Obtaining protein hydrolysates with chemical and enzymatic methods

The goal of our research was to work up a method of hydrolisates protein production using as raw material fresh pork meat-bone tissue after dismantling the process of half carcasses. Actually this raw material was practically all utilized as waste. The results of laboratory research and an industrial test allowed to state that is possible to produce hydrolysates containing 8 - 10% of proteins, and the most advantageous parameters of the chemical process are: the reaction time ~105 min., temperature 120°C, pressure 3.0 bars. With the use of enzymes (Protamex and Flavourzyme), it is possible to obtain a non-gelling protein hydrolysate with a high degree of clarity and light cream colour. The best results were achieved with the following parameters: the meat-bone feedstock to the water ratio from 1:1 to 1:2, the temperature of 40 - 45°C, the time of the process 3 h, pH ~6.