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 confirmed alpha-1 and alpha-2 as the major components. An alpha-2 chain is the signature of a heterotrimer, which is the composition of type I rather than the alpha-1 homotrimer of type II.

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 report chain composition and do not themselves classify the gelatin as type I or type II; reading alpha-1/alpha-2 as type I is an inference from chain stoichiometry. Food-manufacturing study with no biological endpoint.