROPERTIES; ALKALINE EXTRACTS; DILUTION ANALYSIS; RECOVERY; RESIDUE; ANTIOXIDANT; MEAT; CHROMATOGRAPHY;

D O I：

10.1016/j.foodchem.2014.02.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

To investigate the hot-pressure extraction of protein from chicken bone (CB), chicken bone extracts (CBE) was prepared from CB by heating at 130 +/- 0.5 degrees C for 120 min, followed by filtration, standing, defatting, and concentration. Effects of enzymatic hydrolysis on the properties of hydrolysates were examined. Results showed CBE contained 25.59% of protein, and showed a desirable value of protein digestibility-corrected amino acid score for adult. The total amino acid (AA) content of CBE is 21.99%, among which 40.62% and 54.66% are essential and fresh AA, respectively. Forty kinds of volatile compounds were identified after 24 h of hydrolysis, with 2,3,5-trimethylpyrazine as the key flavor compound. After 8 h of hydrolysis of CBE, the content of small MW of peptides (400-1000 Da) increased by 74 times compared with that of 1 h. CBE and its hydrolysates demonstrate a new kind of potential suitable nutritional supplement in various foods. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：339 / 346

页数：8

共 39 条

[1]

[Anonymous], 1990, OFFICIAL METHODS ANA

[2] Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum [J].

Anyango, Joseph O. ;

de Kock, Henriette L. ;

Taylor, John R. N. .

FOOD CHEMISTRY, 2011, 124 (03) :775-780

[3] ENZYMATIC-HYDROLYSIS OF CRAYFISH PROCESSING BY-PRODUCTS [J].

BAEK, HH ;

CADWALLADER, KR .

JOURNAL OF FOOD SCIENCE, 1995, 60 (05) :929-935

[4] Peptide stability in solids and solutions [J].

Bell, LN .

BIOTECHNOLOGY PROGRESS, 1997, 13 (04) :342-346

[5] Utilization of meat industry by products: Protein hydrolysate from sheep visceral mass [J].

Bhaskar, N. ;

Modi, V. K. ;

Govindaraju, K. ;

Radha, C. ;

Lalitha, R. G. .

BIORESOURCE TECHNOLOGY, 2007, 98 (02) :388-394

[6] EVALUATION OF THE AROMA OF COOKED SPINY LOBSTER TAIL MEAT BY AROMA EXTRACT DILUTION ANALYSIS [J].

CADWALLADER, KR ;

TAN, Q ;

CHEN, F ;

MEYERS, SP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (09) :2432-2437

[7] SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM [J].

CARERI, M ;

MANGIA, A ;

BARBIERI, G ;

BOLZONI, L ;

VIRGILI, R ;

PAROLARI, G .

JOURNAL OF FOOD SCIENCE, 1993, 58 (05) :968-972

[8] EVALUATION OF POTENT ODORANTS IN ROASTED BEEF BY AROMA EXTRACT DILUTION ANALYSIS [J].

CERNY, C ;

GROSCH, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1992, 194 (04) :322-325

[9] Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1. effects of different enzymatic treatments on solid and protein recovery and flavor characteristics [J].

Chae, HJ ;

Joo, H ;

In, MJ .

BIORESOURCE TECHNOLOGY, 2001, 76 (03) :253-258

[10] Antibody binding and functional properties of whey protein hydrolysates obtained under high pressure [J].

Chicon, Rosa ;

Belloque, Josefina ;

Alonso, Elena ;

Lopez-Fandino, Rosina .

FOOD HYDROCOLLOIDS, 2009, 23 (03) :593-599

← 1 2 3 4 →