title: Optimization of a Multi-Step Procedure for Isolation of Chicken Bone Collagen.
abstract: Chicken bone is not adequately utilized despite its high nutritional value and protein content. Although not a common raw material, chicken bone can be used in many different ways besides manufacturing of collagen products. In this study, a multi-step procedure was optimized to isolate chicken bone collagen for higher yield and quality for manufacture of collagen products. The chemical composition of chicken bone was 2.9% nitrogen corresponding to about 15.6% protein, 9.5% fat, 14.7% mineral and 57.5% moisture. The lowest amount of protein loss was aimed along with the separation of the highest amount of visible impurities, non-collagen proteins, minerals and fats. Treatments under optimum conditions removed 57.1% of fats and 87.5% of minerals with respect to their initial concentrations. Meanwhile, 18.6% of protein and 14.9% of hydroxyproline were lost, suggesting that a selective separation of non-collagen components and isolation of collagen were achieved. A significant part of impurities were selectively removed and over 80% of the original collagen was preserved during the treatments.
authors.affiliation: Yüzüncü Yil University, Department of Food Engineering, 65080 Van, Turkey.
authors.forename: Ümran
authors.initials: Ü
authors.lastname: Cansu
authors.affiliation: Yüzüncü Yil University, Department of Food Engineering, 65080 Van, Turkey.
authors.forename: Gökhan
authors.initials: G
authors.lastname: Boran
keywords: chicken bone; collagen; isolation; optimization