Protein Recovery from Veal Bones by Enzymatic Hydrolysis |
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Authors: | MICHEL LINDER JACQUES FANNI MICHEL PARMENTIER MICHELLE SERGENT ROGER PHAN-TAN-LUU |
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Affiliation: | Authors Linder, Fanni, and Parmentier are affiliated with the Laboratoire de Physicochimie et Génie Alimentaires, E.N.S.A.I.A., 2, Avenue Forêt de Haye, 54500 Vandoeuvre-lès-Nancy, France.;Authors Sergent and Phan-Tan-Luo are with the Laboratoire de Méhodologie de La Recherche Expérimentale, Marseille Le MerIan, 13397 Marseille, Cedex 20, France. |
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Abstract: | Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects of temperature (five levels ranging from 40 to 60°C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg-1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg-1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg-1 of protein concentration. |
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Keywords: | veal protein enzymatic hydrolysis meat by-product Doehlert-matrix |
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