Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen.

摘要: Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although a common raw material, chicken can be used in many different ways besides manufacturing of collagen products. In this study, multi-step procedure was optimized to isolate for higher yield quality manufacture The chemical composition 2.9% nitrogen corresponding about 15.6% protein, 9.5% fat, 14.7% mineral 57.5% moisture. lowest amount loss aimed along with the separation highest visible impurities, non-collagen proteins, minerals fats. Treatments under optimum conditions removed 57.1% fats 87.5% respect their initial concentrations. Meanwhile, 18.6% 14.9% hydroxyproline were lost, suggesting that selective components isolation achieved. A significant part impurities selectively over 80% original preserved during treatments.