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Research and rational use of peptide and lipid compositions obtained by hydrolysis processing of collagen-containing tissues

DOI: 10.17586/1606-4313-2021-20-1-46-58
UDC 664.9

Research and rational use of peptide and lipid compositions obtained by hydrolysis processing of collagen-containing tissues

Mezenova O. Ya., Tischler Dirk, Agafonova S.V., Mezenova N. Yu., Volkov Vladimir V., Baranenko D.A., Grimm T. , Riedel Sebastian

For citation: Mezenova O.Ya., Tischler D., Agafonova S.V., Mezenova N.Yu., Volkov V.V., Baranenko D.A., Grimm T., Riеdel S. Research and rational use of peptide and lipid compositions obtained by hydrolysis processing of collagen-containing tissues. Journal of International Academy of Refrigeration. 2021. No 1. p. 46-58. DOI: 10.17586/1606-4313-2021-20-1-46-58

Abstract
The urgency of processing secondary collagen-containing fish and meat secondary raw materials to obtain active low-molecular peptides is shown.Peptide and lipid compositions have been obtained and studied in the course of hydrolysis processing of sprat heads, beef ribs and tibia.The maximum yield of the protein fraction with the lowest molecular weight of the peptides was established during thermohydrolysis in an aqueous medium and with preliminary fat separation and enzymolysis.These compositions contain from 19.8 to 78.9% of peptides with MW less than 10 kDa, depending on the type of raw material and the enzyme used.To determine the rational directions for the use of peptide and fatty compositions, their biopotential was studied. Organoleptic properties and amino acid composition of sublimated peptide compositions were determined.An increased content of glycine, proline, alanine, arginine, leucine and other amino acids with osteotropic and neuroprotective efficacy has been shown in all samples.Functional and technological properties of peptides of meat and bone raw materials were investigated with respect to soy proteins. Shown are their increased fat emulsifying properties.The rational directions for the use of peptide compositions are determined by specialized food products for sports and neurohumoral purposes, emulsion fat-containing food systems (mayonnaise, sauces, sausages). Indicators of hydrolytic and oxidative deterioration of lipid fractions obtained by hydrolysis of collagen-containing animal tissues were established.Fats released before hydrolysis correspond to edible fats of animal origin in terms of hydrolytic and oxidative spoilage. The fats obtained by thermohydrolysis do not meet the safety indicators for peroxide and acid numbers.They are recommended as a hydrophobic carbon source for the microbiological synthesis of biodegradable polymers.Beef fats were tested in microbial synthesis using Ralstonia eutropha to obtain polyhydroxyalkanoates - biodegradable polyesters with plastic properties.

Keywords: collagen-containing tissues, thermohydrolysis, enzymolysis, low molecular weight peptides, lipids, specialized nutrition, polyhydroxyalkanoates

All references

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