Effects of enzymes on protein extraction and post-extraction hydrolysis of non-animal agro-industrial wastes to obtain inputs for cultured meat

Non-animal agro-industrial wastes have a diverse and valuable nutritional composition for the alternative protein market. In this study, extracting proteins and enzymatically obtaining hydrolysates from non-animal agroindustrial waste was evaluated as a possible route for producing cultured meat inputs. Protein extraction assisted by Viscozyme L (R) was analyzed for soybean and peanut meal. The protein extraction yield from these wastes increased considerably with the application of the enzyme and adjustments in the pH levels of the reaction medium. The residual protein extraction matrices were then subjected to enzymatic hydrolysis using different non-animal commercial enzymes. The application of Alcalase 2.4 L (R) proved to be the most suitable for maximizing the degree of hydrolysis, and optimizing the reaction conditions. The highest degree of hydrolysis obtained was 31.76 +/- 0.43% for the soybean meal protein extraction residue, and 30.59 +/- 1.68% for the peanut meal protein extraction residue; at 50 degrees C, pH 8.0 and enzyme:substrate ratio of 3.5% and 5.0%, respectively. The results showed that the application of enzymes can maximize the use of protein from non-animal agro-industrial wastes and gives rise to a low-cost route, with less environmental impact and with nutritional potential for the generation of inputs required for cultured meat.

Automated summary

This study evaluated the possibility of extracting proteins and obtaining hydrolysates from non-animal agro-industrial waste using enzymes for the production of cultured meat inputs. Results showed that the application of enzymes can maximize the use of protein from these wastes, providing a low-cost and environmentally friendly route with nutritional potential for cultured meat.