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Title	Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization
ID_Doc	25650
Authors	Prandi, B; Samaei, S; Beninati, F; Nardi, A; Tedeschi, T; Sforza, S
Title	Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization
Year	2024
Published	Poultry Science, 103, 8
Abstract	A signi ficant quantity of bone-rich poultry by-products must be disposed of by poultry processors. These products still contain a signi ficant amount of nutritionally valuable animal proteins. In the present work, a hydrolysis protocol was optimized to recover the protein fraction of bone-rich poultry by-products while simultaneously minimizing the amount of water required for hydrolysis (thus reducing drying costs) and recycling the hydrolytic broth up to 3 times, to reduce the cost of the proteolytic enzyme. The final hydrolysis conditions involved the use of (protease from B. licheniformis , >= 2.4 U/g; 0.5 V/w of raw material) and a hydrolysis time of 2 h at 65 degrees C. The protein hydrolysate obtained has a high protein content (79 -86%), a good amino acid pro file (chemical amino acid score equal to 0.7 -0.8) and good gastric digestibility (about 30% of peptide bonds are already hydrolyzed before digestion). This supports its use as an ingredient in food, pet food or animal feed formulations.
PDF	https://doi.org/10.1016/j.psj.2024.103924

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