The use of enzymatic modification in recycling of meat and bone collagen-containing byproducts
https://doi.org/10.21285/2227-2925-2020-10-2-314-324
Abstract
The objective of this research was to study the process of extraction of valuable protein watersoluble substances from highly mineralized meat and bone raw materials during hydrolysis by proteolytic enzymes. The experiments were carried out on beef tubular and costal bones using enzymes Alcalase 2.5 L, Protamex, Protosubtilin G3x. The efficiency of protein hydrolysis was evaluated by the accumulation of nonprotein amino nitrogen in the aqueous protein extract, the amount of which was determined by formol titration. The chemical composition of raw materials and hydrolysis products was evaluated by standard physicochemical methods. The drying of hydrolyzed protein fractions was carried out on a lyophilic freeze dryer at a condenser temperature of -55 ° C. Drying of the sedimentary protein-mineral fraction was carried out by convection method at 60 aboutC. The general chemical composition of raw materials and protein hydrolysates is established. It was shown that fermentolysis in an aqueous medium with preliminary separation of fat and subsequent separation of fractions makes it possible to obtain low molecular weight water-soluble peptides and protein-mineral insoluble compositions, as well as fat products in the amount of 13.3–14.4 % of raw materials by weight. The yield of proteins by the content of solid products in water-soluble freeze-dried products was 6.1–7.9 %, depending on the type of enzyme and hydrolysis conditions. The bulk of the raw material's protein mass is precipitated together with mineral substances during fermentolysis. The solids content in dense sediments was 66.5–73.8 %. It is recommended to use the fermentolysis of meat and bone raw materials for pre-treatment in subsequent high-temperature hydrolysis. Protein products obtained by enzymatic modification of meat and bone raw materials are recommended for use as part of feed supplements, microbiological media and fertilizers, as well as feed for aquaculture. To accomplish that, it is necessary to study their amino acid composition and conduct biological tests. The extracted fat may also serve as a raw material for a number of fat products (margarine, spreads, soap).
Keywords
meat and bone byproduct,
collagen,
enzymatic hydrolysis,
solids,
water-soluble peptides,
amine nitrogen
Supporting agencies: The study was carried out with the financial support of the Foundation for the Promotion of Innovation under the START-1 program, R&D on the topic: “Development of technology for processing secondary meat and bone raw materials and obtaining experimental samples of the functional components of protein, lipid and protein-mineral compositions” (contract no. 3209ГС1/48676 03 September 2019, grant no. АААА-А19-119101790069-4).
About the Authors
N. Yu. Mezenova
Kaliningrad State Technical University
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
S. V. Agafonova
Kaliningrad State Technical University
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
O. Ya. Mezenova
Kaliningrad State Technical University
Russian Federation
Dr. Sci. (Engineering), Professor, Head of the Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
Russian Federation
Dr. Sci. (Engineering), Professor, Head of the Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
L. S. Baydalinova
Kaliningrad State Technical University
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Professor of the Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
Russian Federation
Cand. Sci. (Engineering), Associate Professor, Professor of the Department of Food Biotechnology
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
V. V. Volkov
Kaliningrad State Technical University
Russian Federation
Deputy Head of Techno park
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
Russian Federation
Deputy Head of Techno park
1, Sovetskii Ave., Kaliningrad, 236022, Russian Federation
References
1. Shсhekotova AV, Khamagaeva IS, Tsyrenov VZh., Darbakova NV, Khazagaeva SN. Biotechnological processing procedures of collagen-containing raw materials for creation of functional foods.
2. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya = Proceedings of Universities. Applied Chemistry and Biotechnology. 2019;9(2):250–259. https://doi.org/10.21285/2227-2925-2019-9-2-250-259
3. Glotova IA, Litovkin AN. Problems and prospects of processing secondary products of poultry slaughter. Tekhnologii i tovarovedenie sel'skohozyaistvennoi produktsii. 2013;1:7–12. (In Russian)
4. Litovkin AN, Glotova IA, Krivtsova OYu. Secondary products of poultry slaughter as a raw material for functional preparations of animal proteins. Sovremennye naukoemkie tekhnologii. 2014;5-1:189. (In Russian)
5. Glotova IA, Galochkina NA, Boltykhov YuV. Functional collagen-containing substances based on secondary animal products. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = News of higher educational institutions. Food technology. 2012;4:16-19. (In Russian)
6. Glotova IA, Ryazhskih VI, Galochkina NA, Makarkina EN, Galochkin MN. Receiving functional disperse systems on the basis of collagenic proteins: the formalized approach to the description warm processes. Fundamental'nye issledovaniya. 2012;11-20:383–388. (In Russian)
7. Glotova IA, Litovkin AN. Processing of poultry heads and legs with production of food modules. Myasnaya industriya = Meat Industry. 2016;6:48–50. (In Russian)
8. Asyakina L, Babich O, Dolganuk V, Suhih S. Methods of production and purification of biologically active peptides. Research Journal of Pharmaceutical, Biological and Chemical Sciences. 2016;7(4):2415–2422.
9. Prosekov A, Babich O, Kriger O, Ivanova S, Pavsky V, Sukhikh S, et al. Functional properties of the enzyme-modified protein from oat bran. Food Bioscience. 2018;24:46–49. https://doi.org/10.1016/j.fbio.2018.05.003
10. Fisinin VI, Ismailova DYu, Volik VG, Lukashenko VS, Saleeva ChP. Deep processing of secondary poultry products for different areas of research (review). Sel'skokhozyaistvennaya biologiya = Agricultural Biology. 2017;52(6):1105–1115. (In Russian) https://doi.org/10.15389/agrobiology.2017.6.1105rus
11. Mezenova OJ. Prospects for producing and using proteins from secondary fish raw materials. Vestnik mezhdunarodnoi akademii kholoda = Journal of International Academy of Refrigeration. 2018;1:5–10. (In Russian) https://doi.org/10.17586/1606-4313-2018-17-1-5-10
12. Piskaeva AI. Biotechnological aspects of waste disposal of poultry processing enterprises. Unikal’nye issledovaniya XXI veka. 2016;10:5–25. (In Russian)
13. Mezenova OYa, Volkov VV, Mоersel T, Grimm T, Kuehn S, Hоehling A., et al. A comparative assessment of hydrolysis methods used to obtain fish collagen peptides and investigation of their amino acid balance. Izvestiya Vuzov. Prikladnaya Khimiya i Biotekhnologiya = Proceedings of Universities. Applied Chemistry and Biotechnology. 2018;8(4):83–94. (In Russian) https://doi.org/10.21285/2227-2925-2018-8-4-83-94
14. Mezenova OYa, Hohling A, Moerzel T. Biopotential of secondary fish raw materials. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = News of institutes of higher education. Food technology. 2018;1:11–18. (In Russian)
15. Glotova IA, Litovkin AN, Artemov ES, Ermolova AV, Shahov SV, Saranov IA. Research of the dehydration processes of biopolymer systems in poultry products. Politematicheskii setevoi elektronnyi nauchnyi zhurnal Kubanskogo gosudarstvennogo agrarnogo universiteta = Polythematic online scientific Journal of Kuban State Agrarian University (Scientific Journal of KubSAU). 2016;121:801–812. (In Russian) https://doi.org/10.21515/1990-4665-121-045
16. Minchenko VN, Koval OV, Vas'kina TI. The Chemical Analysis of Bone Tissue of the Calves when Including Bioprotectors into the Diet in the Conditions of Anthropogenic Pollution of the Territory. Vestnik Bryanskoi gosudarstvennoi sel'skohozyaistvennoi akademii = Vestnik of the Bryansk State Agricultural Academy. 2016;1:33–37. (In Russian)
17. Kakimov AK, Esimbekov ZhS, Kabulov BB. Mineral composition of rib bones of slaughter animals. In: Development of biotechnological and post-genomic technologies for assessing the quality of agricultural raw materials and creating healthy food products: Proceedings of 18th International Scientific and Practical Conference dedicated to the Memory of V.M. Gorbatov. 9–10 December 2015, Moscow, no. 1, p. 217–219. (In Russian)
18. Zhai Y, Wang F, Wang S. Study on prescription and technology for producing calciumrich chewable tablets using carp bone. Journal of Tianjin Agricultural University. 2013;2:25–36.
19. Kurchaeva EE, Artemov ES, Glotova IA, Tertychnaya TN, Kalashnikova SV, Khodykina OI. Innovative approaches to the creation of food products of a functional orientation. Tekhnologii i tovarovedenie sel'skohozyaistvennoi produktsii. 2015;1:65–71 (In Russian)
20. Babich O, Sukhih S, Prosekov A, Ulrikh E, Lukin A. Selection of modes of poultry waste conversion into biofertilizers. Journal of Pharmaceutical Sciences and Research. 2018;10(7):1768–1771.
21. Dyshlyuk LS, Noskova SYu, Asyakina LK, Babich OO. Upgrading experimental technological lines for obtaining bio-fertilizers from poultry biowaste. ARPN Journal of Engineering and Applied Sciences. 2017;12(23):6732–740.
Review
For citations:
Mezenova N.Yu., Agafonova S.V., Mezenova O.Ya., Baydalinova L.S., Volkov V.V. The use of enzymatic modification in recycling of meat and bone collagen-containing byproducts. Proceedings of Universities. Applied Chemistry and Biotechnology. 2020;10(2):314-324. (In Russ.) https://doi.org/10.21285/2227-2925-2020-10-2-314-324
Views:
657
Email this article 