scholarly journals SCREENING OF ASPERGILLUS FUNGI FOR EXTRA CELLULAR PROTEASE AND COLLAGENASE PRODUCTION

REPORTS ◽  
2020 ◽  
Vol 2 (330) ◽  
pp. 36-40
Author(s):  
R.K. Blieva ◽  
A.K. Kalieva ◽  
Zh.B. Suleimenova ◽  
A.S. Zhakipbekova ◽  
I.E. Tapenbayeva
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Meat Industry ◽  
Improve Quality ◽  
Meat Processing ◽  
Enzyme Preparations ◽  
Technological Processes ◽  
Fungal Association ◽  
Selection Of

Protease and collagenase are the most important enzymes used for the processing of meat raw materials. In the meat industry, proteolytic enzymes are used to accelerate the maturation of meat and increase its yield. The use of enzyme preparations in meat processing makes it possible to rationally use meat raw materials, intensify technological processes, improve quality and expand the range of products. Collagenase, unlike protease, acts on those connective proteins of meat raw materials that determine its stiffness, breaking down hard-hydrolyzable and non-digestible collagen. The aim of this study was selection of strains of industrially valuable micromycetes from the collection of micromycetes that have the ability to synthesize extracellular protease and collagenase and create a fungal association. A comparative characterization of 7 strains of micromycetes of the genus Aspergillus and Penicillium - potential producers of protease and collagenase enzymes, was carried out. A. awamori 16 and A. awamori 22 showed the highest clearance zones and was used for further studies. The clearance zones of casein of A. awamori 16 on day 5 were 22.8 mm, and collagen 20.8 mm, while the clearance zones of casein of A. awamori 22 were 20.1 mm, and collagen - 19.1 mm.

scholarly journals Experience of biotechnology method applications in meat processing industry

2020 ◽  
Vol 17 ◽  
pp. 00197
Author(s):  
Maksim M. Danyliv ◽  
Olga A. Vasilenko ◽  
Olga N. Ozherelyeva ◽  
Ekaterina B. Stanislavskaya
Keyword(s):  
Food Security ◽  
Russian Federation ◽  
Raw Materials ◽  
Meat Products ◽  
Animal Origin ◽  
Low Grade ◽  
Meat Industry ◽  
Meat Processing ◽  
Enzyme Preparations ◽  
The Russian Federation

Nowadays one of the main regulatory documents governing the future of food production in Russia is the “Food Security Doctrine of the Russian Federation” formulated in order to implement the state economic policy in the field of ensuring food security of the Russian Federation, aimed at reliable provision of the country’s population with food products, the development of domestic agricultural and fishery complexes. In the past 40 years, the use of nano- and biotechnologies in the processing of animal and fish raw materials has been widely developed. A large number of scientific studies are aimed at biotechnology method applications in the production of meat products, in particular the use of enzyme proteolytic preparations. The aim of the research presented in this article was to study the dynamics of the hydrolysis of water-, saltand alkali-soluble fractions of low-grade beef and lamb proteins with Megaterin, an enzyme preparation of animal origin. The fulfilled studies allow more precise approach to the use of enzyme preparations for the processing of basic raw materials by the meat industry.

scholarly journals Characterization of Proteolytic and Collagenolytic Enzymes from the Larvae of Lucilia cuprina, the Sheep Blowfly

1988 ◽  
Vol 41 (2) ◽  
pp. 269 ◽  
Author(s):  
VM Bowles ◽  
PR Carnegie ◽  
RM Sandeman
Keyword(s):  
Ethylenediaminetetraacetic Acid ◽  
Proteolytic Enzymes ◽  
Chelating Agent ◽  
Collagenolytic Activity ◽  
Enzyme Preparations ◽  
Molecular Weights ◽  
Highly Active ◽  
Wide Range ◽  
Secretory Enzyme

Isoelectric focusing was used to characterize proteolytic enzymes in homogenate and excretory-secretory preparations of the larvae of L. cuprina, the sheep blowfly. Zymogram overlays showed that the larvae produce a number of highly active proteases which have a wide range of isoelectric points and molecular weights. The alkaline and neutral pI proteases were inhibited by phenylmethyl-sulfonylfluoride, leupeptin and aprotinin; this indicated the presence of serine in the active site. Pepstatin and the metal chelating agent ethylenediaminetetraacetic acid had no effect Oil the activity of any of the proteases. Optimal pH for activity of the proteases was between 7 and 8. In addition, the proteases were found to be heat labile. Digestion of collagen fibrils confirmed the existence of collagenolytic activity in the excretory-secretory enzyme preparations. It is suggested that these enzymes may be involved in the nutrition of the larvae and in the pathogenesis of the lesion on the skin.

scholarly journals Adaptation of nutria meat to industrial technologies of the meat industry

2020 ◽  
Vol 6 (1) ◽  
pp. 31-36
Author(s):  
K. O. Rodionova ◽  
A. P. Paliy ◽  
I. V. Yatsenko ◽  
A. P. Palii
Keyword(s):  
Raw Materials ◽  
Import Substitution ◽  
Raw Material ◽  
Meat Industry ◽  
Meat Processing ◽  
Internal Organs ◽  
Physicochemical Composition ◽  
Fat Deposits ◽  
Rounded Form ◽  
The Difference

This research is to determine the features of identification of products of the slaughter of nutria while post-slaughter veterinary-sanitary control, to assess the slaughtered yield, to study the peculiarities of the chemical and biochemical composition of the products of the slaughter of nutrias. This will allow, under the conditions of import substitution, to extend the source of raw materials for the production of sausage products and assortment of meat ready-to-cook foods. This paper represents the results of the veterinary and sanitary assessment of nutria meat as a prospective raw material for the meat processing industry in Ukraine. The peculiarities of identification of slaughter products of nutria are determined by the presence of fat deposits, rounded form lipoma, and the structure of internal organs while post-slaughter veterinary and sanitary control of nutrias’ carcasses. It is proved, nutrias have been shown to have a sufficiently high slaughter yield of 57.5 ± 2.3% as compared to rabbits. It has been proven that nutria has a fairly high lethal yield compared to a crawl. The difference in the slaughter rate of female and male species was negligible and was 4.5 ± 1.4%. Nutrias’ Meat Index is 4.9 ± 0.7. The high content of flesh on the spinal-chest and the thigh makes it possible to recommend these parts to produce portion (pieces) semi-finished products According to physicochemical composition nutria meat is characterized by an increased content of moisture (90.27 ± 2.18%), high content of protein (20.82 ± 1.15%) and low content of fat (8.34 ± 0.71%), which makes it possible to attribute this kind of meat to dietary

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

scholarly journals BIOTECHNOLOGICAL APPROACHES IN PROCESSING OF SECONDARY RAW MATERIALS OF MEAT INDUSTRY

2018 ◽  
Vol 15 (30) ◽  
pp. 717-724
Author(s):  
E. E. KURCHAEVA ◽  
V. I. MANZHESOV ◽  
I. V. MAKSIMOV ◽  
V. L. PASHCHENKO ◽  
S. Y. CHURIKOVA ◽  
...  
Keyword(s):  
Economic Efficiency ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Farm Animals ◽  
Processed Meat ◽  
Industrial Complex ◽  
Meat Industry ◽  
Meat Processing ◽  
Processing Plants

The radical change in the quality of the processed meat raw materials, which does not meet the standards, calls for the necessity to apply biotechnology methods in order to improve the quality and obtain high nutritional and biological value of manufactured products in compliance with the requirements set for functional food. The use of starter cultures to perform biomodification of cattle by-products makes it possible to provide the rationale for the use of low-value secondary meat raw materials in order to expand the manufacturing range and increase the economic efficiency of meat-processing plants. This article aims to, first, review the approaches towards the development of new forms of biologically complete and environmentally safe sources of raw materials to increase the economic efficiency and reduce costs at meat-processing plants of the agro-industrial complex of the Central Black Earth region and, second, to substantiate the selection and purposefully apply bifidobacteria as part of the consortium for biotransformation of proteins of the rumen of farm animals. As a result of the research, the technology of rumen modification was suggested aimed at its further use as part of meat products, primarily, minced convenience meat products. The article data can be used to develop manufacturing formulas at meat-processing plants and also be useful for process engineers and scientists working in the food industry.

scholarly journals AUTOMATED TECHNOLOGICAL PROJECTION OF CLASSIFICATION PROCESSES OF DRY DISPERSIVE MATERIALS

2021 ◽  
pp. 15-21
Author(s):  
Ivan Sevostianov ◽  
Oleksii Tokarchuk ◽  
Maryna Pidlypna
Keyword(s):  
Food Processing ◽  
Raw Materials ◽  
Mass Density ◽  
Wide Spread ◽  
Technological Processes ◽  
Processed Material ◽  
Effective Technology ◽  
Selection Of

Processes of classification (separation) of dry and damp dispersive materials are wide spread in metallurgy, construction, agriculture, in chemical, food, processing industry and in other branches. Therefore, constructors and technologists pay a lot of attention for rationalization of these processes and equipment for their realization in direction of increase of productivity and quality of classification, reliability of machines, decrease of power-consuming. In last decades in Ukraine with development of small and middle farming enterprises there is a tendency of increase of variety of grain raw materials by kinds, grades, humidity, sizes, mass, density and volume of particles. All this should consider food and processing enterprises which often work in quite intensive regime in a period of harvest. So, in last time there become more strong demands to efficiency of technological preparation of processes classification for selection of most rational method, equipment and regimes of processing with consideration of parameters of raw materials and demands of further technological processes (grinding, mixing, heating, cooking, frying etc). Because of that, there will be useful a method of automated technological projection of classification processes of dry dispersive materials, proposed in this article. The method allows to elaborate most effective technology of classification with consideration of volume of output program, time for its fulfilment, geometrical and structural-mechanical properties of processed material, characteristics of available equipment for classification and criterions of efficiency of elaborated technology – productivity and specified operational expenses for its realization. The method can be used as a base for elaboration of a computer program of automated synthesis and analysis of rational technological processes of classification of grain raw materials.

scholarly journals Economically viable isolation and characterization of oleanolic acid from Eugenia caryophyllus (Spreng.)

2020 ◽  
Vol 48 (1) ◽  
Author(s):  
Nilesh B. Banarase ◽  
◽  
Chanchal D. Kaur ◽  
Keyword(s):  
Oleanolic Acid ◽  
Dry Matter ◽  
Raw Materials ◽  
Cost Effective ◽  
Nmr Studies ◽  
Pharmacological Activities ◽  
Isolation And Characterization ◽  
Viable Method ◽  
Selection Of

Oleanolic acid is an interesting molecule found widespread throughout the plant kingdom with promising pharmacological activities. However, the utilization of oleanolic acid in the modern therapy is quite difficult due to the lack of proper isolation method and selection of commercially available raw materials. In the present study, the new economically viable method for the isolation of oleanolic acid from flower buds of Eugenia caryophyllus (Spreng.), commonly known as clove bud, was developed. The yield of oleanolic acid was found to be 1.8 g/ 100 g dry matter (1.8%). The isolated oleanolic acid was characterized by DSC, TLC, FTIR, ESI-HRMS, and NMR studies. The purity of isolated oleanolic acid was determined by HPLC studies, and it was found to be 97.7% pure. The method so developed is simple and cost-effective with industrial applicability.

scholarly journals Design and Characterization of a Novel Fermented Beverage from Lentil Grains

Foods ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 893
Author(s):  
Michela Verni ◽  
Chiara Demarinis ◽  
Carlo Giuseppe Rizzello ◽  
Federico Baruzzi
Keyword(s):  
Proteolytic Enzymes ◽  
Antinutritional Factors ◽  
Soluble Proteins ◽  
Enzyme Preparations ◽  
Raffinose Oligosaccharides ◽  
Ph Values ◽  
Fermented Beverage ◽  
Substrate Ratio ◽  
First Time

The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus strains. Protein enzymatic hydrolysis, carried out with four commercial food grade enzyme preparations, showed that bromelin, at the enzyme to substrate ratio of 10%, was the best solution to produce this novel beverage. Even though the seven Lactobacillus strains were all able to ferment aqueous extract within 24 h, L. acidophilus ATCC 4356, L. fermentum DSM 20052 and L. paracasei subsp. paracasei DSM 20312 showed the highest growth rate and the lowest pH values. In fermented lentil-based beverages, the antinutritional factor phytic acid decreased up to 30%, similarly, the highest reduction in raffinose oligosaccharides content reached about 12% the initial concentration. It is worthy of note that the viable density of all strains remained higher than 7 log cfu/mL after 28 days of cold storage. The results here reported show for the first time the possibility to obtain a probiotic lentil-based beverage rich in soluble proteins, peptides and amino acids with low content in main antinutritional factors.

scholarly journals Selection of enzyme preparations and temperature-time regimes of water-heat and enzymatic treatment in the development of complex technology of processing of grain raw materials

2019 ◽  
Vol 81 (1) ◽  
pp. 112-119
Author(s):  
N. V. Zueva ◽  
G. V. Agafonov ◽  
M. V. Korchagina ◽  
A. N. Dolgov ◽  
A. E. Chusova
Keyword(s):  
Raw Materials ◽  
Enzymatic Treatment ◽  
Comparative Characteristic ◽  
Enzyme Preparations ◽  
Complex Technology ◽  
Temperature Time ◽  
Selection Of

The article studies the selection of enzyme preparations of amilolitichesky action intended for receiving a starchy mash with the increased content of solids after release of gluten from it are conducted. Also comparative characteristic of the main indicators of quality of the distiller's beer received on estimated and classical technology was carried out, varying dosages of osakharivayushchy fermental medicines from 2 to 8 units of GLA/g of conditional starch. Process of a sbrazhivaniye of the concentrated mash depending on a dosage of the osakharivayushchy fermental medicine Biozim 800 L is studied.

scholarly journals Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

2010 ◽  
Vol 2010 ◽  
pp. 1-8 ◽  
Author(s):  
Anne y Castro Marques ◽  
Mário Roberto Maróstica ◽  
Gláucia Maria Pastore
Keyword(s):  
Consumer Demand ◽  
Proteolytic Enzymes ◽  
Meat Products ◽  
Meat Industry ◽  
Meat Processing ◽  
Environmental Improvements ◽  
Low Salt

The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

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