Study of lysate activity to modificate collagene raw materials to use in sausage mixture

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production

Enzymatic Hydrolysis of Soy Protein

Soy continues to be one of the top sources of vegetable protein. Structurally modified soy proteins and processed products are used as part of functional foods. Enzymatic hydrolysates of food proteins have different degrees of hydrolysis and functional profiles, hence the constant search for the optimal hydrolysis parameters. The present research objective was to design a two-stage enzymatic conversion process of soy protein using mathematical methods, as well as to evaluate the antioxidant properties of the hydrolysate in laboratory conditions. Soy protein isolate was tested to define the maximal value of the hydrolysis degree. It underwent a series of two-factor experiments in the presence of pepsin and trypsin. The study focused on the hydrolysis time and the enzyme-substrate ratio. The results were optimized using the response surface methodology in MathCad 15. The total antioxidant activity of the hydrolysate during hydrolysis was determined on a Tsvet-Yauza-01-AA chromatograph using the amperometric method. For the pepsin test, the processing time was 7 h and the enzyme-to-substrate ratio was 1:22. For the trypsin test, the time was 7 h and the ratio was 1:30. The mathematical modeling revealed the following optimal parameters. The first stage involved hydrolysis with pepsin for 5 h at an enzyme-to-substrate ratio of 1:20; the second stage involved hydrolysis with trypsin for 3 h at an enzyme-to-substrate ratio of 1:19. The resulting hydrolysate demonstrated 88% hydrolysis. The highest summary antioxidant activity was registered after 5 h of hydrolysis and amounted to about 250 mg/100 mL. The resulting enzymatic hydrolysate of soy protein can be used as a food component or an antioxidant feed additive. The obtained peptides can immobilize essential microelements, e.g., Zn, I, and Se, as well as produce polyvalent complexes. Further studies will be aimed at the residual antigenicity of the hydrolysate and other functional indicators

Rosa davurica Pall., Rosa rugosa Thumb., and Rosa acicularis Lindl. originating from Far Eastern Russia: Screening of 146 chemical constituents in three species of the genus Rosa

Rosa rugosa Thumb., Rosa davurica Pall., and Rosa acicularis Lindl. contain a large number of target analytes which are bioactive compounds. High performance liquid chromatography (HPLC), in combination with the ion trap (tandem mass spectrometry), was used to identify target analytes in MeOH extracts of R. rugosa, R. davurica, and R. acicularis, originating from the Russian Far East, Trans-Baikal Region, and Western Siberia. The results of initial studies revealed the presence of 146 compounds, of which 115 were identified for the first time in the genus Rosa (family Rosaceae). The newly identified metabolites belonged to 18 classes, including 14 phenolic acids and their conjugates, 18 flavones, 7 flavonols, 2 flavan-3-ols, 2 flavanones, 3 stilbenes, 2 coumarins, 2 lignans, 9 anthocyanins, 3 tannins, 8 terpenoids, 3 sceletium alkaloids, 4 fatty acids, 2 sterols, 2 carotenoids, 3 oxylipins, 3 amino acids, 5 carboxylic acids, etc. The proven richness of the bioactive components of targeted extracts of R. rugosa, R. davurica, and R. acicularis invites extensive biotechnological and pharmaceutical research, which can make a significant contribution both in the field of functional and enriched nutrition, and in the field of cosmetology and pharmacy