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Influence of some commercial proteases and enzymatic associations on the hydrolytic solubilization of deboned poultry meat proteins Influencia de algunas proteasas comerciales y preparados enzimáticos en la solubilización hidrolitica de las proteínas de la carne de pollo separada mecánicamente

Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Conçalves 9500, Prédio 43212, PO Box 15090, 91501-970 Porto Alegre (RS), Brazil

D. Ney Marques

Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Conçalves 9500, Prédio 43212, PO Box 15090, 91501-970 Porto Alegre (RS), Brazil

P. Melchionna Albuquerque

Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Conçalves 9500, Prédio 43212, PO Box 15090, 91501-970 Porto Alegre (RS), Brazil

M.A. Záchia Ayub

Universidade Federal do Rio Grande do Sul, Instituto de Ciência e Tecnologia de Alimentos, Av. Bento Conçalves 9500, Prédio 43212, PO Box 15090, 91501-970 Porto Alegre (RS), Brazil

Mechanically deboned poultry meat (MDPM) was used as a basic source of protein to assess the efficiency of seven proteolytic enzymes and some enzymatic associations over the hydrolysis of that protein. As a main parameter, the evolution of protein solubilization during 4 h of proteolysis was evaluated. The enzymes alcalase, esperase, flavourzyme, fungal protease, HT-proteolytic, papain, proteopex, and combinations of alcalase + flavourzyme, esperase + flavourzyme, HT-proteolytic + flavourzyme, and proteopex + flavourzyme were applied at concentrations of 0.60% and 1.20% of commercial product as a function of total protein. The initial pH was adjusted to 7.0 or 8.0 and the temperature was maintained at 50 °C or 60 °C according to optimal conditions for each enzyme. The proteolytic activities of the enzymes were also compared with azocasein. The hydrolysis index (HI), i.e., the rate between the maximum value and the initial amount of soluble protein was formulated to allow the comparison among treatments. Results showed that the temperature did not influence the proteolysis in the tested model. The association of alcalase + flavourzyme was shown to be more efficient than all other treatments, obtaining more than 70% of soluble protein. Fungal protease pre sented the lowest results.

Key Words: enzymes • hydrolysis • soluble proteins • poultry meat

Food Science and Technology International, Vol. 6, No. 4, 301-306 (2000)
DOI: 10.1177/108201320000600404


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