Obtaining Enzymatic Protein and Lipid Hydrolysates from Byproducts of the Meat Processing Industry

Development of methods for recycling the byproducts of food industry is one of the most important areas of biotechnology. Fat- and keratin-containing byproducts (horns, hooves, and feathers of slaughtered animals) are the most valuable because they are rich in biologically active substances; in addition, their processing makes meat processing industry more environmentally pure. The purpose of this study was to develop the methods for increasing the efficiency of enzymatic hydrolysis of industrial substances with technical preparations of hydrolases. The results of the study have been used for developing kinetic models of the processes and determining their optimal conditions ensuring a degree of substrate conversion of at least 95%. Methods for intensification of these enzymatic processes with the use of alkyl hydroxybenzenes have been suggested that allow both the expenditure of the enzymatic preparation (EP) and the duration of enzymatic hydrolysis to be decreased (by a factor of four). Hydrolysis at increased temperatures (55-65 degrees C) decreases the risk of extraneous microflora growth, making it unnecessary to maintain aseptic conditions during hydrolysis and permitting the use of less elaborate equipment. It has been demonstrated that alkyl hydroxybenzenes can be used to increase the efficiency of enzymatic processes using technical oxidases and hydrolases. The results of the study may be used at meat processing plants to organize the production of highly competitive, valuable products based on enzymatic hydrolysates through recycling the byproducts of the major processes.