Enzymatic hydrolysis of collagenous raw materials from different sources (by-products from meat and leather industry) 743-758 | Ензимна хидролиза на колагенови суровини от различни източници - странични продукти от месопреработвателната и кожарска индустрия
2012
Doneva, M., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Dyankova, S., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria) | Solak, A., Institute of Cryobiology and Food Technologies, Sofia (Bulgaria)
The ways to optimize the process of enzymatic treatment of animal material (cuttings from pig skin) were studied in order to obtain the well purified soluble collagen. The extent of enzymatic hydrolysis of native and thermally denatured lyophilized pig skin under the influence of three types of proteases (trypsin, alkaline protease and pancreatin) was examined. The analysis of the relationship between the amount of released amino acids and hydroxyproline showed that until the 120th min of the enzymatic reaction mainly the non-collagen proteins in the material and the telopeptides are being hydrolyzed, while the essential parts of the tropocollagen molecule are hardly affected. Enzymatic hydrolysis is an appropriate method of obtaining collagen and collagen hydrolysates.Best results in the collagen dispersion and the final collagen product were observed after enzymatic hydrolysis with pancreatin. The percentage of protein in the dispersion obtained with this enzyme complex is the highest and the lipid content - the lowest.
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Эту запись предоставил Institute of Agricultural Economics