پیوندهای مفید
آمار
| تعداد نشریات | 31 |
| تعداد شمارهها | 766 |
| تعداد مقالات | 7,260 |
| تعداد مشاهده مقاله | 10,624,787 |
| تعداد دریافت فایل اصل مقاله | 7,094,361 |
Waste-free technology for the production of hydrolyzed beef collagen from leather production waste | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 22، شماره 5، اسفند 2024، صفحه 1301-1307 اصل مقاله (636.11 K) | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2024.8239 | ||
| نویسندگان | ||
| Marina A. Ginzburg؛ Svetlana V. Kuptsova؛ Elena S. Voloshina* | ||
| Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, 49 Timiryazevskaya St., Moscow, 127434, Russian Federation | ||
| چکیده | ||
| The problem of both the processing and the rational use of leather production waste in recent years has become relevant throughout the world. This is explained by the fact that a large amount of waste (30-50% of the mass of raw materials) is generated in manufacturing leather. It contains up to 50% of protein substances and many other by-products. It is proposed that cattle hides be used as the primary raw material to obtain collagen proteins used in the food industry. The research aims to develop a technology for processing raw split leather. The development makes recycling up to 50% of leather production waste possible. Split leather waste isolates collagen materials suitable for the food industry. Protein obtained from split leather due to enzymolysis by proteolytic enzymes is subsequently subjected to mechanical and thermal processing. When preparing raw materials, cowhides are treated with a solution of hydrogen peroxide at a concentration of 1.0-3.0% and alkali at a concentration of 1.5-3.0% at a temperature of 20 ± 5 °C for 10-20 hours. Studies have been conducted to confirm that hydrolyzed beef collagen meets the requirements of regulatory and technological norms of food safety. The object of the study is the technology for producing hydrolyzed beef collagen obtained by enzymatically processing the cowhide split. For the enzymatic degradation of collagen tissues, collagenase and alkaline protease enzymes were used. | ||
| کلیدواژهها | ||
| Collagen؛ Hydrolyzed؛ Enzymes؛ Split leather | ||
| مراجع | ||
|
Ahmad, MI, Li, Y, Pan, J, Liu, F, Dai, H, Fu, Y, Huang, T, Farooq, S & Zhang, H 2023, Collagen and gelatin: Structure, properties, and applications in food industry. International Journal of Biological Macromolecules, 254 (3): 128037. https://doi.org/10.1016/j.ijbiomac.2023.128037.
Anokhova, VD, Chupakhin, EG, Pershina, NA, Storublevtsev, SA, Antipova LV, Matskova, LV, Antipov, SS 2020, Sensitivity of different collagens to proteolytic enzyme treatment. Proceedings of the International Conference ‘Health and Wellbeing in Modern Society’ ICHW Advances in Health Sciences Research, Vol. 28, pp. 44-49. https://doi.org/10.2991/ahsr.k.201001.009
Antipova, LV, Storublevtsev, SA, Bolgova, SB & Suhov, IV 2015, Receipt, identification and comparative analysis of fish collagen with the analogy animal origin. Fundamental Research, 8: 9-13, [In Russian].
Dunchenko, NI, Kuptsova, SV, Voloshina, ES, Yankovskaya, VS, Mikhaylova, KV, Ginzburg, MA 2021, A design of the quality control and safety mechanism for convenience meat products. IOP Conference Series: and Environmental Science, 640 032008. IOP Conference Series: Earth and Environmental Science, 640: 062001. https://doi.org/10.1088/1755-1315/640/3/032008.
Dunchenko, NI, Yankovskaya, VS, Voloshina, ES, Ginzburg, MA & Kupriy, AS 2022, Quality designing and food safety provisioning based on qualimetric forecasting. Food Science and Technology (Brazil), 42: e112021. https://doi.org/10.1590/fst.112021.
Gómez-Guillén, MC, Giménez, B, López-Caballero, ME & Montero, MP 2011, Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids, 25: 1813-1827. https://doi.org/10.1016/j.foodhyd.2011.02.007.
Kıyak, BD, Çınkır, N İ, Çelebi, Y, Malçok, SD, Koç, GÇ, Adal, S, Yüksel, AN, Süfer, Ö, Karabacak, AÖ, Ramniwas, S, Pandiselvam, R 2024, Advanced technologies for the collagen extraction from food waste – A review on recent progress. Microchemical Journal, 201, https://doi.org/10.1016/j.microc.2024.110404 .
Khudoiberdiev, ShSh & Saidakhmedova DR 2023, Obtaining and properties of collagen from cattle skin // Universe: chemistry and biology: electron. scientific magazine. 5(107). Viewed https://7universum.com/ru/nature/archive/item/15372.
Kurchaeva, EE, Manzhesov, VI, Maksimov IV et al 2018, Biotechnological approaches in processing of secondary raw materials of meat industry. Periodico Tche Quimica 15(30): 717-724. https://doi.org/10.52571/PTQ.v15.n30.2018.717_Periodico30_pgs_717_724.pdf.
León-López A, Pérez-Marroquín XA, Campos-Lozada G, Campos-Montiel RG & Aguirre-Álvarez G 2020, Characterization of Whey-Based Fermented Beverages Supplemented with Hydrolyzed Collagen: Antioxidant Activity and Bioavailability. Foods. 9(8): 1106. https://doi.org/10.3390/foods9081106.
Litvinova, EV, Artemieva, IO, Titov, EI, Kidyaev, SN & Nikitin, VV 2022, New data on the use of secondary collagen-containing raw materials of the meat industry. Meat Industry, 12: 38-42, [In Russian].
Mezenova, NYu, Agafonova, S V, Mezenova, OYa, Baydalinova, LS & Volkov, VV 2020, The use of enzymatic modification in recycling of meat and bone collagen-containing byproducts. Proceedings of Universities. Applied Chemistry and Biotechnology, 10: 314-324, https://doi.org/10.21285/2227-2925-2020-10-2-314-324.
Mofieed A, Amit K V, Rajan P 2020, Collagen extraction and recent biological activities of collagen peptides derived from sea-food waste: A review. Sustainable Chemistry and Pharmacy, vol. 18, 100315, https://doi.org/10.1016/j.scp.2020.100315.
Rasulova MSK, Nazarov OM & Amirova TS 2024, Study of protein components of farm animals skins. Universum: Chemistry and Biology. 2 (116) https://doi.org/10.32743/UniChem.2024.116.2.16749.
Shukurlu, Y, Salmanova, A, Sharifova, M 2022, Biotechnological aspects of the modification of secondary collagen-containing raw materials – tripe for the production of cost-effective functional meat products. Food Science and Technology (Campinas), 42, e85521, pp. 1-9. https://doi.org/10.1590/fst.85521.
Suurs, P & Barbut, S 2020, Collagen use for co-extruded sausage casings – A review. Trends in Food Science & Technology, 102: 91-101. https://doi.org/10.1016/j.tifs.2020.06.011.
Trukhachev, VI, Sklyarov, IY, Sklyarova, JM, Latysheva, LA, et al. 2016, Contemporary state of resource potential of agriculture in South Russia. International Journal of Economics and Financial Issues, 6(S5): 33-41.
Trukhachev, VI, Moroz, VA, Chernobai, EN & Ismailov, IS 2016, Meat and interior features rams of different genotypes. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7: 1626-1630.
Yankovskaya, VS, Dunchenko, NI, Kuptsova, SV, Fedotova, OB & Mikhaylova, KV 2021, Improving the quality of functional fish products based on management and qualimetry methods. Proceedings of Agricultural Raw Materials. IOP Conference Series: Earth and Environmental Science, 640: 062001. https://doi.org/10.1088/1755-1315/640/6/062001.
Yankovskaya, VS, Dunchenko, N I, Voloshina, ES, Kuptsova, SV & Ginzburg, MA 2023, Qualimetric forecasting and analysis of consumer requirements in agricultural markets. Unlocking Digital Transformation of Agricultural Enterprises. Technology Advances, Digital Ecosystems, and Innovative Firm Governance. pp. 121-130. https://doi.org/10.1007/978-3-031-13913-0_14. | ||
|
آمار تعداد مشاهده مقاله: 114 تعداد دریافت فایل اصل مقاله: 152 |
||