International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us

IJSTR >> Volume 4 - Issue 1, January 2015 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Enteral Tube Feeding Nutritional Protein Hydrolysate Production Under Different Factors By Enzymatic Hydrolysis

[Full Text]



Nguyen ThiQuynhHoa, Nguyen Ngoc Phuong Diem, Nguyen Phuoc Minh, Dong ThiAnh Dao



Keywords: fat removal, protein hydrolysis, protein hydrolysate, tube feeding



Abstract: Hydrolysis of proteins involves the cleavage of peptide bonds to give peptides of varying sizes and amino acid composition. There are a number of types of hydrolysis; enzymatic, acid or alkali hydrolysis. Chemical hydrolysis is difficult to control and reduces the nutritional quality of products, destroying L-form amino acids and producing toxic substances such as lysino-alanine. Enzymatic hydrolysis works without destructing amino acids and by avoiding the extreme temperatures and pH levels required for chemical hydrolysis, the nutritional properties of the protein hydrolysates remain largely unaffected. In this research, we investigate the fat removal and protein hydrolysis from pork meat to produce the enteral tube feeding nutritional protein hydrolysate for patient. Our results are as follows: meat moisture 75.1%, protein 22.6%, lipid 1.71%, ash 0.5%, vitamin B1 1.384mg/100g; n – hexantreatment at 80oCin 45 minutes and drying 30 minutes in 90oC.Viscosity of the hydrolysate is very low 2.240 ± 0.092 cPand high degree of hydrolysis 31.390 ± 0.138 %. The final protein powder has balance nutritional components and acid amines; low microorganisms, which are safety for human consumption.



[1] Alvaro Villanueva, Javier Vioque, Raúl Sánchez-Vioque, Alfonso Clemente, Juan Bautista and Francisco Millán. Production of an extensive sunflower protein hydrolysate by sequential hydrolysis with endo- and exo-proteases. Grasas y Aceites Vol. 50. Fase. 6 (1999), 472-476.

[2] Amiza,M.A,Kong,Y.L.and Faazaz,A.L.“Effectsof degreeof hydrolysisonphysicochemicalpropertiesofCobia(Rachycentroncanadum)framehydrolysate,”InternationalFoodResearchJournal,vol.19,pp.59–66,2012.

[3] Amiza,M.A.,NurulAshikin,S.andFaazaz,A.L.Optimizationofenzymaticproteinhydrolysisfromsilvercatfish(Pangasiussp.)frame.InternationalFoodResearchJournal,vol.18,pp.775-781,2011.

[4] A.M. Liceaga-Gesualdo and E.C.Y. Li-Chan. Functional Properties of Fish Protein Hydrolysate from Herring (Clupeaharengus).Journal of Food Science Volume 64, Issue 6, pages 1000–1004, November 1999

[5] Anssi H Manninen. Protein hydrolysates in sports nutrition. Nutrition & Metabolism 2009, 6:38.

[6] Aoife L. McCarthy, Yvonne C. O’Callaghan and Nora M. O’Brien. Protein Hydrolysates from Agricultural Crops—Bioactivity and Potential for Functional Food Development. Agriculture 2013, 3, 112-130.

[7] Clemente, A. Enzymatic protein hydrolysates in human nutrition. Trends Food Sci. Tech. 2000, 11, 254–262.

[8] DinizAM,MartinAM.Optimizationofnitrogenrecoveryintheenzymatichydrolysisofdogfish(Squalusacanthias)protein:Compositionofthehydrolysates. IntJFoodSciNutr,vol.48,pp.191–200,1997.

[9] Frokjaer, S. Use of hydrolysates for protein supplementation. Food Technol. 1994, 48, 86–88.

[10] Grimble, G.; Keohane, P.; Higgins, B.; Kaminski, M., Jr.; Silk, D. Effect of peptide chain length on amino acid and nitrogen absorption from two lactalbuminhydrolysates in the normal human jejunum. Clin. Sci. 1986, 71, 65–69.

[11] Grimble GK: Mechanisms of peptide and amino acid transport and their regulation. In Proteins, Peptides and Amino Acids in Enteral Nutrition Edited by: Furst P, Young V. Basel: Karger and Nestec; 2000:63-88.

[12] Hartmann, R.; Meisel, H. Food-derived peptides with biological activity: From research to food applications. Curr. Opin. Biotech. 2007, 18, 163–169.

[13] ImeldaWingYanCheung.BitternessinEnzymaticallyProducedHydrolysatesofCommercialShrimp(Pandolopsisdispar)ProcessingWaste.TheUniversityofBristishColumbia,2007.

[14] JiaJianping,YangangZhou,JianzhangLu,AiyingChen,YuezhongLiandGaoliZheng.“EnzymatichydrolysisofAlaskapollack(Theragrachalcogramma)skinandantioxidantactivityoftheresulting hydrolysate,”SciFoodAgric, vol. 90,pp.635–640,2010.

[15] MurnaMuzaifa,NoviSafriani,FahrizalZakaria.Productionofproteinhydrolysatefromfshby-productpreparedbyenzymatichydrolysis.InternationalJournaloftheBiofuxSociety,vol.5,issue1,pp.36–39,2012.

[16] Nagodawithana, T.W.; Nelles, L.; Trivedi, N.B. Protein hydrolysates as hypoallergenic, flavors and pallatants for companion animals. In Protein Hydrolysates in Biotechnology; Springer Dordrecht Heidelberg: New York, NY, USA, 2010; pp. 191–207.

[17] NilsangS,LertsiriS,SuphantharikaM,AssavanigA.Optimizationofenzymatichydrolysisoffishsolubleconcentratebycommercialproteases. JFoodEng, vol.70,pp. 571–578, 2005.

[18] P.M.Nielsen,D.Petersen,andC.Dambmann.ImprovedMethodforDeterminingFoodProteinDegreeofHydrolysis.JournalOfFoodScience,vol. 66, no. 5, pp.642– 646, 2001.

[19] Schaafsma, G. Safety of protein hydrolysates, fractions thereof and bioactive peptides in human nutrition. Eur. J. Clin. Nutr. 2009, 63, 1161–1168.

[20] See,S.F.,Hoo,L.L.andBabji,A.S.OptimizationofenzymatichydrolysisofSalmon(Salmosalar) skinbyAlcalase,InternationalFoodResearchJournal,vol.18,no.4,pp.1359–1365, 2011.

[21] SouissiN.,AliBougatefA.,YousraT.E.,NasriM. BiochemicalandFunctionalPropertiesofSardinella(Sardinellaaurita)By-ProductHydrolysates.FoodTechnolBiotechnol,vol.45,no.2,pp.187-194,2007.