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Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat

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Abstract

The meat portion directly attached to bovine hides (fleshing meat) is a by-product of leather industry that is a potential new source of proteins. In literature different enzymatic and chemical methods have been proposed to hydrolyze and solubilize fleshing meat. Enzyme hydrolysis is preferable for the mildness and the lower environmental impact. Enzymatic hydrolysates have never been deeply characterized, nor the specific enzyme efficiency, deeply investigated. In this study, the activity of six proteolytic enzymes was tested in order to determine their efficiency in solubilizing fleshing meat and to characterize at the molecular level the composition of the nitrogen fraction of the obtained hydrolysates. Total nitrogen content and the degree of hydrolysis were determined by Kjeldhal and o-phthaldialdehyde (OPA) methods. Amino acids and peptides were analysed by high performance liquid chromatography (HPLC) and mass spectrometry techniques. The results showed that papain and Alcalase appear to be the most efficient enzymes, and the corresponding hydrolyzates were rich in peptides and amino acids characteristic of collagen, notably absent in the hydrolyzates obtained with other enzymes. Thus, the ability to efficiently hydrolyze collagen seems to be related to the efficiency in fleshing meat hydrolysis.

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Acknowledgements

This research has been carried out with the financial support by Cluster Agrifood Project 4 “Sustainability of the Italian food chain”, (Project So.FI.A CTN01_00230_450760). INALCA Industria Alimentari Carni Spa is gratefully acknowledged for the technological support and for the samples supply. Dr Andrea Faccini is gratefully acknowledged for LTQ-Orbitrap analyses made at the Interdepartmental Centre for Measures “G. Casnati” of the University of Parma.

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Authors and Affiliations

  1. Department of Food and Drug Science, University of Parma, via Parco Area delle Scienze 49/a, 43123, Parma, Italy

    Cecilia Anzani, Barbara Prandi, Tullia Tedeschi, Arnaldo Dossena & Stefano Sforza

  2. Laboratory of Food Chemistry, Wageningen University, P.O. BOX 17, 6700 AA, Wageningen, The Netherlands

    Peter A. Wierenga & Stefano Sforza

  3. Inalca Spa, via Spilamberto 30/c, 41014, Castelvetro, Modena, Italy

    Chiara Baldinelli & Giovanni Sorlini

Authors
  1. Cecilia Anzani
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  2. Barbara Prandi
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  3. Tullia Tedeschi
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  4. Chiara Baldinelli
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  5. Giovanni Sorlini
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  6. Peter A. Wierenga
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  7. Arnaldo Dossena
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  8. Stefano Sforza
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Correspondence to Stefano Sforza.

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Anzani, C., Prandi, B., Tedeschi, T. et al. Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat. Waste Biomass Valor 9, 1113–1119 (2018). https://doi.org/10.1007/s12649-017-9866-4

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