Preview

Theory and practice of meat processing

Advanced search

Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine

https://doi.org/10.21323/2414-438X-2021-6-3-279-284

Full Text:

Abstract

Bone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin production. This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin production. The article presents the results of hydrolysis analyzes, the results of the main quality parameters of the obtained gelatin samples; and the major technological scheme for gelatin production is proposed here. As result of developed technology of enzymatic-acid hydrolysis of bone raw material with the ratio of raw material mass to the volume of solvent (HCl 1M and pepsin with an enzymatic activity of 40 units) as 1:9, duration of exposure: 180 minutes (3 hours), at the stage of demineralization, liming and de-ashing, we obtained samples of gelatin at yield rate of 12.1% from the initial mass of raw materials, which is 6.9% higher in comparison with the lowest yield of gelatin according to the proposed schemes. It is shown that the samples have a high protein mass fraction 91.4%, and a low fat mass fraction 0.4%, the obtained results indicate the high technological qualities of the obtained gelatin sample, this is also confirmed by high strength of gel according to Bloom scale, which value varies within the range of 290 ± 0.7 units.

About the Author

R. A. Voroshilin
Kemerovo State University
Russian Federation

 candidate of technical sciences, senior lecturer, Department of Animal Products Technology

6, Krasnaya str., 650000, Kemerovo, Russia

Tel.: +7–923–493–47–95



References

1. Wang, Y., Shi, B. (2011). Concentration of gelatin solution with polyethersulfone ultrafiltration membranes. Food and Bioproducts Processing, 89(3), 163–169. https://doi.org/10.1016/j.fbp.2010.06.004

2. Voroshilin, R.A. (2021). Study of the baromembrane technologies efeect on the process of gelatine production. Bulletin of KSAU, 5(170), 187–194. https://doi.org/10.36718/1819–4036–2021–5–187–194 (In Russian)

3. Prosekov, A. Yu., Kurbanova, M.G., Gurinovich, G.V., Voroshilin, R.A., Patshina, M.V. (2021). Review and analysis of the market of raw materials for the production of food gelatin in the territory of the Siberian federal district. Technology and merchandising of the innovative foodstuff, 2(67), 96–101. https://doi.org/10.33979/2219–8466–2021–67–2–96–101 (In Russian)

4. Patshina, M. V., Voroshilin, R. A., Osintsev, A. M. (2021). Global biomaterials market: Potential opportunities for raw materials of animal origin. Food Processing: Techniques and Technology, 51(2), 270–289. https://doi.org/10.21603/2074–9414–2021–2–270–289 (In Russian)

5. Mekhedkin, A.A. (2020). Structure of the gelatin market in the Russian Federation. Agricultural risk management, 3, 63–69. (In Russian)

6. Santana, J. C. C., Gardim, R. B., Almeida, P. F., Borini, G. B., Quispe, A. P. B., Llanos, S. A. V. et al. (2020). Valorization of chicken feet by-product of the poultry industry: High qualities of gelatin and biofilm from extraction of collagen. Polymers, 12(3), Article 529. https://doi.org/10.3390/polym12030529

7. Yang, C., Xu, L., Zhou, Y., Zhang, X., Huang, X., Wang, M. et al/ (2010). A green fabrication approach of gelatin/CM-chitosan hybrid hydrogel for wound healing. Carbohydrate Polymers, 82(4), 1297–1305. https://doi.org/10.1016/j.carbpol.2010.07.013

8. Kuznetsov, V.G., R. K. Kuznetsov, R.K., Askarova, R. N. (2017). Sterilization of gelatin solutions in gelatin technology. Bulletin of the Technological University, 20(7), 144–145. (In Russian)

9. Rigueto, C. V. T., Nazari, M. T., Massuda, L. Á., Ostwald, B. E. P., Piccin, J. S., Dettmer, A. (2021). Production and environmental applications of gelatin-based composite adsorbents for contaminants removal: A review. Environmental Chemistry Letters, 19(3), 2465–2486. https://doi.org/10.1007/s10311–021–01184–0

10. Sha, X. -M., Hu, Z. -Z., Ye, Y. -H., Xu, H., Tu, Z. -C. (2019). Effect of extraction temperature on the gelling properties and identification of porcine gelatin. Food Hydrocolloids, 92, 163–172. https://doi.org/10.1016/j.foodhyd.2019.01.059

11. Prosekov, A. Yu., Voroshilin, R.A. (2021). Gelatin production — market status and prospects, alternative sources, production technologies Vsyo o myase, 5S, 265–268. https://doi.org/10.21323/2071–2499–2020–5S-265–268 (In Russian)

12. Mad-Ali, S., Benjakul, S., Prodpran, T., Maqsood, S. (2016). Characteristics and gel properties of gelatin from goat skin as influenced by alkaline-pretreatment conditions. Asian-Australasian Journal of Animal Sciences, 29(6), 845–854.https://doi.org/10.5713/ajas.15.0784

13. Mariod, A.A., Adam, H.F. (2013). Review: Gelatin, source, extraction and industrial applications. Acta Scientiarum Polonorum, Technologia Alimentaria, 12(2), 135–147.

14. Baziwane, D., He, Q. (2003). Gelatin: The paramount food additive. Food Reviews International, 19(4), 423–435. https://doi.org/10.1081/FRI-120025483

15. Liu, X., Xu, S. (2004). Study on the gelatin processing from chicken leg bone (in Chinese). International Journal of Fermented Foods, 9, 48–53.

16. Karayannakidis, P. D., Zotos, A. (2016). Fish processing byproducts as a potential source of gelatin: A review. Journal of Aquatic Food Product Technology, 25(1), 65–92. . https://doi.org/10.1080/10498850.2013.827767

17. Mirinova, M.M., Kovaleva, E.L. (2016). Comparative analysis of requirements for assessing the quality of gelatin used in drugs production (Review). Khimiko-farmatsevticheskii zhurnal, 50(12), 49–54. (In Russian)

18. Safonova, M.A., Antonova, D.S. (2017). The main types of gelatin and its use in the food industry. Vestnik Magistratury, 11–2(74), 19–22. (In Russian)

19. Storublevtsev, S. A., Antipova, L. V., Nam, D.L.K., Akimbay, D. A. (2019). The use of enzymes for the production of gelatin from pond fish. Food industry, 4, 103–105. https://doi.org/10.24411/0235–2486–2019–10062 (In Russian)

20. Agusman, Suryanti, Nurhayati, Murdinah, Wahyuni, T. (2021). Measurement of fish gelatin using rotational viscometer: An alternative to conventional pipette method. Paper presented at the IOP Conference Series: Earth and Environmental Science, 715(1), Article 012056. https://doi.org/10.1088/1755–1315/715/1/012056

21. Roy, B. C., Omana, D. A., Betti, M., Bruce, H. L. (2017). Extraction and characterization of gelatin from bovine lung. Food Science and Technology Research, 23(2), 255–266. https://doi.org/10.3136/fstr.23.255

22. Alipal, J., Mohd Pu’ad, N. A. S., Lee, T. C., Nayan, N. H. M., Sahari, N., Basri, H. et al. (2019). A review of gelatin: Properties, sources, process, applications, and commercialisation. Paper presented at the Materials Today: Proceedings, 42, 240–250. https://doi.org/1016/j.matpr.2020.12.922

23. Said, M. I. (2020). Role and function of gelatin in the development of the food and non-food industry: A review. Paper presented at the IOP Conference Series: Earth and Environmental Science, 492(1), Article 012086. https://doi.org/10.1088/1755–1315/492/1/012086

24. Abedinia, A., Mohammadi Nafchi, A., Sharifi, M., Ghalambor, P., Oladzadabbasabadi, N., Ariffin, F., Huda, N. (2020). Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin. Trends in Food Science and Technology, 104, 14–26. https://doi.org/10.1016/j.tifs.2020.08.001

25. Cao, S., Wang, Y., Xing, L., Zhang, W., Zhou, G. (2020). Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin. Food and Bioproducts Processing, 121, 213–223. https://doi.org/10.1016/j.fbp.2020.03.001

26. Ahmad, T., Ismail, A., Ahmad, S. A., Khalil, K. A., Kee, L. T., Awad, E. A., Sazili, A. Q. (2020). Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain. Journal of Food Science and Technology, 57(10), 3772–3781. https://doi.org/10.1007/s13197–020–04409–2

27. He, L., Li, S., Xu, C., Wei, B., Zhang, J., Xu, Y. et al. (2020). A new method of gelatin modified collagen and viscoelastic study of gelatin-collagen composite hydrogel. Macromolecular Research, https://doi.org/10.1007/s13233–020–8103–3 (unpublished data)

28. Yang, H., Wang, Y., Zhou, P., Regenstein, J. M. (2008). Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids, 22(8), 1541–1550. https://doi.org/10.1016/j.foodhyd.2007.10.007

29. Bahar, A., Rusijono, Kusumawati, N. (2021). Comparison of the physico-chemical properties of type-B halal gelatin from bovine and goat skin material. Paper presented at the IOP Conference Series: Earth and Environmental Science, 709(1), Article 012033. https://doi.org/10.1088/1755–1315/709/1/012033

30. Dai, H., Li, X., Du, J., Ma, L., Yu, Y., Zhou, H. et al. (2020). Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations. Food Hydrocolloids, 101, Article 105537. https://doi.org/10.1016/j.foodhyd.2019.105557

31. Damrongsakkul, S., Ratanathammapan, K., Komolpis, K., Tanthapanichakoon, W. (2008). Enzymatic hydrolysis of rawhide using papain and neutrase. Journal of Industrial and Engineering Chemistry, 14(2), 202–206. https://doi.org/10.1016/j.jiec.2007.09.010


For citation:


Voroshilin R.A. Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine. Theory and practice of meat processing. 2021;6(3):279-284. https://doi.org/10.21323/2414-438X-2021-6-3-279-284

Views: 39


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)