Optimization of Valorization of Chicken MDCM to Produce Soluble Protein and Collagen Peptides

This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) recover soluble food-grade protein collagen peptides from mechanically deboned chicken meat (MDCM), a side-stream the industry. Food-grade enzyme blends Ermitase 1 2 were used fractionate into fat, protein, solids. Response surface methodology was utilized optimize treatments maximize yield. At optimum conditions (hydrolysis time 240 min, E:S 0.27%, hydromodule L/kg), produced high yield, approximately 90%. The hydrolysates showed good solubility index, but weak gelling properties. PHWE of bones resulted in nitrogen 87%, at 190 °C 83 min. Peptides bone extract range 0.5–13.7 kDa. Overall, our highlights importance response parameters for achieve yields food applications low-molecular-weight cosmetic applications. crucial role peptide prices observed preliminary profitability analysis.