Protein Recovery from Veal Bones by Enzymatic Hydrolysis

Enzymatic hydrolysis (commercial enzyme) was applied to crushed bones in a batch reactor. The extraction was modeled using a Doehlert design. The effects of temperature (five levels ranging from 40 to 60°C), pH (seven levels from 5.7 to 7.5), enzyme concentration (seven levels from 20 to 80 g.kg ‐1 protein), hydrolysis time (seven levels from 30 to 180 mn) and protein concentration (three levels from 60 to 90 g.kg ‐1 mixture) were studied. Response surface methodology (RSM) predicted changes in protein yield and hydrolysis degree. Duration and enzyme concentration were the most important parameters, whereas pH and temperature exhibited no significant effects. Inhibition was observed over 80 g.kg ‐1 of protein concentration.