Optimisation of enzymatic hydrolysis of animal raw material for obtaining functional meat protein preparation
2008
Nikolaev, I.V. | Stepanova, E.V. | Koroleva, O.V. | Zajchik, B.Ts. | Ruzhitskij, A.O. | Khotchienkov, V.P. | Kostyleva, E.V., Russian Academy of Sciences, Moscow (Russian Federation). The A.N. Bakh Biochemistry Inst. | Eremeev, N.L. | Sinitsyn, A.P., Lomonosov Moscow State Univ. (Russian Federation)
A laboratory-scale optimization of parameters of obtaining a functional meat protein (FMP) preparation by fermentation of meat-bone broiler residues in order to increase the protein yield and antioxidant capacity (AOC) of the preparation has been carried out. To receive hydrolysates the broler chicken (protein - 15.3%, fat - 11.3%) meat is crushed into mincemeat (particle diameter is 3-6 10E-3 m). The multienzymatic mix (the preparations made by Novozymes Alcalase, Flavourzyme, Neutrase, Protamex) is added. It is shown that AOC of the obtained enzymatic hydrolysates depends on fermentation parameters and rate of materials hydrolysis. It is determined by apercentage of peptides with a little molecular weight. The optimum conditions that provided a combination of high protein content and high specific AOC in FMP were estab¬lished as follows: temperature 50-55 deg C, time – 2.5 hours and hydromodule 1:1.5-1:2
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