A method of protein extraction from chicken bone residue and the chemical and electrophoretic characteristics of the extract

Abstract

Abstract The study concerns the principle of the protein recovery from bone residue (BR) after mechanical deboning of chicken meat. The BR contained 36% of dry matter, 20% of total protein of which 35-40% constituted collagen, approximately 9% of fat, 7% of ash, and 0.2% of haern pigments. The BR was extracted with 6% water solution of NaCl with addition of 0.015% NaN02, and 0.05% ascorbate in relation to BR. The various solvent/BR ratios, additional homogenization, and addition of 0.3% sodium phyrophosphate were also investigated. The highest protein concentration in the extract was established at solvent/BR ratio 1.5 : 1, with additional homogenization of BR, and in the presence of Na,P,O,. In the best conditions the extract contained 3.4% of protein which constituted almost 18% of total BR protein. It was shown that the deboning process involved the degradation of muscle proteins originating from BR. The SDS-PAAG electrophoresis showed that the protein with the mol. wt 55-48.10:3 daltons predominated among the water soluble proteins while in the salt soluble proteins the highest content of proteins with the mol. wt of 47-42.10:3 and 21-17.10:3 daltons was found.