Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water‐holding capacity

Abstract

The effects of adding bovine skin gelatin hydrolysate obtained with subtilisin, on water‐holding capacity (WHC), in a thermally processed chicken meat model, were investigated. Hydrolysates with different degrees of hydrolysis (DH) (6.57%, 13.14%, and 26.28%) were prepared. The results showed that all the tested hydrolysates improved water retention in the meat matrix. The hydrolysate with 26.28% DH showed similar behavior throughout the full range of concentrations [0% to 5% w/w] compared to that of the positive control (sodium tripolyphosphate [STPP]). In addition, the other hydrolysates [6.57% DH and 13.14% DH at 3% and 2.5% w/w concentrations, respectively] showed behaviors that coincided with that of STPP at its maximum limit allowed. A correlation was observed between the WHC and the pH of the meat samples treated with each hydrolysate or STPP. In addition, it was found that the WHC of the hydrolysates was due to increases in pH and the specific effects of the hydrolysate beyond the typical effects of pH and ionic strength in meat systems. The solubility of all hydrolysates was high (>90%). In conclusion, bovine skin gelatin hydrolysates could serve as an alternative to polyphosphates to improve water retention and the functional properties of thermally processed meat products.Practical ApplicationThis study investigated the effects of adding bovine skin gelatin hydrolysate obtained with subtilisin on water‐holding capacity (WHC) in a thermally processed chicken meat model. It was found that the hydrolysis of bovine skin gelatin with subtilisin can replace chemical products harmful to health, such as STPP, in terms of water‐holding capacity. Therefore, bovine skin gelatin hydrolysate can be used as an ingredient in the formulation of thermally processed meat products.

In vitro inhibition of glucose gastro‐intestinal enzymes and antioxidant activity of hydrolyzed collagen peptides from different species

“…However, several studies have shown that the type of enzyme used to breakdown collagen protein can influence the DH effectiveness. The use of the enzyme subtilisin in gelatin hydrolysates from bovine skin showed lower DH compared to our data (6.57%) (Nuñez et al, 2020). Furthermore, the use of pepsin, papain, and protease enzymes increased the DH in fish collagen by 10, 20, and 28%, respectively (Hema et al, 2017).…”

“…However, several studies have shown that the type of enzyme used to breakdown collagen protein can influence the DH effectiveness. The use of the enzyme subtilisin in gelatin hydrolysates from bovine skin showed lower DH compared to our data (6.57%) (Nuñez et al, 2020).…”

Anti‐hypercholesteraemic and antioxidative activities of camel skin gelatin hydrolysate: effect of enzyme type, enzyme: substrate ratio and time of hydrolysis

“…These results are in consistent with the finding of (Mudgil et al ., 2019b) who have reported an increase in DH with the time of hydrolysis from 2–6 h in camel skin gelatin hydrolysates. (Nuñez et al ., 2020) reported that at E/S ratio (1:4) for 24 h, bovine gelatin‐derived hydrolysate produced by subtilisin demonstrated highest DH (26.28% ± 1.21%). Protease (P) and a combination of protease and alcalase (AP) were the most effective enzymes for hydrolysing CSG to shorter peptides, as evidenced by higher DH than alcalase (A) alone ( P < 0.05).…”

Functional properties of gonad protein isolates from three species of sea urchin: a comparative study

“…In general, high WHC of the added component can resist water losses, keep weight, and quality of bakery food (Kotoki & Deka, 2010). Moreover, WHC of meat product can also be enhanced by mixing with protein binders, owing to water affinity of the binders (Colle et al., 2019; Nuñez et al., 2020).…”