Studies on Optimization of Papain Hydrolysis Conditions for Release of Glycosaminoglycans from the Chicken Keel Cartilage

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Studies on Optimization of Papain Hydrolysis Conditions for Release of Glycosaminoglycans from the Chicken Keel Cartilage

September 11, 2021 Science and Technology 0

The goal of this study was to find the best papain hydrolysis conditions for getting glycosaminoglycans from chicken keel cartilages (pH, E/S ratio, incubation temperature, and hydrolysis time). Glycosaminoglycans (GAGs) are natural biocompounds found in sharks, pigs, cows, chickens, and other animals that combine to generate cartilage tissuses. They can be extracted from shark, pig, cow, chicken, and other animal cartilage. GAGs contain chondroitin sulphate (CS), a functional food supplement that is used to prevent and treat arthritis and eye disorders. As a result, GAGs were extracted from byproducts of the cattle and poultry slaughter industries in order to determine the CS cont. Response surface approach was used to find the best hydrolysis conditions in this investigation (RSM). pH (x1), enzyme concentration (x2), incubation temperature (x3), and hydrolysis duration were the independent variables (x4). The variables had a substantial impact on the content of GAGs, according to the results of the analysis of variance (ANOVA). pH 7.1, 0.62 percent enzyme per substance w/wpo, 65°C, and a hydrolysis period of 230 minutes were found to be the optimal hydrolysis conditions, with GAG content reaching 14.3 percent of the dry matter of the raw material. According to HPLC analysis, 56.17 percent of the dry preparations of GAGs, which were made up of CS compounds, accounted for 8.11 percent of the dry matter in chicken keel cartilage. The dried GAGs preparations had a molecular weight of 259.6 kDa. Moisture 12.2 percent, protein 8.42 percent, fat 0 percent, ash 10.03 percent, and extracted GAGs 69.35 percent made up the dry preparations. Papain was utilised to hydrolyze chicken keel cartilage in this study. RSM used Mode 5.0 software to tune the hydrolysis conditions. This article helps to create a product that is healthy, high-quality, and low-cost.

Author (S) Details

Nguyen Thi Le Vien
Faculty of Chemical Engineering, Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10th, Vietnam and Vietnam National University Ho Chi Minh city, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

Pham Bao Nguyen
Center for Post-Harvest Technology, School of Agriculture and Aquaculture, Tra Vinh University, 126 Nguyen Thien Thanh, Ward 5, Tra Vinh, Vietnam.

Lam Duc Cuong
Faculty of Chemical Engineering, Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10th, Vietnam and Vietnam National University Ho Chi Minh city, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

Trinh Thi Thua An
Faculty of Chemical Engineering, Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10th, Vietnam and Vietnam National University Ho Chi Minh city, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

Dong Thi Anh Dao
Faculty of Chemical Engineering, Department of Food Technology, Ho Chi Minh City University of Technology, 268 Ly Thuong Kiet Street, District 10th, Vietnam and Vietnam National University Ho Chi Minh city, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.

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