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Proteolysis of meat and bone meal to increase utilisation

Author:
Piazza, George J., Garcia, R. A.
Source:
Animal production science 2014 v.54 no.2 pp. 200
ISSN:
1836-0939
Subject:
coagulation, flocculation, hydrolysates, hydrolysis, kaolin, livestock and meat industry, meat, meat and bone meal, molecular weight, neutralization, proteolysis, subtilisin, swine, trypsin
Abstract:
Meat & bone meal (MBM) is the ground, dehydrated remainder of an animal after removal of the hide and meat. The majority of MBM is insoluble. Trypsin and Subtilisin were used to convert MBM to a soluble form. Sequential measurements were made on the soluble material: dried mass, equivalent protein content, free amino groups, and molecular weight distribution. After long treatment by either protease, 78 % of MBM was soluble mass, and there was no correlation between the degree of proteolysis and the amount of soluble mass. Soluble MBM extracts contained 65% protein equivalents. The molecular weight of the trypsin hydrolysates was higher than Subtilisin hydrolysates. Early time course soluble extracts showed flocculation activity, but activity was lost after 7h of treatment with trypsin and 1 h of treatment with Subtilisin. Subtilisin proteolysis for 30-48 h gave extracts with flocculation activity.
Agid:
59556
Handle:
10113/59556