Effects of Hot-Pressure Extraction Time on Composition and Gelatin Properties of Chicken Bone Extracts

Yue JY, Wang JZ, Zhang CH, Jia W, Li X, Sun Z · Journal of Food Science

A time course of what comes out of bone and in what size. Protein above 30 kDa was visible only in the 40-to-60-minute extracts; by 90 to 120 minutes the material was dominated by the under-10 kDa and 10-to-30 kDa fractions, and those smaller fractions were what governed gelatin properties. Hydroxyproline, imino acids and hydrophobic amino acids all peaked at 120 minutes, at 3.9, 7.7 and 16.0 mg/g. Gel quality ran the other way: extracts taken at 20, 40 and 60 minutes made better gelatin than those at 90 and 120.

Population

Chicken bone extracts taken at 20, 40, 60, 90 and 120 minutes of hot-pressure extraction at 130 C (no biological subjects)

Intervention

Hot-pressure extraction at 130 C, sampled across five durations

Limitations

Hot-pressure retort at 130 C, well above the 100 C ceiling of a stockpot, so the time course cannot be read across to domestic simmering. Chicken bone rather than a collagen-rich cut, and no joint or biological endpoint.