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Effects of poultry raw material variation and choice of protease on protein hydrolysate quality
Process Biochemistry ( IF 3.7 ) Pub Date : 2021-07-29 , DOI: 10.1016/j.procbio.2021.07.014
Diana Lindberg 1 , Kenneth Aase Kristoffersen 1, 2 , Heleen de Vogel-van den Bosch 3 , Sileshi Gizachew Wubshet 1 , Ulrike Böcker 1 , Anne Rieder 1 , Enno Fricke 1 , Nils Kristian Afseth 1
Affiliation  

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.



中文翻译:

家禽原料变异及蛋白酶选择对蛋白水解物品质的影响

本研究的目的是研究鸡肉和火鸡行业副产品的成分变化对酶蛋白水解 (EPH) 后产品特性的影响。使用四种原料获得了变化,即鸡肉和火鸡尸体,以及机械去骨的鸡肉和火鸡残渣。Alcalase 2.4 L、Corolase 2TS 和 Flavourzyme 这三种具有不同特异性的商业蛋白酶用于研究蛋白酶选择对产品特性的影响。除了蛋白质产量,还研究了对产品特性的影响,例如营养和氨基酸组成、肽的大小分布、水解度 (DH%)、流变学特性和血管紧张素 I 转换酶 (ACE) 抑制。结果表明,蛋白酶的选择和家禽原料成分的工业相关变化都对产品成分和研究的其他质量参数有重大影响。蛋白酶比原料变异对蛋白质产量、近似组成和生物活性的影响更大。原材料变化对质量参数(例如肽大小分布和氨基酸组成)的影响更大,例如必需氨基酸的总和。这意味着应处理和考虑原材料变化,以实现为目标应用定制具有特定特性的 EPH 产品中存在的真正潜力。与原料变异相比,蛋白酶对生物活性的影响更大。原材料变化对质量参数(例如肽大小分布和氨基酸组成)的影响更大,例如必需氨基酸的总和。这意味着应处理和考虑原材料变化,以实现为目标应用定制具有特定特性的 EPH 产品中存在的真正潜力。与原料变异相比,蛋白酶对生物活性的影响更大。原材料变化对质量参数(例如肽大小分布和氨基酸组成)的影响更大,例如必需氨基酸的总和。这意味着应处理和考虑原材料变化,以实现为目标应用定制具有特定特性的 EPH 产品中存在的真正潜力。

更新日期:2021-08-05
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