Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties

Pig bone residue is considered a potential source of hydrolysates from its protein with added value uses in the food industry. This work deals with the enzyme hydrolysis of pig bone protein. The conditions for extracting the protein hydrolysate were optimized and the equation obtained allowed samples with different degrees of hydrolysis (DH) to be extracted to study how the biological properties of in-vitro hydrolized protein affected digestibility, determination of the inhibitory activity of the angiotensin-converting enzyme and the antioxidant activity and its functional properties. It was found that the emulsifying capacity and emulsion stability increased at intermediate DH values, after which these properties decreased with the increase in DH. The in-vitro digestibility and angiotensin-converting enzyme (ACE) of the hydrolysates are also clearly affected by the DH. The amino acid composition of the hydrolized protein is also determined.

Automated summary

The study found that the emulsifying capacity and emulsion stability of in-vitro hydrolyzed protein increased at intermediate levels of hydrolysis, but decreased with higher levels of hydrolysis. Additionally, the in-vitro digestibility and angiotensin-converting enzyme (ACE) activity of the hydrolysates were significantly influenced by the degree of hydrolysis. The amino acid composition of the hydrolyzed protein was also determined in this research.