Sustainable gelatin extraction from poultry skin-head-feet blend: An ultrasound-assisted approach

Bhargavi PK, Banerjee R, Md R, Maheswarappa NB, Verma AK, Govindaiah PM, Lalthanmawii J · Poultry Science

Characterizes what the collagen in poultry feet actually is. SDS-PAGE resolved two distinct alpha chains, alpha-1 and alpha-2, plus a beta chain, and MALDI-TOF matched the peptides to chicken collagen alpha-1(I) and alpha-2(I) as the major components, with alpha-1(III) and chains of types VI, XII and XIV also identified; no type II peptide was among them. Ultrasound-assisted acetic-acid extraction yielded 8.9% by wet weight, with gel strength of 473-601 g.

Population

Poultry skin-head-feet blend (no biological subjects)

Intervention

Ultrasound-assisted extraction with food-grade acetic and citric acids, replacing alkali hydrolysis; SDS-PAGE and MALDI-TOF characterization

Limitations

A skin-head-feet blend, not feet alone, so it cannot give a partition for feet specifically; the authors read the chain pattern as type I plus at least two other types, and the mass spectrometry names them but does not quantify them. Food-manufacturing study with no biological endpoint. Funded by a SERB POWER grant of the Indian Department of Science and Technology; no conflicts declared.