Effects of Hydrolysis and Fermentation Time on the Characteristics of Calcium-Chelating Peptides Derived from Chicken Feet Bones
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Background: Chicken foot bones are a byproduct with potential for use as a source of calcium-chelating peptides. Studies on the effect of a combination of enzymatic hydrolysis and fermentation on the characteristics of calcium-chelating peptides from this material remain limited; therefore, an evaluation of appropriate process conditions is needed. Objectives: This study aims to evaluate the effects of hydrolysis and fermentation times on crude protein and calcium content in calcium chelates produced from chicken feet bones. Methods: The study employed a 3 × 2 factorial design with hydrolysis time (3, 6, and 9 hours) and fermentation time (18 and 24 hours) as factors. The parameters observed included crude protein content, calcium content, and proximate characteristics. The data were analyzed using analysis of variance (ANOVA) and followed by Duncan’s multiple range test at a 5% significance level. Results and Discussion: The results showed that increasing hydrolysis and fermentation times resulted in differences in crude protein and calcium content. The highest crude protein content of 40.06±0.03% and the highest calcium content of 3.847±0.02 mg/100 g dry weight were obtained in the treatment with 3 hours of hydrolysis and 24 hours of fermentation (H1F2). Conclusion: Variations in processing time affected the characteristics of the peptides produced from chicken feet bones. The results of this study indicate that the combination of enzymatic hydrolysis and fermentation has the potential to be utilized in the development of food fortification ingredientsbased on local resources.
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