Sustainable enzymatic technologies in waste animal fat and protein management

Abstract

Waste animal fats and proteins (WAFP) are rich in various animal by-products from food industries. On one hand, increasing production of huge amounts of WAFP brings a great challenge to their appropriate disposal, and raises severe risks to environment and life health. On the other hand, the high fat and protein contents in these animal wastes are valuable resources which can be reutilized in an eco-friendly and renewable way. Sustainable enzymatic technologies are promising methods for WAFP management. This review discussed the application of various enzymes in the conversion of WSFP to value-added biodiesel and bioactivate hydrolysates. New biotechnologies to discover novel enzymes with robust properties were proposed as well. This paper also presented the bio-utilization strategy of animal fat and protein wastes as alternative nutrient media for microorganism growth activities to yield important industrial enzymes cost-effectively.

Obtaining and estimating the potential of protein nutraceuticals from highly mineralized collagen-containing beef raw materials

“…Initially, the most effective enzyme preparation and rational regimes of its use for enzymolysis of meat and bone raw materials were selected. This would allow maximum transformation of highly mineralized high molecular weight proteins from beef bones into the dissolved state [12,13,14,17,19,20,21,22]. The results of the experiments carried out using various enzyme preparations with varied doses are presented in Table 1.…”

“…At present, many scientific developments suggest using the products of secondary raw material processing in the food technology as food additives and BAAs to food, in the composition of multicomponent premixes, protein concentrates [1,2,3,4,5,6,7,8,9,10]. Protein compositions obtained by deep hydrolysis of bone and meat raw materials are constituents of pharmacological compositions, microbiological media, constructive tensides [11,12]. It is promising to use a potential of collagen-containing resources in aquaculture as sources of amino acid and fatty nutrition [10].…”

“…However, acids and alkali destroy several valuable amino acids, reduce the biological value of proteins and peptides, hydrolyse lipids. With that, the process is accompanied by formation of salts and chemical pollution of effluents, excludes the use of other fractions of organic raw materials (lipids, minerals) for food purposes [12,18,22].…”

“…The most valuable is the fraction with a molecular weight of 1-10 kDa, which is assigned to the so-called active peptides and comprises di-, tri-, and tetra-peptides with novel physiological properties [23]. It was established that low molecular weight peptides of animal origin are effective antioxidants, antiseptics, have the immunomodulatory, hypotensive, regenerative, reproductive activities, exert the cytotoxic effect on several cancer cell lines, inhibit angiotensin-converting enzymes [11,12,25,26,27].…”

“…Low molecular weight products of collagen protein destruction are a promising bio-material for food, pharmaceutical, medical, microbiological, feed industries as they have increased assimilability and can influence effectiveness of many biological processes. It was proved that di-and tri-peptides with the amino acid sequence -Pro-Hyp-and -Pro-Hyp-Gly-have notable stimulating ability of collagen synthesis, which is important for wound healing processes [11,12,25,26,27]. It is important that oral and enteric consumption of collagen peptides favorably affect joints, rate of wound and ulcer healing [1,26].…”