Effects of the application of ultrasound on the thermodynamic properties of collagen present in meat industry waste

VELAZQUEZ, DIEGO EZEQUIEL; LATORRE, MARÍA E.

Congreso; XLVII Reunión Anual SAB; 2018

Collagen represents the most abundant structural protein in the body of mammals(≈30% of total proteins). Animal tissues, leathers, tendons and bones areconsidered waste of the meat industry, being tissues rich in collagen. The industry is concerned with reducing its waste and obtaining by-products. It is known that ultrasound treatment (US) affects the properties of cell membranes and tissue-associated proteins. There are several studies on the effects of the application of the US as a whole to the extraction treatment, chemical and/or thermal, of collagen from waste, however the effect of the US as pre-treatment on leather has not yet been studied. Changes in the physicochemical characteristics of the collagen present in leathers pre-treated with US could favor and/or improve the processes and/or characteristics of the obtained collagens (native and gelatin). In this work, the thermodynamic characteristics of the collagen present in pigs treated with US were studied. Different treatments were applied with US (40 kHz, Amp: 80%, On / Off: 20 "/ 20") during total times 0 (control); 1; 2 and 5 min. Differential scanning calorimetry (DSC) tests were carried out at 10 K/min. The obtained results indicate a decrease in enthalpy of total denaturation (J/g) with the increase in treatment time. At the same time, the curves showed differences in the temperatures of beginning and end of the process of collagen denaturation after different treatment times. From the information obtained from the thermodynamic analysis, this work aims to deepen knowledge about the chemical, rheological and functional properties of post-US collagen. The thermal characterization carried out provides relevant information on the efficient reuse of waste from the food sector.