Valorization of chicken slaughterhouse by-products: Production and properties of chicken trachea hydrolysates using commercial proteases

References

• Chuasuwan, C. Frozen and Processed Chicken Industry of Thailand. Krungsri Res. 2020, 1–6.
   Google Scholar
• Lasekan, A.; Abu Bakar, F.; Hashim, D. Potential of Chicken by-products as Sources of Useful Biological Resources. Waste Manag. 2013, 33(3), 552–565. DOI: https://doi.org/10.1016/j.wasman.2012.08.001.
   PubMed Web of Science ®Google Scholar
• Brandelli, A.; Sala, L.; Kalil, S. J. Microbial Enzymes for Bioconversion of Poultry Waste into Added-Value Products. Food Res. Int. 2015, 73, 3/12. DOI: https://doi.org/10.1016/j.foodres.2015.01.015.
   Google Scholar
• Jaroenviriyapap, T.; Vittayanont, M. Type and Content of Chondroitin Sulphate and Collagen in Poultry Tracheas. Asian J. Food Agro. Indus. 2009, 2(4), 974–980.
   Google Scholar
• Cleland, T. P.; Vashishth, D. Bone Protein Extraction without Demineralization Using Principles from Hydroxyapatite Chromatography. Anal. Biochem. 2015, 472, 62–66. DOI: https://doi.org/10.1016/j.ab.2014.12.006.
   PubMed Web of Science ®Google Scholar
• Ahmadifard, N. Comparison the Effect of Three Commercial Enzymes for Enzymatic Hydrolysis of Two Substrates (Rice Bran Protein Concentrate and Soybean Protein) with SDS-PAGE. J. Food Sci. Technol. 2016, 53(2), 1279–1284.
   PubMed Web of Science ®Google Scholar
• Dey, S. S.; Dora, K. C. Optimization of the Production of Shrimp Waste Protein Hydrolysate Using Microbial Proteases Adopting Response Surface Methodology. J. Food Sci. Technol. 2014, 51(1), 16–24. DOI: https://doi.org/10.1007/s13197-011-0455-4.
   PubMed Web of Science ®Google Scholar
• Aluko, R. E. Food Protein-Derived Peptides: Production, Isolation, and Purification. In Proteins in Food Processing. Rickey Y. Yada, University of Guelph, Canada, Woodhead Publishing, UK. 2018, 389-412.
   Google Scholar
• Yan, Q. J. Isolation, Identification and Synthesis of Four Novel Antioxidant Peptides from Rice Residue Protein Hydrolyzed by Multiple Proteases. Food Chem. 2015, 179, 290–295. DOI: https://doi.org/10.1016/j.foodchem.2015.01.137.
   PubMed Web of Science ®Google Scholar
• Banerjee, P.; Shanthi, C. Isolation of Novel Bioactive Regions from Bovine Achilles Tendon Collagen Having Angiotensin I-converting Enzyme-inhibitory Properties. Process Biochem. 2012, 47(12), 2335–2346. DOI: https://doi.org/10.1016/j.procbio.2012.09.012.
   Web of Science ®Google Scholar
• Mora, L.; Reig, M.; Toldrá, F. Bioactive Peptides Generated from Meat Industry By-products. Food Res. Int. 2014, 65, 344–349. DOI: https://doi.org/10.1016/j.foodres.2014.09.014.
   Web of Science ®Google Scholar
• Muguruma, M.; Ahhmed, A.; Katayama, K.; Kawahara, S.; Maruyama, M.; Nakamura, T. Identification of Pro-drug Type ACE Inhibitory Peptide Sourced from Porcine Myosin B: Evaluation of Its Antihypertensive Effects in Vivo. Food Chem. 2009, 114(2), 516–522.
   Web of Science ®Google Scholar
• Terashima, M.; Baba, T.; Ikemoto, N.; Katayama, M.; Morimoto, T.; Matsumura, S. Novel Angiotensin-converting Enzyme (ACE) Inhibitory Peptides Derived from Boneless Chicken Leg Meat. J. Agric. Food Chem. 2010, 58(12), 7432–7436.
   PubMed Web of Science ®Google Scholar
• A.O.A.C. Association of Official Analytical Chemists, 18 ed.; AOAC International: Maryland, USA, 2005.
   Google Scholar
• Jain, S.; Anal, A. K. Optimization of Extraction of Functional Protein Hydrolysates from Chicken Egg Shell Membrane (ESM) by Ultrasonic Assisted Extraction (UAE) and Enzymatic Hydrolysis. LWT - Food Sci. Technol. 2016, 69, 295–302. DOI: https://doi.org/10.1016/j.lwt.2016.01.057.
   Web of Science ®Google Scholar
• Noman, A.; Xu, Y.; AL-Bukhaiti, W. Q.; Abed, S. M.; Ali, A. H.; Ramadhan, A. H.; Xia, W. Influence Of Enzymatic Hydrolysis Conditions On The Degree Of Hydrolysis And Functional Properties Of Protein Hydrolysate Obtained From Chinese Sturgeon (Acipenser sinensis) by using papain enzyme. Process Biochem. 2018, 67, 19–28. DOI: https://doi.org/10.1016/j.procbio.2018.01.009.
   Web of Science ®Google Scholar
• Nielsen, P. M.; Petersen, D.; Dambmann, C. Improved Method for Determining Food Protein Degree of Hydrolysis. J. Food Sci. 2001, 66(5), 642–646. DOI: https://doi.org/10.1111/j.1365-2621.2001.tb04614.x.
   Web of Science ®Google Scholar
• Abeyrathne, E. D.; Lee, H. Y.; Jo, C.; Suh, J. W.; Ahn, D. U. Enzymatic Hydrolysis of Ovomucin and the Functional and Structural Characteristics of Peptides in the Hydrolysates. Food Chem. 2016, 192, 107–113. DOI: https://doi.org/10.1016/j.foodchem.2015.06.055.
   PubMed Web of Science ®Google Scholar
• Lovrien, R.; Matulis, D. Assays for Total Protein. In Commonly Used Techniques; John Wiley & Sons, Inc, 2005, 0(1), A.3A.1-A.3A.14.
   Google Scholar
• Chakka, A. K. In-vitro Antioxidant and Antibacterial Properties of Fermentatively and Enzymatically Prepared Chicken Liver Protein Hydrolysates. J. Food Sci. Technol. 2015, 52(12), 8059–8067.
   PubMed Web of Science ®Google Scholar
• Binsan, W.; Benjakul, S.; Visessanguan, W.; Roytrakul, S.; Tanaka, M.; Kishimura, H. Antioxidative Activity of Mungoong, an Extract Paste, from the Cephalothorax of White Shrimp (Litopenaeus Vannamei). Food Chem. 2008, 106(1), 185–193.
   Web of Science ®Google Scholar
• Giménez, B.; Alemán, A.; Montero, P.; Gómez-Guillén, M. C. Antioxidant and Functional Properties of Gelatin Hydrolysates Obtained from Skin of Sole and Squid. Food Chem. 2009, 114(3), 976–983.
   Web of Science ®Google Scholar
• Cheng, F.-Y.; Wan, T.-C.; LIU, Y.-T.; Chen, C.-M.; Lin, L.-C.; SAKATA, R. Determination of angiotensin-I Converting Enzyme Inhibitory Peptides in Chicken Leg Bone Protein Hydrolysate with Alcalase. Anim. Sci. J. 2009, 80(1), 91–97.
   PubMed Web of Science ®Google Scholar
• Bosch, L.; Alegría, A.; Farré, R. Application of the 6-aminoquinolyl-N-hydroxysccinimidyl Carbamate (AQC) Reagent to the RP-HPLC Determination of Amino Acids in Infant Foods. J. Chromatogr. B. 2006, 831(1–2), 176–183. DOI: https://doi.org/10.1016/j.jchromb.2005.12.002.
   PubMed Web of Science ®Google Scholar
• Vittayanont, M.; Jaroenviriyapap, T. Production of Crude Chondroitin Sulfate from Duck Trachea. Int. Food Res. J. 2014, 21(2), 791.
   Google Scholar
• Khiari, Z.; Pietrasik, Z.; Gaudette, N. J.; Betti, M. Poultry Protein Isolate Prepared Using an Acid Solubilization/precipitation Extraction Influences the Microstructure, the Functionality and the Consumer Acceptability of a Processed Meat Product. Food Struct. 2014, 2(1–2), 49–60.
   Google Scholar
• Sukkhown, P.; Jangchud, K.; Lorjaroenphon, Y.; Pirak, T. Flavored-functional Protein Hydrolysates from Enzymatic Hydrolysis of Dried Squid By-products: Effect of Drying Method. Food Hydrocolloids. 2018, 76, 103–112. DOI: https://doi.org/10.1016/j.foodhyd.2017.01.026.
   Web of Science ®Google Scholar
• Nchienzia, H. A.; Morawicki, R. O.; Gadang, V. P. Enzymatic Hydrolysis of Poultry Meal with Endo- and Exopeptidases. Poult. Sci. 2010, 89(10), 2273–2280. DOI: https://doi.org/10.3382/ps.2008-00558.
   PubMed Web of Science ®Google Scholar
• Shu, G. Effect of Five Proteases Including Alcalase, Flavourzyme, Papain, Proteinase K and Trypsin on Antioxidative Activities of Casein Hydrolysate from Goat Milk. Acta Univ. Cibiniensis Ser. E Food Tech. 2015, 19(2), 66–74.
   Google Scholar
• Wouters, A. G. B.; Rombouts, I.; Fierens, E.; Brijs, K.; Delcour, J. A. Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems. Compr. Rev. Food Sci. Food Saf. 2016, 15(4), 786–800.
   PubMed Web of Science ®Google Scholar
• Leon-Lopez, A.; Fuentes-Jiménez, L.; Hernández-Fuentes, A. D.; Campos-Montiel, R. G.; Aguirre-Álvarez, G. Hydrolysed Collagen from Sheepskins as a Source of Functional Peptides with Antioxidant Activity. Int. J. Mol. Sci. 2019, 20(16), 3931.
   Web of Science ®Google Scholar
• Pokorná, J.; Venskutonis, P. R.; Kraujalyte, V.; Kraujalis, P.; Dvořák, P.; Tremlová, B.; Kopřiva, V.; Ošťádalová, M. Comparison of Different Methods of Antioxidant Activity Evaluation of Green and roast C. Arabica and C. Robusta Coffee Beans. Acta Aliment. 2015, 44(3), 454–460.
   Web of Science ®Google Scholar
• Matsui, R.; Honda, R.; Kanome, M.; Hagiwara, A.; Matsuda, Y.; Togitani, T.; Ikemoto, N.; Terashima, M. Designing Antioxidant Peptides Based on the Antioxidant Properties of the Amino Acid Side-chains. Food Chem. 2018, 245, 750–755. DOI: https://doi.org/10.1016/j.foodchem.2017.11.119.
   PubMed Web of Science ®Google Scholar
• Aluko, R. E. Amino Acids, Peptides, and Proteins as Antioxidants for Food Preservation. In Handbook of Antioxidants for Food Preservation, 2015; pp 105–140.
   Google Scholar
• Lafarga, T.; O’Connor, P.; Hayes, M. Identification of Novel Dipeptidyl peptidase-IV and angiotensin-I-converting Enzyme Inhibitory Peptides from Meat Proteins Using in Silico Analysis. Peptides. 2014, 59, 53–62. DOI: https://doi.org/10.1016/j.peptides.2014.07.005.
   PubMed Web of Science ®Google Scholar
• O’Sullivan, S. M. Bioactivity of Bovine Lung Hydrolysates Prepared Using Papain, Pepsin, and Alcalase. J. Food Biochem. 2017, 41(6): e12406.
   Web of Science ®Google Scholar
• Nakade, K.; KAMISHIMA, R.; INOUE, Y.; AHHMED, A.; KAWAHARA, S.; NAKAYAMA, T.; MARUYAMA, M.; NUMATA, M.; OHTA, K.; Aoki, T.;; et al. Identification of an Antihypertensive Peptide Derived from Chicken Bone Extract. Anim. Sci. J. 2008, 79(6), 710–715.
   Web of Science ®Google Scholar
• Je, J.-Y.; Lee, K.-H.; Lee, M. H.; Ahn, C.-B. Antioxidant and Antihypertensive Protein Hydrolysates Produced from Tuna Liver by Enzymatic Hydrolysis. Food Res. Int. 2009, 42(9), 1266–1272.
   Web of Science ®Google Scholar
• Chiang, J. H.; Loveday, S. M.; Hardacre, A. K.; Parker, M. E. Effects of Enzymatic Hydrolysis Treatments on the Physicochemical Properties of Beef Bone Extract Using Endo- and Exoproteases. Int. J. Food Sci. Technol. 2019, 54(1), 111–120.
   Web of Science ®Google Scholar
• Nguyen, H. T. M.; Sylla, K. S. B.; Randriamahatody, Z. Enzymatic Hydrolysis of Yellowfin Tuna (Thunnus Albacares) By-Products Using Protamex Protease. Food Technol. Biotechnol. 2011, 49(1), 48–55.
   Web of Science ®Google Scholar
• Onuh, J. O.; Girgih, A. T.; Aluko, R. E.; Aliani, M. In Vitro Antioxidant Properties of Chicken Skin Enzymatic Protein Hydrolysates and Membrane Fractions. Food Chem. 2014, 150, 366–373. DOI: https://doi.org/10.1016/j.foodchem.2013.10.107.
   PubMed Web of Science ®Google Scholar
• Kurozawa, L. E.; Park, K. J.; Hubinger, M. D. Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology. J. Food Sci. 2008, 73(5), C405–12. DOI: https://doi.org/10.1111/j.1750-3841.2008.00765.x.
   PubMed Web of Science ®Google Scholar