Effects of ultrasonic pretreatment on the structure and functionality of chicken bone protein prepared by enzymatic method.

This study investigated the application of ultrasonic pretreatment (UP) to assist with enzymatic extraction of chicken bone protein. Relevant parameters of UP including ultrasonic power, duration of treatment and temperature were studied. The effect of ultrasound was evaluated by examining the protein structure changes (i.e. surface hydrophobicity, secondary and tertiary structures, molecular weight distribution) and their functionalities (i.e. solubility, oil holding capacity, foaming and emulsifying properties). Higher protein extraction yield and surface hydrophobicity were evident after UP, along with the changes in the secondary and tertiary structure of the protein. UP alone effects the proteins having molecule weight at about 100 kDa. Results also reveal UP was capable of enhancing the protein functionalities. Therefore, UP could be applied as a suitable technology to improve the yield and quality of the protein extracted from chicken bone by enzymatic method, and as such, facilitating the potential utilization of waste byproduct from poultry industry.