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dc.contributor.authorKristoffersen, Kenneth Aase
dc.contributor.authorAfseth, Nils Kristian
dc.contributor.authorBöcker, Ulrike
dc.contributor.authorDankel, Elin Katinka
dc.contributor.authorRønningen, Mats
dc.contributor.authorLislelid, Andreas
dc.contributor.authorOfstad, Ragni
dc.contributor.authorLindberg, Diana
dc.contributor.authorWubshet, Sileshi Gizachew
dc.date.accessioned2022-08-01T12:15:58Z
dc.date.available2022-08-01T12:15:58Z
dc.date.created2022-03-03T11:52:17Z
dc.date.issued2022-02-11
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/3009640
dc.description.abstractEnzymatic protein hydrolysis (EPH) is an invaluable process to increase the value of food processing by-products. In the current work the aim was to study the role of standard thermal inactivation in collagen solubilization during EPH of poultry by-products. Hundred and eighty hydrolysates were produced using two proteases (stem Bromelain and Endocut-02) and two collagen-rich poultry by-products (turkey tendons and carcasses). Thermal inactivation was performed with and without the sediment to study the effect of heat on collagen solubilization. A large difference in molecular weight distribution profiles was observed when comparing hydrolysate time series of the two proteases. In addition, it was shown that 15 min heat treatment, conventionally used for inactivating proteases, is essential in solubilizing collagen fragments, which significantly contributes to increasing the protein yield of the entire process. The study thus demonstrated the possibility of producing tailored products of different quality by exploiting standard heat inactivation in EPH.en_US
dc.description.sponsorshipFinancial support from the Norwegian Fund for Research Fees on Agricultural Products through the project “Precision Food Production” (no. 314111), and from the Norwegian Research Council through the project “Notably” (no. 280709) is greatly acknowledged. Internal financing from Nofima through the project “Peptek” is also greatly acknowledged.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesFood Chemistry;Volume 382, 15 July 2022, 132201
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectCollagen solubilizationen_US
dc.subjectEnzymatic protein hydrolysisen_US
dc.subjectThermal inactivationen_US
dc.subjectProtein yielden_US
dc.subjectMolecular weight distributionen_US
dc.subjectPoultry by-productsen_US
dc.titlePost-enzymatic hydrolysis heat treatment as an essential unit operation for collagen solubilization from poultry by-products.en_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holder© 2022 The Authorsen_US
dc.source.articlenumber132201en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2022.132201
dc.identifier.cristin2007298
dc.source.journalFood Chemistryen_US
dc.source.volume382en_US
dc.source.issue382en_US
dc.source.pagenumber1-9en_US
dc.relation.projectNorges forskningsråd: 280709en_US
dc.relation.projectNorges forskningsråd: 314111en_US
dc.relation.projectNofima AS: 12336en_US
dc.relation.projectNofima AS: 202102en_US


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