Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining
Chien-Hsiang NiChih-Shang LeeFu-Yuan ChuanHirofumi EnomotoShiro TakedaLiang-Chuan LinRyoichi Sakata
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2018 年 24 巻 5 号 p. 893-901


Chicken gizzard inner lining (GIL) is a by-product of animal meat products. This study examines the chemical characteristics and functional proteins of GIL. Our results demonstrate that GIL is protein-rich and contains essential amino acids for humans. In addition, we analyzed soluble GIL proteins in GIL and categorized the identified proteins into 12 functional groups or processes. Moreover, biochemical analysis revealed that the 18-kDa antrum mucosa protein (Gastrokine-1 protein, GKN-1), which is known to support gastroprotective and physiological activities, was the most abundant protein of GIL. In conclusion, GIL is an important source of proteins and bioactive compounds, such as GKN-1. Therefore, GIL may have some capabilities as important applications in food processing.

© 2018 by Japanese Society for Food Science and Technology
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