Enteral tube feeding nutritional protein hydrolysate production under different factors by enzymatic hydrolization
Nguyen Phuoc Minh, Dong Thi Anh Dao
Hydrolysis of proteins involves the cleavage of peptide bonds to give peptides of varying sizes and amino acid composition. There are a number of types of hydrolysis; enzymatic, acid or alkali hydrolysis. Chemical hydrolysis is difficult to control and reduces the nutritional quality of products, destroying L-form amino acids and producing toxic substances such as lysino-alanine. Enzymatic hydrolysis works without destructing amino acids and by avoiding the extreme temperatures and pH levels required for chemical hydrolysis, the nutritional properties of the protein hydrolysates remain largely unaffected. In this research, we investigate the fat removal and protein hydrolization from pork meat to produce the enteral tube feeding nutritional protein hydrolysate for patient. Our results are as follows: meat moisture 75.1%, protein 22.6%, lipid 1.71%, ash 0.5%, vitamin B1 1.384 mg/100 g; n – hexan treatment at 80 oC in 45 minutes and drying 30 minutes in 90 oC. Viscosity of the hydrolysate is very low 2.240 ± 0.092 cP and high degree of hydrolization 31.390 ± 0.138 %. The final protein powder has balance nutritional components and acid amines; low microorganisms, which are safety for human consumption.