Insights into the improvement of the enzymatic hydrolysis of bovine bone protein using lipase pretreatment

Yumei Yao; Mengyan Wang; Ye Liu; Lujia Han; Xian Liu

doi:10.1016/j.foodchem.2019.125199

Insights into the improvement of the enzymatic hydrolysis of bovine bone protein using lipase pretreatment

Food Chem. 2020 Jan 1:302:125199. doi: 10.1016/j.foodchem.2019.125199. Epub 2019 Jul 25.

Authors

Yumei Yao¹, Mengyan Wang², Ye Liu³, Lujia Han⁴, Xian Liu⁵

Affiliations

¹ Key Laboratory of Biomass and Bioprocessing Engineering, Ministry of Agriculture, College of Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: Yaoao@cau.edu.cn.
² Key Laboratory of Biomass and Bioprocessing Engineering, Ministry of Agriculture, College of Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: wangmy@cau.edu.cn.
³ Key Laboratory of Biomass and Bioprocessing Engineering, Ministry of Agriculture, College of Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: liuye2017@cau.edu.cn.
⁴ Key Laboratory of Biomass and Bioprocessing Engineering, Ministry of Agriculture, College of Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: hanlj@cau.edu.cn.
⁵ Key Laboratory of Biomass and Bioprocessing Engineering, Ministry of Agriculture, College of Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: lx@cau.edu.cn.

PMID: 31400699
DOI: 10.1016/j.foodchem.2019.125199

Abstract

Animal bones are a high-quality source of protein and comprehensive nutrients and improper handling can cause resource wasting and environmental issues. Pretreatment before enzymatic hydrolysis of bone could significantly improve the enzymolytic efficiency, which is an essential step to achieve high value-added utilization of bones. This study investigated the effect of lipase pretreatment on the enzymatic hydrolysis of bones. The degree of hydrolysis after lipase pretreatment was 12.58%, which was 8.19% higher than that without pretreatment. Lipase pretreatment was optimal at 9% substrate concentration and initial pH 7.5, with 0.08% lipase, followed by 4 h incubation at 40 °C. Mechanism analysis indicated that lipase pretreatment improved the enzymolytic efficiency by significantly decreasing the lipid content, and changing the surface structure and surface element content of C, N, and O, promoting the attachment of alkaline protease onto the sample. Overall, lipase pretreatment was an effective method to reduce the costs of production.

Keywords: Bovine bone protein; Enzymatic hydrolysis characteristics; Lipase pretreatment; Surface elements; Surface morphology.

MeSH terms

Animals
Bone and Bones / metabolism*
Cattle
Hydrolysis
Lipase / metabolism*
Proteins / metabolism*

Substances

Proteins
Lipase