Enzymative hydrolysis of meat proteins by proteases of different origin

The possibility of hydrolysis of proteins in an emulsion prepared from grade II beef (hydromodule 1:2) by enzymes of microbial (Protezim C, Flavourzyme 1000 L) and animal (Protepsin) origin has been studied. The physical-chemical and biochemical conditions of hydrolysis of meat proteins have been established. The optimal parameters of the hydrolysis process have been determined. It was revealed that enzyme preparations of microbial origin have a higher temperature optimum of action than preparations of animal origin. It was shown that the enzyme preparation of microbial origin Prostesim C exhibits high proteolytic activity in relation to meat proteins at significantly lower concentrations than Flavourzyme 1000 L-by 4.2 times, and Protepsin-by 1.7 times.. Preparats of microbial origin prefer a neutral and low-alkaft nature of the environment. With more than 18 hours of fermentation, all enzymes studied do not cause a noticeable change in the degree of hydrolysis of meat emulsion proteins. Based on a study of the degree of hydrolysis of meat proteins by various enzymes, it was established that fungal proteases are more active in relation to meat proteins than animal enzymes.