Obtaining protein hydrolysates with chemical and enzymatic methods

• Autorzy: Kowalski Z. , Makara A. , Banach M.
• Języki publikacji: EN

Abstrakty

EN

The goal of our research was to work up a method of hydrolisates protein production using as raw material fresh pork meat-bone tissue after dismantling the process of half carcasses. Actually this raw material was practically all utilized as waste. The results of laboratory research and an industrial test allowed to state that is possible to produce hydrolysates containing 8 - 10% of proteins, and the most advantageous parameters of the chemical process are: the reaction time ˜105 min., temperature 120°C, pressure 3.0 bars. With the use of enzymes (Protamex and Flavourzyme), it is possible to obtain a non-gelling protein hydrolysate with a high degree of clarity and light cream colour. The best results were achieved with the following parameters: the meat-bone feedstock to the water ratio from 1:1 to 1:2, the temperature of 40 - 45°C, the time of the process 3 h, pH ˜6.

Słowa kluczowe

EN

meat waste; protein hydrolysate; chemical method; enzymatic method

PL

odpady mięsne; hydrolizat białkowy; metoda chemiczna; metoda enzymatyczna

• Wydawca: West Pomeranian University of Technology. Publishing House
• Czasopismo: Polish Journal of Chemical Technology
• Rocznik: 2011
• Tom: Vol. 13, nr 1
• Strony: 41--46
• Opis fizyczny: Bibliogr. 16 poz., rys., tab.

Twórcy

autor

Kowalski Z.

autor

Makara A.

autor

Banach M.

• Institute of Inorganic Chemistry and Technology, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków,

Bibliografia

• 1. Cholewa, J., Bajcer, T. & Kowalski, Z. (2007). Research and Development Project: Model system of the meat waste management with use of Cleaner Technologies. Research on enzymatic and chemical methods of protein hydrolisate production in the process of bone waste deproteinise. Politechnika Krakowska 2007 (not published), (in Polish).
• 2. Sikorski, Z.E. (2002). Food Chemistry, WNT Warszawa, (in Polish).
• 3. Kowalski, Z., Makara, A. & Banach, M. (2010). Basic technology of protein hydrolysate and dried proteins production from meat-bone tissue. 14th Conference on Environment and Mineral Processing, 3-5.6.2010, (pp. 131-136). VSB-TU Ostrava, Czech Republic.
• 4. Kowalski, Z. & Kulczycka, J. (2004). Cleaner production as a basic element for the sustainable development strategy. Pol. J. Chem. Tech. 6 (4), 35-40.
• 5. Ockermann, H.W., & Hansen, C.L. (2000). Animal by-product processing & utilization. CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431.
• 6. European Commission (May 2005). Integrated Pollution Prevention and Control, Reference Document on Best Available Techniques in the Slaughterhouses and Animal By-products Industries.
• 7. Kowalski, Z. & Krupa-Żuczek, K. (2007). A model of the meat waste management. Pol. J. Chem. Tech. 9, (4), 91-97. DOI: 10.2478/v10026-007-0098-4.
• 8. Krupa-Żuczek, K., Kowalski, Z. & Wzorek, Z. (2008). Manufacturing of phosphoric acid from hydroxyapatite, contained in the ashes of the incinerated meat-bone wastes. Pol. J. Chem. Tech. 10 (3), 13-20, (45). DOI: 10.2478/v10026-008-0030-6.
• 9. Sobczak, A., Kowalski, Z. & Wzorek, Z. (2009). Influence of calcining temperature on physical and chemical properties of bone waste. Przem. Chem. 88/5, 568-570, (in Polish)
• 10. Staroń, P., Kowalski, Z., Krupa-Żuczek, K. & Wzorek, Z. (2009). Studies on physic-chemical properties of bone waste mixture provided for thermal utilisation. Recyklace Odpadu XIII, 27.11.2009, (pp. 351-359). VSB-TU Ostrawa, Czech Republic, (in Polish).
• 11. Konopka, M., Kowalski, Z., & Cholewa, J. (2006). Decolourization of protein hydrolysates from deproteinase of bone waste with use of hydrogen peroxide. Chemistry and Biochemistry in the Agricultural production, Environmental Protection, Human and Animal Health. Chemistry for Agriculture, Czech-Pol Trade, Jesenik, Czech Republic, Vol. 7, 2006, (pp. 742-749).
• 12. Konopka, M., Kowalski, Z., Cholewa, J., Bajcer, T. & Klamecki, G. (2006). Characteristic of low-temperature enzymatic process of protein production on basis of meat-bone tissue. Recyclace Odpadu X, 03.11.2006, (pp. 311-316). VSB Ostrava, Czech Republic, (in Polish).
• 13. Krupa-Żuczek, K., Kowalski, Z. & Wzorek, Z. (2007). Direction of processing of meat industry semi product and waste. Recyclace Odpadu XI, 06-07.12.2007, (pp. 57-66). Slovenska Akademia Vied Kosice, Slovak Republic, (in Polish).
• 14. Weir, G.S.D. (1986). Protein hydrolysates as flavorings. In: B.J.F. Hudson, Editor, Development in Food Protein-4, London: Elsevier Applied Science Publishers, pp. 175-217.
• 15. Product card – Flavourzymes – 2003-18409-01-Novozymes (2007). http://www.flavourtech.com
• 16. Aurich, F., Brehme, R., Welzel, H.P. & Haage, K. (1992). Enzymatisch hergestellte Proteinhydrolysate, Teil 1, Tenside Surf. Det. 29, no. 6, pp. 389-395.