Functional Properties of Veal Bone Hydrolysates

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Abstract
Meat hydrolysates were prepared from crushed veal bone residues, using a commercial preparation of Bacillus subtilis (55°C, pH 7.0). Influence of degree of hydrolysis (DH = 4.0; 5.0; 5.6; 6.2, 8.2%) on functional properties of freeze‐dried hydrolysates was studied as compared to sodium caseinate and gelatin, for possible use as natural stock bases for soups, sauces and ready‐cooked dishes. Limited proteolysis was controlled using pH‐stat and the trinitrobenzene sulfonic acid (TNBS)‐methods with strong correlation. Partial hydrolysis improved protein solubility more than 74% over a wide pH range. Emulsifying capacity (EC), activity (EA) and stability (ES) were determined by conductivity measurements. EC and EA increased with protein concentration ranging from 0.025 to 0.25%, while EC decreased with DH. Correlations were high between EA, EC, DH, and adsorption rate.