Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine
Bone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin prod...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2021-10-01
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| Series: | Теория и практика переработки мяса |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/191 |
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| author | R. A. Voroshilin |
| author_facet | R. A. Voroshilin |
| author_sort | R. A. Voroshilin |
| collection | DOAJ |
| description | Bone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin production. This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin production. The article presents the results of hydrolysis analyzes, the results of the main quality parameters of the obtained gelatin samples; and the major technological scheme for gelatin production is proposed here. As result of developed technology of enzymatic-acid hydrolysis of bone raw material with the ratio of raw material mass to the volume of solvent (HCl 1M and pepsin with an enzymatic activity of 40 units) as 1:9, duration of exposure: 180 minutes (3 hours), at the stage of demineralization, liming and de-ashing, we obtained samples of gelatin at yield rate of 12.1% from the initial mass of raw materials, which is 6.9% higher in comparison with the lowest yield of gelatin according to the proposed schemes. It is shown that the samples have a high protein mass fraction 91.4%, and a low fat mass fraction 0.4%, the obtained results indicate the high technological qualities of the obtained gelatin sample, this is also confirmed by high strength of gel according to Bloom scale, which value varies within the range of 290 ± 0.7 units. |
| format | Article |
| id | doaj-art-a24cc3e5dd104429b2efd635fbc72250 |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2021-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-a24cc3e5dd104429b2efd635fbc722502025-08-20T03:59:57ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2021-10-016327928410.21323/2414-438X-2021-6-3-279-284162Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatineR. A. Voroshilin0Kemerovo State UniversityBone gelatin is an important and irreplaceable item widely used in the food industry and pharmaceutical production; it is also widely used in tissue engineering and other spheres. Due to widespread use of gelatin it is necessary to search for new safe and effective technologies for bone gelatin production. This research represents the results of enzymatic-acid hydrolysis of raw material in the process of gelatin production. The article presents the results of hydrolysis analyzes, the results of the main quality parameters of the obtained gelatin samples; and the major technological scheme for gelatin production is proposed here. As result of developed technology of enzymatic-acid hydrolysis of bone raw material with the ratio of raw material mass to the volume of solvent (HCl 1M and pepsin with an enzymatic activity of 40 units) as 1:9, duration of exposure: 180 minutes (3 hours), at the stage of demineralization, liming and de-ashing, we obtained samples of gelatin at yield rate of 12.1% from the initial mass of raw materials, which is 6.9% higher in comparison with the lowest yield of gelatin according to the proposed schemes. It is shown that the samples have a high protein mass fraction 91.4%, and a low fat mass fraction 0.4%, the obtained results indicate the high technological qualities of the obtained gelatin sample, this is also confirmed by high strength of gel according to Bloom scale, which value varies within the range of 290 ± 0.7 units.https://www.meatjournal.ru/jour/article/view/191gelatinenzymesproductionhydrolysisquality indicators |
| spellingShingle | R. A. Voroshilin Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine Теория и практика переработки мяса gelatin enzymes production hydrolysis quality indicators |
| title | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine |
| title_full | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine |
| title_fullStr | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine |
| title_full_unstemmed | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine |
| title_short | Technology of enzymatic-acid hydrolysis of bone raw material in production of gelatine |
| title_sort | technology of enzymatic acid hydrolysis of bone raw material in production of gelatine |
| topic | gelatin enzymes production hydrolysis quality indicators |
| url | https://www.meatjournal.ru/jour/article/view/191 |
| work_keys_str_mv | AT ravoroshilin technologyofenzymaticacidhydrolysisofbonerawmaterialinproductionofgelatine |