Biotechnological Preparation of Gelatines from Chicken Feet

Mokrejš P, Mrázek P, Gál R, Pavlačková J · Polymers

Measures how collagen-dense chicken feet are: dry matter 35.0% of wet weight, protein 48.3% of dry matter, of which 82.8% is collagen — about 14% collagen by wet weight. Extraction efficiency 18-38%, gel strength 220-320 Bloom. The authors report no significant gelatine-yield growth beyond about 2.5 h of extraction.

Population

Chicken feet raw material characterization and gelatine extraction (no biological subjects)

Intervention

Endoprotease treatment at 0.2-0.8% then hot-water extraction at 80 C, two-level factorial on enzyme dose and extraction time

Limitations

Industrial gelatine-manufacturing study with no biological endpoints; uses added enzyme and controlled 80 C extraction, not culinary simmering. University-funded; the process is patented (CZ 307665); no conflicts declared.