Characterization of Low-Molecular-Weight Collagen from Korean Native Chicken Feet Hydrolyzed Using Alcalase

Woo H, Jeong GA, Choi H, Lee CJ · Journal of Microbiology and Biotechnology

Directly relevant to home cooking: hot-water extraction at 100 C for 8 h gave a high collagen content of 13.9 g/100 g, but reaching supplement-scale molecular weights required the ADDED ENZYME — average molecular weight fell to 4,929 Da only after 5 h with 1% alcalase, with 1,000-5,000 Da peptides appearing after 1 h of enzyme treatment. Heat alone did not produce low-molecular-weight peptides.

Population

Korean native chicken feet (no biological subjects)

Intervention

Hot-water extraction at 100 C for 8 h, then hydrolysis with alcalase at varying concentration and time

Limitations

Industrial process-optimization study with no biological endpoints; one chicken breed; does not test intermediate simmer times without enzyme.