ArticleFoods (Basel, Switzerland)2023
Effects of Extraction Methods on the Characteristics, Physicochemical Properties and Sensory Quality of Collagen from Spent-Hens Bones.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 27 citations in OpenAlex.
- High-level secretory production of a highly hydrophilic human-like type III collagen in Komagataella phaffii by a multicopy genomic integration strategy.Biotechnology letters · 2026Article
- Enzymatic Production of Collagen Oligopeptides from Porcine Skin and Their Structure-Activity Relationships in Anti-Aging and Skin-Whitening Effect.Foods (Basel, Switzerland) · 2026Article
- Upcycling Goatskin By-Products Into Collagen Gel: Influence of Hydrothermal Intensity on Molecular Structure and Gel Performance.International journal of food science · 2026Article
- Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties.Frontiers in chemistry · 2026Article
- Progress in Research on Animal Collagen Peptides: Preparation, Bioactivity, and Application.Molecules (Basel, Switzerland) · 2025Review
- Recent Advancements in Marine Collagen: Exploring New Sources, Processing Approaches, and Nutritional Applications.Marine drugs · 2025Review
- Innovations and challenges in collagen and gelatin production through precision fermentation.World journal of microbiology & biotechnology · 2025Review
- Review of collagen type I-based hydrogels: focus on composition-structure-properties relationships.npj biomedical innovations · 2025Review
- Stem-Cell-Regenerative and Protective Effects of Squid (Marine drugs · 2024Article
- The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
9 authors at 4 institutions in 1 country.
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Abstract
The present study used acetic acid, sodium hydroxide, and pepsin extract acid-soluble collagen (ASC), alkali-soluble collagen (ALSC), and pepsin-soluble collagen (PSC) from the bones of spent-hens, and the effects of three extraction methods on the characteristics, processing properties, antioxidant properties and acceptability of chicken bone collagen were compared. The results showed that the extraction rates of ASC, ALSC and PSC extracted from bones of spent-hens were 3.39%, 2.42% and 9.63%, respectively. The analysis of the amino acid composition, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), and ultraviolet full spectrum showed that the collagen extracted by the three methods had typical collagen characteristics and stable triple-helix structure, but the triple helical structure of PSC is more stable, and acid and alkaline extraction seems to have adverse effects on the secondary structure of chicken bone collagen. Differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) scanning showed that PSC had higher thermal stability and more regular, loose, and porous microstructure. In addition, PSC has good processing properties, in vitro antioxidant activity, and organoleptic acceptability. Therefore, enzymatic hydrolysis was still one of the best methods to prepare collagen from bones of spent-hens, and enzyme-soluble collagen has wider application prospects in functional food and medicine and also provides an effective way for the high-value comprehensive utilization of waste chicken bone by-products.
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