ArticleFrontiers in chemistry2026
Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties.
Article in Frontiers in chemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Despite the growing interest in utilizing poultry processing by-products as sustainable sources of gelatine, the influence of extraction conditions on gelatine quality, structure, and functionality remains insufficiently understood. This study investigated the effect of acetic acid concentration on the yield, molecular characteristics, and structural-thermal properties of gelatin extracted from chicken feet and heads. Gelatine was extracted using 3 v/v% (CBBG3) and 5 v/v% (CBBG5) acetic acid. CBBG5 produced a higher extraction yield (13.2%) than CBBG3 (10.49%), indicating enhanced collagen solubilization at higher acid concentration. However, CBBG5 also showed higher ash content (4.45 w/w% vs. 2.40 w/w%) and more pronounced yellow-green coloration. Structural characterization using FTIR, SEM, SDS-PAGE, and DSC revealed notable differences between the samples. FTIR spectra showed characteristic gelatine amide bands, with CBBG3 exhibiting stronger amide I and II signals, suggesting better preservation of molecular structure. SEM analysis revealed a smoother, more compact morphology for CBBG3, whereas CBBG5 displayed a rougher and more irregular surface. SDS-PAGE showed higher molecular weights of the α1 and α2 chains in CBBG3 (156 and 130 kDa, respectively) than in CBBG5 (137.1 and 82.6 kDa), indicating lower molecular degradation. DSC further confirmed the superior thermal stability of CBBG3, which exhibited a higher glass transition temperature (26.97 °C) and transition enthalpy (2.688 J g
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