The effect of enzyme hydrolysis on collagen raw materials of animal origin

Abstract

During the processing of meat, a significant part of the offal is thrown away as waste or used for low-value products. Meat by-products (for example, legs with a putty joint) are good sources for obtaining protein hydrolysate, since they are produced in large quantities and are rich in proteins. In order for these by-products to be advantageously processed into valuable products by enzymatic hydrolysis, protein hydrolysate was obtained from wool by-products. Protein hydrolysate is a promising food ingredient for the development of functional food products. To obtain protein hydrolysate, an enzyme preparation was selected and the parameters of hydrolysis (concentration, duration) were determined. The physicochemical, microbiological properties of protein hydrolysate were investigated for use in the production of meat products of the herodietic direction. The data obtained showed that hydrolysates from beef legs contain a high concentration of glycine – 27.160 ± 9.235%, valine and proline showed almost the same high level – 17.284 ± 6.914 16.667 ± 4.333%, alanine – 10.494 ± 2.728%, arginine – 6.173 ± 2.469%. Studies of the mineral composition of the finished protein hydrolysate showed the concentration of macro and microelements: calcium - 0.93±0.005 mg/100 g, magnesium - 0.27±0.005 mg/100 g and zinc - 0.07±0.001 mg/100 g. A technological scheme for obtaining protein hydrolysate from wool by-products has been developed and proposed. The effectiveness of the use of 1% BLT 7 as an enzyme preparation providing hydrolysis of beef leg proteins with a put joint is substantiated.