Optimization of proteolytic hydrolysis from raw lean pork meat by enzymatic method to produce functional powder
Nguyen Phuoc Minh, Dong Thi Anh Dao
In this study, we conducted in optimal conditions proteolytic lean pork ingredients with enzymes to produce meat protein powder products used as food for feeding patients through catheters. In particular we examine and select suitable for enzyme hydrolysis process; survey of conditions favorable for enzymatic hydrolysis is selected. Alcalase enzyme is chosen and favorable hydrolysis conditions are: fluid substrate/water ratio: 1/6; percentage of E/S (enzymes, raw materials) 3.0% (w/w); pH 7.5; temperatures of 55 oC; and the execution time is 180 minutes. The optimization process is done after already know almost exactly the value of the parameters in the process of hydrolysis of above. The result of the optimum process as follows: pH 7.49; temperature of 54.7 oC; E/S rate of 3.54% (w/w) and the duration were 197 minutes. Hydrolysis with optimum conditions the room hydrolysis to achieve the lowest viscosity 2.240 ± 0.092 cP and the degree of hydrolysis (DH) highest 31.390 ± 0.138%. The product of the hydrolysis process will be conducted by electrophoresis to determine the molecular size proteins. Then hydrolysis fluid is also performed under spray drying to reduce moisture content. The final product will be examined as part of the nutrition, amino acid concentrations, as well as biological indicators. The results showed a product of high nutritional content, easy to digest and satisfactory hygienic safety for the user.
Nguyen Phuoc Minh, Dong Thi Anh Dao. Optimization of proteolytic hydrolysis from raw lean pork meat by enzymatic method to produce functional powder. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 2, 2014, Pages 56-65