Highlights of enzymatic protein hydrolysis
Enzymatic protein hydrolysis can significantly increase the value and usage of residual biomass from the food industry.
Worth knowing
Enzymatic protein hydrolysis is the process of splitting proteins into smaller components using enzymes and water, making it possible to extract high-quality proteins which are otherwise difficult to obtain from sources such as fish, vegetables or chicken carcasses.
Residual biomass from food production is what remains after the main resources from the animal, fish or plant have been removed. In order to improve the utilization of the residual biomass and get a better price, new methods for processing, analyses and preparation of these raw materials are required.
With new technology and new methods, there is an enormous potential in utilizing residual raw materials from food production. One such new method is called enzymatic protein hydrolysis.
Glossary
But first, let’s discuss the chemical concepts of enzymatic protein hydrolysis in a kind of ascending order:
Enzymes
Enzymes are substances, mainly proteins, that are able to accelerate or initiate – catalyze in technical terms – the chemical processes in living organisms. Enzymes are made up of smaller constituents called amino acids, and accelerate the relevant chemical processes without being consumed.
Amino acids
Amino acids are organic molecules that serve as the building blocks in all living cells. Proteins are made up of 22 different amino acids that can be combined in countless ways and in different lengths.
Peptides
Peptides are a chain of amino acids that are bound together, and can consist of anything from two to several hundred amino acids. When peptides contain more than 50 amino acids, they are usually called proteins.
Proteins
Proteins are the most diverse group of chemical compounds in the body. The average adult contains around eleven kilograms of protein. They are the building blocks of the body, and it is therefore important to get a steady supply. Animal products such as fish, meat, milk and eggs are particularly good sources of high-quality protein, and legumes such as peas and beans are also a good source of protein.
Enzymatic protein hydrolysis
Proteins can be extracted from residual biomass in a number of ways. One well-known method is boiling broth from bones. Other options include using acids or bases to break down and release the protein. When we opt to use enzymes to do this job, it’s because enzymes act as “scissors” that cut the proteins into smaller and more water-soluble peptides.
Different enzymes also have different “preferences” for where they want to make these cuts, so by choosing a particular enzyme for a particular task, it is – at least in principle – possible to tailor exactly what kind of peptides you want to make.
In an enzymatic hydrolysis process, the protein in the residual biomass is separated into different products, or “phases”:
Water phase
The water phase consists of proteins, peptides and water-soluble compounds. From the water phase, it is possible to make peptide concentrates (called protein hydrolysates) and extract antioxidants, water-soluble vitamins and other fine chemicals from the raw materials. These can be sold to various markets, such as the food industry, feed industry, health foods, cosmetics, manufacturing and medicine.
Fatty phase
The fatty phase consists of oils and fat-soluble compounds. Some of the fat-soluble compounds in the fatty phase are discarded, while others, such as fat-soluble vitamins, are valuable and can be used. Marine oils contain high-quality polyunsaturated fatty acids, and there is a huge market for such oils.
Solid phase
The solid phase consists of solids, such as bones and shells, which have not been dissolved or removed by the process. These solids can be used to make products such as bone meal, shell meal and the valuable components gelatin and collagen.
Valuable products
In addition to the high utility value of the fats and bone meal from this process, protein hydrolysates have many different possible uses, including as:
- Feed and pet food
- Protein enhancers in mince products, dry soups, baby foods, bread and more
- Flavour enhancers
- Sports and recovery drinks
- Bioactive ingredients in health food products / medicines
- Cosmetics
- Functional ingredients (gelatin) in food and other products
- Growth media for cells, bacteria and moulds for the production of new products
