The effect of microwave, ultrasound and high-pressure pre-treatment prior to enzymatic hydrolysis of mechanically deboned chicken residuals was evaluated. Increased protein extraction yield was observed for high-pressure pre-treatment at ≥400 MPa. Enhanced antioxidant activity was found in hydrolysates pre-treated with high-pressure (200 MPa) and ultrasound (900 W). Hydrolysates with higher protein solubility over pH were found after pre-treatments at 200 and 600 MPa, and 1 and 10 min microwave at 40 °C, with the most efficient option being the shortest microwave treatment. Furthermore, pre-treatments with ultrasound at 600 W, microwave for 1 min at 40 °C, and high-pressure at 200 MPa seem to have the potential to induce formation of peptides with higher lipid associating properties.

Industrial relevance

The increase in meat consumption resulting from the rise in human population, has led to increased demand for relevant nutritional (protein) sources together with the need for proper utilisation of residual materials and reduction of food waste footprint. Thus, assessment and validation of novel technologies that allow unexploited materials, earlier regarded as waste, to be transformed into high-value products is of great interest for the industry within the current global framework. Enhanced extraction yield and bio- and techno-functionality will lead to high-value markets, while minimising environmental footprint. This article focuses on the potential of microwave, ultrasound and high-pressure technologies as pre-treatment strategies prior to enzymatic hydrolysis of mechanically deboned chicken residuals towards production of high-value peptides. The results show that the applied technologies are able to enhance the properties of the resulting peptides in terms of overall protein extraction and bio- and techno-functional properties (such as protein solubility over pH, antioxidant activity). Microwave pre-treatment is shown as a rapid method for increased protein solubility over pH; ultrasound pre-treatment increases the antioxidant activity of the peptides in a power-dependent manner; high-pressure pre-treatment has the potential to increase protein solubility, antioxidant properties and protein extraction, depending on the applied pressure. To achieve certain bio- or techno-functional peptide properties, choosing specific technologies and operational conditions is needed. Thus, relevant industry sectors will benefit from these results in light of their strategy towards valorisation of residual materials similar to mechanically deboned chicken, through enzymatic hydrolysis.

中文翻译：

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创新的预处理技术的潜力，可通过酶促水解来重整鸡肉行业中的残留材料

在机械水解去骨鸡残渣的酶促水解之前，评估了微波，超声和高压预处理的效果。在≥400MPa的高压预处理下，观察到蛋白质提取率提高。在高压（200 MPa）和超声波（900 W）预处理的水解物中发现增强的抗氧化剂活性。在200和600 MPa下进行预处理，以及在40°C的微波下进行1和10分钟的预处理后，发现在pH值范围内具有较高蛋白质溶解度的水解产物，最有效的选择是最短的微波处理。此外，用600 W的超声波，40°C的微波1分钟和200 MPa的高压进行的预处理似乎有可能诱导形成具有更高脂质缔合特性的肽。

行业相关性

人口增长导致肉类消费量增加，导致对相关营养（蛋白质）来源的需求增加，同时还需要适当利用残余材料并减少食物浪费。因此，在当前的全球框架内，对允许将未开发的材料（以前被视为废物）转化为高价值产品的新技术进行评估和验证，对于该行业来说意义重大。提高的提取产量以及生物和技术功能将导致高价值的市场，同时最大程度地减少环境足迹。本文重点介绍了微波，超声和高压技术作为酶促水解机械去骨鸡残渣以产生高价值肽之前的预处理策略的潜力。结果表明，所应用的技术能够从整体蛋白质提取以及生物和技术功能特性（例如蛋白质相对于pH的溶解度，抗氧化活性）方面增强所得肽的特性。微波预处理是提高蛋白质在pH范围内溶解度的快速方法。超声预处理以功率依赖性方式增加了肽的抗氧化活性。高压预处理有可能根据所施加的压力来增加蛋白质的溶解度，抗氧化性能和蛋白质提取。为了实现某些具有生物或技术功能的肽特性，需要选择特定的技术和操作条件。从而，