Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions

Abstract

Beta-aminoisobutyric acid (BAIBA) and branched-chain amino acids (BCAA) have recently received considerable attention because of their various health benefits. In this study, the hydrolysis characteristics of chicken breast for 11 commercially proteolytic enzymes were studied to evaluate the effect of protease type, reaction pH (5-8), leaction time (2-24 h) and enzyme concentration (0.25-8%), and the effect of two combined enzymes for the preparation of BAIBA- and BCAA-enriched chicken breast hydrolysates. The content of BAIBA was higher in hydrolysate by prozyme 2000P (38.72±3.01 mg/g, dry weight base), foodpro alkaline protease (30.24±2.54 mg/g) and alcalase (26.24±1.01 mg/g) while the BCAA content was higher in prozyme 2000P (108.96±2.63 mg/g), flavourzyme (81.12±4.78 mg/g) and sumizyme LP (62.88±3.83 mg/g). As the effects of reaction pH, time, and amount of added enzymes, the optimum condition for the preparation of BAIBA- and BCAA-enriched hydrolysates were as follows; reaction pH 6-7, reaction time 8-16 h and the amount of enzyme 4% (w/w) based on the dried chicken breast. However, no significant increase of BAIBA and BCAA content was observed when hydrolyzed with two combined enzymes. These results suggest that commercial proteolytic enzymes can be applied to prepare BAIBA- and BCAA-enriched chicken breast hydrolysates.