Při produkci drůbežího masa vzniká velké množství vedlejších produktů, jako jsou kůže, hlavy, kosti, krev, vnitřnosti, běháky, peří; mnohé obsahují vysoký podíl bílkovin, zejmé-na kolagenu. Práce se zabývá zpracováním hlav ze slepic nosnic na želatiny. Ze suroviny je nejprve nutné odstranit nekolagenní bílkoviny a tuky. Přečištěná suroviny byla kondi-cionována proteolytickým enzymem Protamex; želatinové frakce byly extrahovány desti-lovanou vodou při teplotách 60, 70 a 80 °C za různých dob extrakce (60, 90 a 120 minut). Byl hodnocen vliv podmínek zpracování na výtěžek želatin a na funkční vlastnosti žela-tin. Pevnost želatinových gelů byla 50-130 Bloom, viskozita 2,0-4,0 mPa.s, obsah popela 1,2-2,3%, vodu zadržující kapacita 11,1-25,0 g/1 g, tuk vázací kapacita 11,0-15,20 g/1 g, pěnivost 1-10%, stabilita pěny 0-2%, emulgační kapacita 40-47% a stabilita emulse 90-100%. Podmínky přípravy a vlastnosti připravených želatina byly srovnány s drůbežími želatinami připravených z jiných případových studií. Želatiny získané z hlav slepic nos-nic mohou představovat alternativu k tradičním vepřovým a hovězím želatinám a lze je využít např. v potravinářství či farmacii.
Annotation in English
The substantial manufacture of poultry meat produces large amounts of by-products such as feathers or skins, heads, bones, blood, viscera, feet viscera, bones and legs) containing significant volumes of proteins, particularly collagen. The preparation of gelatin through the partial hydrolysate of collagen can be a merit since it is derived from the utilization of poultry by-product. The processing of the head of hens were purified and separated from non-collagenous proteins, and fats. Collagen was treated with Protamex enzymes and further extracted by the use of distilled water at temperatures 60, 70 and 80C during varying extraction time 60, 90 and 120mins to obtain gelatin fractions. The influence of the processing conditions on the gelatin yield and functional properties of gelatin were evaluated. The gel strength prepared from the hens head was in the range from 50-130 Bloom, the viscosity from 2.0-4.0mPa.s, ash content from 1.2-2.3%, water holding capac-ity from 11.1-25.0g/1g, Fat binding capacity from 11.0 to 15.20g/1g, foaming capacity from 1-10%, foaming stability from 0-2%, emulsification capacity from 40-47% and emulsification stability from 90-100%. Gelatin were to other gelatins produced from other case studies. Hence, gelatin from hens head has the possibility as an alternative to traditional gelatins (pork and bovine)
Při produkci drůbežího masa vzniká velké množství vedlejších produktů, jako jsou kůže, hlavy, kosti, krev, vnitřnosti, běháky, peří; mnohé obsahují vysoký podíl bílkovin, zejmé-na kolagenu. Práce se zabývá zpracováním hlav ze slepic nosnic na želatiny. Ze suroviny je nejprve nutné odstranit nekolagenní bílkoviny a tuky. Přečištěná suroviny byla kondi-cionována proteolytickým enzymem Protamex; želatinové frakce byly extrahovány desti-lovanou vodou při teplotách 60, 70 a 80 °C za různých dob extrakce (60, 90 a 120 minut). Byl hodnocen vliv podmínek zpracování na výtěžek želatin a na funkční vlastnosti žela-tin. Pevnost želatinových gelů byla 50-130 Bloom, viskozita 2,0-4,0 mPa.s, obsah popela 1,2-2,3%, vodu zadržující kapacita 11,1-25,0 g/1 g, tuk vázací kapacita 11,0-15,20 g/1 g, pěnivost 1-10%, stabilita pěny 0-2%, emulgační kapacita 40-47% a stabilita emulse 90-100%. Podmínky přípravy a vlastnosti připravených želatina byly srovnány s drůbežími želatinami připravených z jiných případových studií. Želatiny získané z hlav slepic nos-nic mohou představovat alternativu k tradičním vepřovým a hovězím želatinám a lze je využít např. v potravinářství či farmacii.
Annotation in English
The substantial manufacture of poultry meat produces large amounts of by-products such as feathers or skins, heads, bones, blood, viscera, feet viscera, bones and legs) containing significant volumes of proteins, particularly collagen. The preparation of gelatin through the partial hydrolysate of collagen can be a merit since it is derived from the utilization of poultry by-product. The processing of the head of hens were purified and separated from non-collagenous proteins, and fats. Collagen was treated with Protamex enzymes and further extracted by the use of distilled water at temperatures 60, 70 and 80C during varying extraction time 60, 90 and 120mins to obtain gelatin fractions. The influence of the processing conditions on the gelatin yield and functional properties of gelatin were evaluated. The gel strength prepared from the hens head was in the range from 50-130 Bloom, the viscosity from 2.0-4.0mPa.s, ash content from 1.2-2.3%, water holding capac-ity from 11.1-25.0g/1g, Fat binding capacity from 11.0 to 15.20g/1g, foaming capacity from 1-10%, foaming stability from 0-2%, emulsification capacity from 40-47% and emulsification stability from 90-100%. Gelatin were to other gelatins produced from other case studies. Hence, gelatin from hens head has the possibility as an alternative to traditional gelatins (pork and bovine)
In the theoretical part of the thesis work out a literature study about technological conditions of gelatines extraction from the different raw collagenous materials, about properties of gelatines with respect to their processing techniques and applications.
In the practical part, study the influence of selected parameters of processing of laying hens collagenous tissue on process efficiency.
Focus on detailed study of properties of prepared gelatines, which are of high importance for their processing and applications, especially in pharmacy and food industry.
Work out the results using the statistical software, into tables, graphs, analyse them and compare/contrast them with the results of similar studies
Evaluate the importance of the results for the practice and for further research.
Research Plan
In the theoretical part of the thesis work out a literature study about technological conditions of gelatines extraction from the different raw collagenous materials, about properties of gelatines with respect to their processing techniques and applications.
In the practical part, study the influence of selected parameters of processing of laying hens collagenous tissue on process efficiency.
Focus on detailed study of properties of prepared gelatines, which are of high importance for their processing and applications, especially in pharmacy and food industry.
Work out the results using the statistical software, into tables, graphs, analyse them and compare/contrast them with the results of similar studies
Evaluate the importance of the results for the practice and for further research.
Recommended resources
Schrieber R.; Gareis H.: Gelatine Handbook. Theory and Industrial Practice. Wiley-VCH, Weinheim 2007.
Ockerman H. W.; Hansen C. I.: Animal By-Product. Processing & Utilization. Woodhead Publishing, London 2000.
Sarbon, Mhd.N.; Badii, F.; Howell, K.N. Preparation and characterisation of chicken skin gelatin as analternative to mammalian gelatin. Food Hydrocoll. 2013, 30, 143-151.
Widyasari, R.; Rawdkuen, S. Extraction and characterization of gelatin from chicken feet by acid and ultrasound assisted extraction. Food Applied Biosci. J. 2014, 2, 83-95.
Recommended resources
Schrieber R.; Gareis H.: Gelatine Handbook. Theory and Industrial Practice. Wiley-VCH, Weinheim 2007.
Ockerman H. W.; Hansen C. I.: Animal By-Product. Processing & Utilization. Woodhead Publishing, London 2000.
Sarbon, Mhd.N.; Badii, F.; Howell, K.N. Preparation and characterisation of chicken skin gelatin as analternative to mammalian gelatin. Food Hydrocoll. 2013, 30, 143-151.
Widyasari, R.; Rawdkuen, S. Extraction and characterization of gelatin from chicken feet by acid and ultrasound assisted extraction. Food Applied Biosci. J. 2014, 2, 83-95.
