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KMID : 0380620210530060695
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Korean Journal of Food Science and Technology
2021 Volume.53 No. 6 p.695 ~ p.700
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Preparation and quality characteristics of low molecular weight collagen treated with hydrolytic enzymes from Korean native chicken feet
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Jeong Gyeong-A
Lee Chang-Joo
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Abstract
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The purpose of this study was to prepare low-molecular weight collagen using a commercial proteolytic enzyme (Protamex) from collagen extracted from feet of Korean native chicken and to investigate the quality characteristics of this collagen. The collagen content of Korean native chicken feet was 13.9 g/100 g, which was higher than the 6.21 g/100 g of general broilers. It was found that the content of low molecular weight collagen increased as the concentration of proteolytic enzymes and reaction time increased. In particular, reaction with 1% Protamex for 7 h resulted in 55.6% of low molecular weight (1,000-5,000 Da) collagen content, and the average molecular weight was 5,390 Da. Regarding the texture of the enzyme-treated collagen, the collagen with high molecular weight peptides decomposed into low molecular weight peptides, and the gel type could not be formed, whereas the sol type was maintained.
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KEYWORD
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chicken feet, collagen, low molecular weight peptides
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