Gelatin extraction from broiler chicken feet

The aim of the study is to research the process of carrying out the extraction of gelatin from the broiler chickens feet. Research objectives: to analyze and calculate the raw material potential of the feet of broiler chickens in Kuzbass to determine the possibility of organizing the production of gelatin; to carry out water extraction of gelatin from the feet of broiler chickens; determine the quality indicators and molecular weight distribution of the obtained gelatin samples. At the first stage of research, the average annual potential of raw material in the form of poultry feet in the Kemerovo Region was calculated, which is 553 360 kg. With an average yield of gelatin from the feedstock of 12 %, it is possible to obtain an average of 66 tons of gelatin per year. Further, the preparation of raw materials and hydrolysis by the enzyme pepsin with an enzymatic activity of 300,000 units were carried out in the ratio of 20 units enzyme per 1 g of raw material, to activate the enzyme pepsin, 1M hydrochloric acid was additionally added in a ratio of 1: 10 (broiler chicken feet treated with enzyme (g): hydrochloric acid (volume)). After that, neutralization, washing, extraction, filtration and drying of the resulting gelatin broth were carried out. The studied samples of gelatin had a high protein content, its values were within 87.9 %, while a slight increase in the mass fraction of ash was observed. The molecular weight distribution of the peptides of the gelatin sample from the feet of broiler chickens is presented at the molecular weight level of 60 kDa - 42.83855 % and below 20 kDa - 30.183857 %. When carrying out the extraction of gelatin from the feet of broiler chickens, an increase in the fraction of low molecular weight peptides (below 20 kDa) by 4 % is observed, most likely the result obtained is caused by the cleavage of peptides by the enzyme pepsin used during the preparation of raw materials for extraction. Pre-treated feet of broiler chickens can serve as raw materials for the production of edible gelatin.