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<p>Chicken digestive system by-products, particularly gizzard lining, hold significant potential for hydrolyzed collagen production. This study investigated the effects of acid pretreatment, ultrasound, and enzyme-to-substrate ratio on both the enzymatic hydrolysis of chicken gizzard lining using Alcalase® and the technological properties of released hydrolysates. A full factorial design was applied, and two hydrolysates with low (&lt; DH, 11.36%) and high (&gt; DH, 21.19%) degrees of hydrolysis were selected for further characterization. Results indicated that higher Alcalase® concentration led to increased DH%. However, acid and ultrasound pretreatment did not significantly affect hydrolysis under the studied conditions. Both hydrolysates selected for further characterization were obtained under identical pretreatment conditions (0.5&#xa0;mol/L acetic acid and 30-min ultrasound) but different enzyme-to-substrate ratios (1 and 5% Alcalase®, respectively). The low-DH% hydrolysate exhibited higher turbidity, lower zeta potential (ZP), and a lower pH. The high-DH% hydrolysate exhibited greater emulsion-forming activity, foam stability, and higher solubility at pH 7. Regardless of DH%, maximum solubility was observed at pH 10. Additionally, hydrolysates with lower DH% demonstrated greater oil retention capacity, emulsion stability, and solubility at pH 4, making them suitable for applications requiring enhanced fat retention and emulsion stability. These findings reinforce the crucial role of both enzyme concentration and hydrolysis extension in tailoring hydrolysates with target properties, emphasizing the importance of the enzymatic process in the development of protein and peptide hydrolysates for specific function applications.</p>

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Enzyme–Substrate Dynamics Drive the Hydrolysis Efficiency of Chicken Gizzard Collagen: Ultrasound as a Secondary Factor Affecting Microstructure and Peptide Dispersion

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Juliana Lopes de Lima,
  • André Wüst Zibetti,
  • Marta Suely Madruga,
  • Maria Manuela Camino Feltes

摘要

Chicken digestive system by-products, particularly gizzard lining, hold significant potential for hydrolyzed collagen production. This study investigated the effects of acid pretreatment, ultrasound, and enzyme-to-substrate ratio on both the enzymatic hydrolysis of chicken gizzard lining using Alcalase® and the technological properties of released hydrolysates. A full factorial design was applied, and two hydrolysates with low (< DH, 11.36%) and high (> DH, 21.19%) degrees of hydrolysis were selected for further characterization. Results indicated that higher Alcalase® concentration led to increased DH%. However, acid and ultrasound pretreatment did not significantly affect hydrolysis under the studied conditions. Both hydrolysates selected for further characterization were obtained under identical pretreatment conditions (0.5 mol/L acetic acid and 30-min ultrasound) but different enzyme-to-substrate ratios (1 and 5% Alcalase®, respectively). The low-DH% hydrolysate exhibited higher turbidity, lower zeta potential (ZP), and a lower pH. The high-DH% hydrolysate exhibited greater emulsion-forming activity, foam stability, and higher solubility at pH 7. Regardless of DH%, maximum solubility was observed at pH 10. Additionally, hydrolysates with lower DH% demonstrated greater oil retention capacity, emulsion stability, and solubility at pH 4, making them suitable for applications requiring enhanced fat retention and emulsion stability. These findings reinforce the crucial role of both enzyme concentration and hydrolysis extension in tailoring hydrolysates with target properties, emphasizing the importance of the enzymatic process in the development of protein and peptide hydrolysates for specific function applications.