Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases |
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| Authors: | J. H. Chiang S. M. Loveday A. K. Hardacre M. E. Parker |
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| Affiliation: | 1. Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, 4442 Palmerston North, New Zealand;2. Riddet Institute, Massey University, Private Bag 11222, 4442 Palmerston North, New Zealand AgResearch Grasslands Research Centre, Tennant Drive, Private Bag 11008, Palmerston North, 4442 New Zealand |
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| Abstract: | 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. |
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| Keywords: | Beef bone extract degree of hydrolysis enzymatic hydrolysis Michaelis–Menten model molecular weight distribution viscosity |
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