Effects of poultry raw material variation and choice of protease on protein hydrolysate quality

Diana Lindberg,Kenneth Aase Kristoffersen,Heleen De Vogel-Van Den Bosch,Sileshi Gizachew Wubshet,Ulrike Böcker,Anne Rieder,Enno Fricke,Nils Kristian Afseth

doi:10.1016/j.procbio.2021.07.014

Diana Lindberg, Kenneth Aase Kristoffersen + Show 6 more

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https://doi.org/10.1016/j.procbio.2021.07.014

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Abstract

The aim of this study was to investigate the role of compositional variations in side-streams from the chicken and turkey industry on product characteristics after enzymatic protein hydrolysis (EPH). Variation was obtained using four raw materials, namely chicken and turkey carcasses, and mechanically deboned chicken and turkey residues. Alcalase 2.4 L, Corolase 2TS and Flavourzyme, three commercial proteases with different specificities, were used to investigate impact of protease choice on product characteristics. Besides protein yield, effects on product characteristics such as nutrient and amino acid composition, size distribution of peptides, degree of hydrolysis (DH%), rheological properties, and angiotensin-I-converting enzyme (ACE) inhibition, were investigated. Results show that choice of protease and industrially relevant variations in poultry raw material composition both have major effect on product composition and the other quality parameters studied. Protein yield, proximate composition, and bioactivity were more affected by protease than raw material variation. Raw material variation had a bigger impact on quality parameters such as peptide size distribution and amino acid composition, exemplified by the sum of essential amino acids. This means that raw material variation should be handled and accounted for to realize the true potential that exists in tailor-making EPH products with specified properties for targeted applications.

Highlights

Underutilized and often edible side-streams from the fish and meat industry, known as by-products or co-streams, represent a viable source for nutrient recycling into food and feed ingredients [1,2]
The raw material variation in the present study was obtained by use of four raw materials: two based on carcasses before deboning (CC, turkey carcass (TC)), and two constituted residuals after mechanical deboning (MDCR, mechanical deboned turkey residue (MDTR))
Raw materials before and after mechanical deboning can be regarded as representing the extremes in side-stream raw material variation during industrial enzymatic protein hydrolysis (EPH) processing in respect to for example meat and collagen content

Summary

Introduction

Underutilized and often edible side-streams from the fish and meat industry, known as by-products or co-streams, represent a viable source for nutrient recycling into food and feed ingredients [1,2]. Side-streams from the meat industry are generally not utilized to the same extent One reason for this might be the regulations restraining the use of edible and non-edible side-streams from animals by the European Union, e.g., the hygiene, the animal byproduct, and the Transmissible Spongiform Encephalopathies (TSE) regulations [4,5,6]. In this context, poultry raw materials are of extra interest for the EPH industry as poultry are not susceptible to TSE dis eases. Poultry is interesting from a sustainability context as it is suggested to be one of the most sustainable sources of meat protein on a CO2-eq per kg protein basis [7]

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