Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases

Abstract

This study reported the effects of enzymatic hydrolysis treatments on the physiochemical properties of beef bone extract using endo-and exoproteases. Each enzyme hydrolysis kinetics were studied using Michaelis-Menten model, and the ideal E/S ratio obtained for Protamex Ò (P), bromelain (B) and Flavourzyme Ò (F) was found to be 1.10%, 1.60% and 4.70% w/w, respectively. Seven hydrolysates were produced from single (P, B, F), simultaneous (P + F, B + F) and sequential (P > F, B > F) treatments, where bone extract hydrolysed by Flavourzyme Ò exhibited highest DH and proportion of low molecular weight (Mw) peptides (<5000 Da) in single treatment. When Flavourzyme Ò was used with Protamex Ò or bromelain in simultaneous or sequential treatments, no significant differences in Mw distribution, exposed SH content, SS content and viscosity were evident compared with Flavourzyme Ò only. This indicated that without the addition of other enzymes, Flavourzyme Ò was capable of increasing the proportion of low Mw peptides and reduce viscosity.

Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties

“…Flavourzyme TM 500L is a mixture of fungal endo‐ and exoproteases from an A. oryzae strain. Due to its low specificity, this enzyme can generate high degrees of hydrolysis, with the endoproteases being responsible for the rupture of peptide bonds within the protein chain, while the exoproteases were responsible for the removal of amino acids in the terminal regions of the polypeptide chains, that is, the amino‐ and carbon‐terminal structures (Chiang, Loveday, Hardacre, & Parker, 2019; Esfandi, Willmore, & Tsopmo, 2019).…”

“…These differences in activities are mainly related to the protein structure of each substrate and the specificity of the applied proteases. Even so, small variations in hydrolysis conditions, such as temperature, pH, time, and enzyme‐to‐substrate ratio, can significantly change the profile of hydrolysates (Chiang et al., 2019).…”

Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – application in sausages

“…The enzymatic hydrolysis of beef bone extract was conducted as described by Chiang et al . (), using Flavourzyme® 1000 L (Batch: HPN00539, Novozymes, Bagsvaerd, Denmark) at an enzyme‐substrate (E/S) ratio of 4.70% w/w. The preparation of Maillard‐reacted beef bone hydrolysate (MRP) was carried out as described by Chiang et al .…”

“…The enzymatic hydrolysis of beef bone extract was conducted as described by Chiang et al (2019b), using Fla-vourzymeÒ 1000 L (Batch: HPN00539, Novozymes, Bagsvaerd, Denmark) at an enzyme-substrate (E/S) ratio of 4.70% w/w. The preparation of Maillardreacted beef bone hydrolysate (MRP) was carried out as described by Chiang et al (2019a), where hydrolysate and D-ribose (Amtrade NZ Ltd, Auckland, New Zealand) were mixed at a ratio of 1:0.068 (protein weight to reducing sugar weight) at pH 6.5 and pressure-cooked at 170 kPa (113°C) for 10 min in a pressure cooker (Model No.…”

Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

“…In our previous studies, we had successfully enhanced the meat flavor of beef bone extract through different enzymatic hydrolysis treatments using plant and/or microbial proteases (Chiang et al, 2019a), followed by Maillard reaction with ribose in a pressure cooker (Chiang, Eyres, Silcock, Hardacre, & Parker, 2019). The aim of this study is to incorporate the Maillard-reacted beef bone hydrolysates into meat analogues (Chiang, Loveday, Hardacre, & Parker, 2019b).…”