Open AccessBiotechnological transformation of raw materials with reduced technological properties by proteolytic preparations of various origins
Author(s) -
V. I. Ponomarev,
Eduard Yunusov,
Г. О. Ежкова
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/978/1/012051
Subject(s) - raw material , hydrolysate , food science , fermentation , proteolytic enzymes , chemistry , enzymatic hydrolysis , raw meat , hydrolysis , enzyme , biochemistry , organic chemistry
The paper expands the information about the effect of proteolytic enzyme preparations on the main properties of collagen-containing meat raw materials. The effect of enzyme proteolytic preparations on the main protein fractions of meat raw materials and native collagen obtained from collagen-containing meat raw materials was studied. The effect of Megaterin and collagenase enzymes on collagen-containing raw materials was studied. In the process of treatment, a decrease in protein content and accumulation of low-molecular-weight hydrolysis products in the samples under study were found. Protein hydrolysates were obtained from fermented collagen-containing raw materials by chemical processing. The effect of the obtained hydrolysates on the functional-technological properties of meat raw materials with reduced functional-technological properties was evaluated. The results showed that the use of protein hydrolysates from fermented collagen-containing raw materials can improve the functional and technological properties of low-grade meat raw materials and opens up broad prospects for their use in the meat industry.The scientific principles of designing recipes and technologies for the production of meat products from fermented meat raw materials are proposed.