FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

GRAŻYNA KRASNOWSKA, EWA DWORECKA

Title

The use of pancreas proteases for the degradation of animal products rich in connective tissue

Abstract

The study presents the proteolytic qualities of an enzymatic preparation obtained from turkey pancreas and the usefulness of enzymes for the degradation of pigskins. Enzymatic hydrolysis of the material was carried out at pH = 7.0, and, then, acid hydrolysis was conducted at pH = 3.2. The results indicated a high proteolytic activity of pancreas proteases towards the casein. Their activity towards collagen substrates was also observed. The efficiency of enzymatic hydrolysis of pigskins, expressed by the amount of freed hydroxyproline, free amine groups and protein, was several times higher than the efficiency of acid hydrolysis. Moreover, the proper selection of the process conditions (temperature, pH and material comminuting) significantly increases its efficiency. It may be concluded that the enzymes from turkey pancreas are characterized by a high proteolytic activity towards proteins from pigskins.

Keywords

proteolytic enzymes, collagenolytic activity, turkey pancreas, pigskins

Download