Optimising conditions for preparing collagen-type hydrolysates

Abstract

Tendons of slaughterhouse cattle are by-products in animal processing and contain a substantial proportion of collagen and also elastin. This contribution deals with preparing collagen-type hydrolysates from cattle tendons (long tendons, hind tendons, Achilles tendons, fore tendons) in a 3- stage process. Factors under investigation are effects of added enzyme and extraction temperature on efficiency of hydrolysis. The character of starting raw materials and technological conditions in hydrolysate preparation markedly affect hydrolysis efficiency. Lower efficiency of hydrolysis (percentage of starting material converted into hydrolysate), max. 30%, is achieved when processing long tendons containing a higher elastin proportion. On the contrary, when processing hind, Achilles and fore tendons, conversion nears 100%, thus evaluating starting raw material to the utmost. Hydrolysates prepared under defined conditions (adequate addition of enzyme and suitably chosen extraction temperature) from these tendons meet strict standards specifying ash content (≤2.0%) for food or pharmaceutical applications. High efficiency and variability of technological conditions in the processing of cattle tendons enables to prepare high quality products (hydrolysates or gelatines) suitable for food, cosmetics or pharmaceutical applications.