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Published on: September 20, 2016
Protein hydrolysates from meat industry by-products
J D Webster1, D A Ledward, R A Lawrie
1Department of Applied Biochemistry and Food Science, Food Science Laboratories, University of Nottingham School of Agriculture, Sutton Bonington, Loughborough, Leics. LE12 5RD, Great Britain.
Meat Science
|November 8, 2011
Summary
Papain effectively hydrolyzed bovine tissues, yielding high amounts of soluble protein and some fat removal. Amino acid profiles remained stable, indicating a viable method for protein extraction from by-products.
Area of Science:
- Food Science
- Biochemistry
- Protein Chemistry
Background:
- Bovine by-products like lung and rumen are rich protein sources.
- Enzymatic hydrolysis offers a method for protein extraction and modification.
- Understanding enzyme efficacy is crucial for optimizing industrial processes.
Purpose of the Study:
- To evaluate the effectiveness of different enzymes (pepsin, papain, neutrase, alcalase) in hydrolyzing bovine tissues.
- To determine the yield and characteristics of soluble protein hydrolysates.
- To assess the impact of hydrolysis on collagen and amino acid composition.
Main Methods:
- Bovine lung, rumen, and partially defatted tissue were treated with pepsin, papain, neutrase, or alcalase at 50°C.
- Hydrolysis was performed at specific pH values for each enzyme.
- Soluble hydrolysate yields were measured, and protein solubilization percentages were calculated.
- Amino acid analysis was conducted on the resulting hydrolysates.
Main Results:
- Papain demonstrated the highest hydrolyzing efficiency across all substrates.
- Neutrase was the least effective enzyme.
- High yields of soluble hydrolysate were achieved (45-85% protein solubilization).
- Enzymatic hydrolysis also resulted in partial defatting of the tissue.
- Most enzymes effectively solubilized heated collagen, but undenatured collagen showed some resistance.
- Amino acid analysis revealed no significant loss of amino acids, and tyramine concentration did not increase.
Conclusions:
- Papain is the most effective enzyme for hydrolyzing bovine tissues among those tested.
- Enzymatic hydrolysis is a viable method for producing high yields of soluble protein hydrolysates from bovine by-products.
- The process preserves amino acid integrity and offers partial defatting, making it suitable for food ingredient applications.
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