Obtaining protein hydrolysate from secondary meat raw materials for food enrichment

Abstract

Diseases of the musculoskeletal system are the most common in the elderly. Collagen hydrolysates obtained from animal raw materials are widely used to prevent and reduce the risk of such diseases. The effectiveness of collagen hydrolysates as an independent product and as part of food products has been confirmed. A study of the technological process of obtaining hydrolysates from inexpensive raw materials, such as wool by-products, using enzymatic hydrolysis. The main purpose of the study was to identify factors affecting the accumulation of hydrolysis products. To achieve this goal, the main parameters of hydrolysis were optimized, including the duration of the process, the temperature regime and the amount of enzyme added in the process. The resulting protein hydrolysate contains a high concentration of glycine – 27,160 %, 13,317 %, 13,216 %, valine and proline showed almost the same high level – 16 %, 10 %, 8,8 %, alanin – 10,494 %, 7,022 %, 6,681 %, arginine – 6,173%, 3,874%, 6,021% depending on raw materials. The results of the studies showed that the optimal parameters for obtaining hydrolysate were achieved using an enzyme preparation in an amount of 5% of the total mass, temperature 45 ° C, duration of hydrolysis 24 hours. The hydrolysate obtained as a result of this process can serve as the basis for the production of functional products that are intended for the elderly.