title: Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization.
abstract: Peptide hydrolysate (PH) was produced by deep controllable bioconversion of poultry processing leftovers (broiler necks), by means of a multienzyme composition, containing four commercially available enzyme preparations (Alcalase, Neutrase, Flavourzyme, Protamex). The design of multienzyme composition (MEC) was applied to yield a hydrolysate with adjusted properties, including minimized antigenicity and bitterness. The protein recovery was optimized using Box-Behnken response surface design. The individual and interactive effects of hydrolysis conditions (time, hydromodule and MEC dosage) were studied. The experimental data were analyzed by ANOVA method and a well-predictive, second order polynomial model was developed using multiple regression analysis. Optimal hydrolysis conditions were found to be: hydrolysis time 3 h, hydromodule 2.25 l/kg and dosage of MEC 0.25%. The corresponding predicted value for protein recovery was 75.34%, 2 times higher compared to traditional long-term heating hydrolysis. The PH obtained is a low allergenic product with high antioxidant capacity.
authors.affiliation: A.N. Bakh Institute of Biochemistry, Russian Academy of Sciences, 119071, Leninsky prospekt 33, Build. 2, Moscow, Russia. Electronic address: ilya_mbf@yahoo.com.
authors.forename: I V
authors.initials: IV
authors.lastname: Nikolaev
authors.affiliation: Department of Food Science of the University of Parma, 43124 Parma, V.le G.P. Usberti 17A, Italy. Electronic address: stefano.sforza@unipr.it.
authors.forename: S
authors.initials: S
authors.lastname: Sforza
authors.affiliation: Department of Food Science of the University of Parma, 43124 Parma, V.le G.P. Usberti 17A, Italy. Electronic address: Francesca.Lambertini@barilla.com.
authors.forename: F
authors.initials: F
authors.lastname: Lambertini
authors.affiliation: State Institution All-Russian Research Institute for Poultry Processing Industry, Russian Academy of Agricultural Sciences, 141552 Rzhavki, Moscow Region, Russia. Electronic address: dilaramis08@mail.ru.
authors.forename: D Yu
authors.initials: DY
authors.lastname: Ismailova
authors.affiliation: A.N. Bakh Institute of Biochemistry, Russian Academy of Sciences, 119071, Leninsky prospekt 33, Build. 2, Moscow, Russia. Electronic address: khotchenkov@inbi.ras.ru.
authors.forename: V P
authors.initials: VP
authors.lastname: Khotchenkov
authors.affiliation: State Institution All-Russian Research Institute for Poultry Processing Industry, Russian Academy of Agricultural Sciences, 141552 Rzhavki, Moscow Region, Russia. Electronic address: volik@dinfo.ru.
authors.forename: V G
authors.initials: VG
authors.lastname: Volik
authors.affiliation: Department of Food Science of the University of Parma, 43124 Parma, V.le G.P. Usberti 17A, Italy. Electronic address: arnaldo.dossena@unipr.it.
authors.forename: A
authors.initials: A
authors.lastname: Dossena
authors.affiliation: A.N. Bakh Institute of Biochemistry, Russian Academy of Sciences, 119071, Leninsky prospekt 33, Build. 2, Moscow, Russia. Electronic address: vpopov@inbi.ras.ru.
authors.forename: V O
authors.initials: VO
authors.lastname: Popov
authors.affiliation: A.N. Bakh Institute of Biochemistry, Russian Academy of Sciences, 119071, Leninsky prospekt 33, Build. 2, Moscow, Russia. Electronic address: koroleva@inbi.ras.ru.
authors.forename: O V
authors.initials: OV
authors.lastname: Koroleva
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D055162:Biocatalysis; D002645:Chickens; D010450:Endopeptidases / Q000737:chemistry; D005511:Food Handling; D006801:Humans; D006868:Hydrolysis; D008460:Meat / Q000032:analysis*; D010455:Peptides / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry; D013381:Subtilisins / Q000737:chemistry; D013649:Taste; D014866:Waste Products / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010455:Peptides; D011506:Proteins; D014866:Waste Products; D010450:Endopeptidases; C412470:flavourzyme; D013381:Subtilisins
keywords: Enzymatic hydrolysis; Functional animal protein; Poultry processing leftovers; Protein hydrolysate; Racemization of amino acids