title: Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts.
abstract: 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 °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.
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Xian-bing
authors.initials: XB
authors.lastname: Dong
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Xia
authors.initials: X
authors.lastname: Li
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China. Electronic address: dr_zch@163.com.
authors.forename: Chun-hui
authors.initials: CH
authors.lastname: Zhang
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Jin-zhi
authors.initials: JZ
authors.lastname: Wang
authors.affiliation: College of Environmental and Biological Engineering, Natural and Health Food Research Institute, Chongqing Technology and Business University, Chongqing 400067, China.
authors.forename: Chun-hong
authors.initials: CH
authors.lastname: Tang
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Hong-mei
authors.initials: HM
authors.lastname: Sun
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Wei
authors.initials: W
authors.lastname: Jia
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
authors.forename: Yin
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Environmental and Biological Engineering, Natural and Health Food Research Institute, Chongqing Technology and Business University, Chongqing 400067, China.
authors.forename: Lin-li
authors.initials: LL
authors.lastname: Chen
mesh_terms: D000596:Amino Acids; D000818:Animals; D002645:Chickens; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D006868:Hydrolysis; D010455:Peptides / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D010455:Peptides; D011492:Protein Hydrolysates
keywords: Chicken bone; Chicken bone extracts; Enzymatic hydrolysis; Hot-pressure extraction; Protein