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Recovery of proteinaceous substances from chicken heads by proteolysis with soluble papain

100%

Surowka K., Fik M.

Polish Journal of Food and Nutrition Sciences

1995

tom 04

nr 4

41-54

Response surface method and refined papain were used to examine the protein recovery from heads of broiler chickens. Optimum conditions for the proteolysis were determined by taking the amounts of dry matter, non-protein nitrogen and amino nitrogen in the hydrolysate as a measure of hydrolysis intensity. The composition, molecular weight distribution profile, sensory and functional properties, and microorganism count were assayed in the freeze-dried enzyme -inactivated hydrolysate produced under optimum conditions. It was found that an optimum proteolysis occurred at pH 4.5,55-65°C, water to raw material ratio 1:2, enzyme addition 2 g/kg and 6 h hydrolysis time. The hydrolysate contained 806 g total protein/kg, the nutritional value of which was limited by sulphurous amino acids (CS=70); it was pale yellow in colour, free of bitter taste, completely soluble in water but of poor emulsifying properties. The microbial contamination did not exceed the standards for protein preparations. From 1 kg of the raw material 96 g of dry product was obtained, which corresponded to a 54% nitrogen recovery.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Fik M.

1 Surowka K.

1 1995

Wyniki wyszukiwania

Recovery of proteinaceous substances from chicken heads by proteolysis with soluble papain