Enzymatic hydrolysis kinetics and nitrogen recovery in the protein hydrolysate production from pig bones
2013
Pagán, Jordi | Ibarz, Albert | Falguera, Victor | Benítez, Ricardo
Hydrolysis of the protein contained in the pig bone residue from ham production was performed using the commercial enzymatic preparation Neutrase®. Enzymatic hydrolysis was carried out in a 2-litre bio-reactor at 55°C and a pH of 7.0. The influence of the process variables on the degree of hydrolysis (DH), nitrogen recovery (NR) and the peptides molecular weight distribution was studied. The highest DH (12.4%) was obtained after 120min hydrolysis with a 2.5% enzyme/substrate relation. The hydrolysis reaction mechanism is developed in two stages, as the nitrogen recovery does. The existence of a linear correlation between the degree of hydrolysis and the nitrogen recovery was proved. The commercial enzymatic preparation Neutrase® showed good efficiency in the hydrolysis and extraction of the protein present in the pig bone.
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