ArticleFoods (Basel, Switzerland)2025
Optimizing Enzymatic Processes for Enhanced Nutritional and Organoleptic Properties of Chicken Bones.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Protease Selection Influences Molecular Weight, In Vitro Antioxidant Activity and LO2 Cellular Protective Effects of Oyster Protein Hydrolysates.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
Funding
Abstract
The increasing demand for poultry products has led to significant by-products, with chicken bones being a rich source of proteins and minerals. The protease hydrolysis of chicken bones has emerged as a key method for extracting chicken bone protein. The objective of this study was to optimize enzyme combinations and hydrolysis reaction conditions to enhance both the nutritional value and quality of the product. Through univariate experiments and response surface methodology, the optimal enzymatic hydrolysis conditions were determined as follows: 55 °C, 1.5 h, and composite enzymes comprising papain (2.53%), bromelain (4%), and flavorzyme (4%) (
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Registered trials
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