Characterization of hydrolysates of collagen from mechanically separated chicken meat residue

Abstract Obtaining collagen and hydrolysates from mechanically separated chicken meat residue is an excellent way to add value to this waste. The aims of this study were to obtain collagen hydrolysates from chicken MSM residue using Alcalase® and Flavourzyme® enzymes, as well characterizing the functional, structural and thermal stability properties. The highest degree of hydrolysis was obtained using Alcalase®, 36.11%, while using Flavourzyme® resulted in 12.02%. The DSC analysis of the collagen indicated a denaturation temperature of 46.47 °C. The FTIR spectra of the crude collagen show...