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Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Chiang, J. H., Loveday, S. M., Hardacre, A. K., Parker, M. E.
International journal of food science & technology 2019 v.54 no.1 pp. 111-120
beef, bromelains, enzymatic hydrolysis, enzyme kinetics, hydrolysates, molecular weight, peptides, viscosity
This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo‐ and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis–Menten model, and the ideal E/S ratio obtained for Protamex® (P), bromelain (B) and Flavourzyme® (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produced from single (P, B, F), simultaneous (P + F, B + F) and sequential (P > F, B > F) treatments, where bone extract hydrolysed by Flavourzyme® exhibited highest DH and proportion of low molecular weight (Mw) peptides (<5000 Da) in single treatment. When Flavourzyme® was used with Protamex® or bromelain in simultaneous or sequential treatments, no significant differences in Mw distribution, exposed SH content, SS content and viscosity were evident compared with Flavourzyme® only. This indicated that without the addition of other enzymes, Flavourzyme® was capable of increasing the proportion of low Mw peptides and reduce viscosity.