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Studies on the recovery of proteinaceous substances from chicken heads: II—Application of pepsin to the production of protein hydrolysate
Author(s) -
Surówka Krzysztof,
Fik Mirosław
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650305
Subject(s) - hydrolysate , pepsin , chemistry , hydrolysis , food science , nitrogen , proteolysis , raw material , chromatography , solubility , biochemistry , enzyme , organic chemistry
Minced heads of broiler chickens were hydrolysed under various conditions using porcine pepsin. It was found that hydrolysis goes at an optimum rate at 55°C and pH 1.5 following the addition of 750 g water and 3 g pepsin per kg raw material. After 5 h of proteolysis, 1 kg of the raw material yielded 144 g of dry unneutralised hydrolysate containing 15.7 g total nitrogen, equivalent to a 67.8% nitrogen recovery. Neutralisation prior to drying marginally decreased nitrogen recovery and reduced the nitrogen solubility index by >30%. The final dried products were pale cream coloured, had no bitter taste, were of high microbiological quality and had a high mineral content. Both dried hydrolysates had poor emulsifying properties.