Obtaining protein hydrolysates with chemical and enzymatic methods

• Authors: Zygmunt Kowalski , Agnieszka Makara , Marcin Banach
• Languages of publication: EN

Abstracts

EN

The goal of our research was to work up a method of hydrolisates protein production using as raw material fresh pork meat-bone tissue after dismantling the process of half carcasses. Actually this raw material was practically all utilized as waste. The results of laboratory research and an industrial test allowed to state that is possible to produce hydrolysates containing 8 - 10% of proteins, and the most advantageous parameters of the chemical process are: the reaction time ~105 min., temperature 120°C, pressure 3.0 bars. With the use of enzymes (Protamex and Flavourzyme), it is possible to obtain a non-gelling protein hydrolysate with a high degree of clarity and light cream colour. The best results were achieved with the following parameters: the meat-bone feedstock to the water ratio from 1:1 to 1:2, the temperature of 40 - 45°C, the time of the process 3 h, pH ~6.

Keywords

EN

meat waste; protein hydrolysate; chemical method; enzymatic method

• Publisher: De Gruyter Open
• Journal: Polish Journal of Chemical Technology
• Year: 2011
• Volume: 13
• Issue: 1
• Pages: 41-46

Dates

published

1 - 1 - 2011

online

17 - 3 - 2011

Contributors

author

Zygmunt Kowalski

• Institute of Inorganic Chemistry and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków, Poland

author

Agnieszka Makara

• Institute of Inorganic Chemistry and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków, Poland

author

Marcin Banach

• Institute of Inorganic Chemistry and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków, Poland

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Identifiers

DOI

10.2478/v10026-011-0008-7