The use of enzymatic modification in recycling of meat and bone collagen-containing byproducts

Abstract

The objective of this research was to study the process of extraction of valuable protein watersoluble substances from highly mineralized meat and bone raw materials during hydrolysis by proteolytic enzymes. The experiments were carried out on beef tubular and costal bones using enzymes Alcalase 2.5 L, Protamex, Protosubtilin G3x. The efficiency of protein hydrolysis was evaluated by the accumulation of nonprotein amino nitrogen in the aqueous protein extract, the amount of which was determined by formol titration. The chemical composition of raw materials and hydrolysis products was evaluated by standard physicochemical methods. The drying of hydrolyzed protein fractions was carried out on a lyophilic freeze dryer at a condenser temperature of -55 ° C. Drying of the sedimentary protein-mineral fraction was carried out by convection method at 60 about C. The general chemical composition of raw materials and protein hydrolysates is established. It was shown that fermentolysis in an aqueous medium with preliminary separation of fat and subsequent separation of fractions makes it possible to obtain low molecular weight water-soluble peptides and protein-mineral insoluble compositions, as well as fat products in the amount of 13.3-14.4 % of raw materials by weight. The yield of proteins by the content of solid products in water-soluble freeze-dried products was 6.1-7.9 %, depending on the type of enzyme and hydrolysis conditions. The bulk of the raw material's protein mass is precipitated together with mineral substances during fermentolysis. The solids content in dense sediments was 66.5-73.8 %. It is recommended to use the fermentolysis of meat and bone raw materials for pre-treatment in subsequent high-temperature hydrolysis. Protein products obtained by enzymatic modification of meat and bone raw materials are recommended for use as part of feed supplements, microbiological media and fertilizers, as well as feed for aquaculture. To accomplish that, it is necessary to study their amino acid composition and conduct biological tests. The extracted fat may also serve as a raw material for a number of fat products (margarine, spreads, soap).

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.…”

“…Recovery of valuable organic components from secondary meat and bone raw materials is based on their destruction, which is performed by different methods. The main methods for degradation of highly mineralized raw materials are based on tough hydrolysis, which is carried out using chemical reagents (acids, alkali) as well as by enzymatic, thermal or combined ways [2,17,18,19,20,21,22,23]. However, acids and alkali destroy several valuable amino acids, reduce the biological value of proteins and peptides, hydrolyse lipids.…”

“…It should be noted that today even the most active proteolytic enzymes with the collagenase activity hydrolyze strong framework structures of meat and bone raw materials only by 30-40%; then, the process attenuates. With that, in its entirety, the process is characterized by long duration, a necessity to inhibit enzymes and often is accompanied by formation of non-protein components that cause unpleasant odor and increased microbial contamination, which excludes using end products of hydrolysis for food purposes [21]. Another problem of enzymolysis is a necessity to take into account specificity, activity and also costs of enzymes, which price is steadily rising in the modern market [13].…”

“…Despite available scientific technological developments, the question of the full and effective use of the biological potential of meat and bone raw materials has no economically efficient solution up to now. Proposed processing methods allow recovering the most valuable protein fraction from different collagen raw materials at a level of 50-60% of the weight of contained protein; with that, the complex and non-waste processing is not achieved [13,21,23].…”