Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: A010
DOI: https://doi.org/10.24326/ICDSUPL4.A010
Published online: 9 April 2025
ICDSUPL, 4, A010 (2025)
Analysis of the properties of physiologically active hydrolysates from animal by-products
Ignė Juknienė1*, Jūratė Stankevičienė1, Aistė Stankūnaitė1, Marijona Šumskienė2, Gintarė Zaborskienė1
1 Department of Food Safety and Quality, Lithuanian University of Health Sciences, Veterinary Academy, Tilžės 18, Kaunas, LT-47181, Lithuania
2 Culinary Art and Wellness Laboratory, Alytus Steam Open Access Center, Kauno Higher Education Institution, Alytus Faculty, Studentų 17, LT-62252, Alytus, Lithuania
* Corresponding author: igne.jukniene@lsmu.lt
Abstract
The utilization of animal by-products for bioactive peptide production is a promising and sustainable approach in the food and nutrition industry. Meat by-products serve as a valuable raw material to produce high-value-added components, such as bioactive peptides, contributing to sustainability. In this study, porcine livers and hearts classified as third-category meat by-products, as well as edible meat by-products that showed no changes after veterinary postmortem examination, were selected. Hydrolysis was performed using pepsin and papain at three different time intervals: 3, 6, and 24 hours. The pH of the samples was determined using the EN ISO 2917:2002 standard technique. The optimal pH values for enzymatic hydrolysis were established for papain (pH = 6) and pepsin (pH = 2.5). When comparing hydrolysis times of 3 hours and 24 hours, the pH values of porcine hearts and livers (edible organs and category 3 meat by-products) treated with papain and pepsin enzymes showed a significant decrease (p < 0.05). However, no significant effect on pH was observed at 3 and 6 hours (p > 0.05). The influence of hydrolysis duration and enzyme type on the degree of hydrolysis (DH) was assessed. The highest DH value (33.56 ± 0.31) was observed in porcine hearts after 24 hours of hydrolysis with pepsin. The assessment of antiradical activity involved the quantification of DPPH• and ABTS•+. Porcine liver hydrolysates treated with papain for 24 hours exhibited the highest radical scavenging activity: ABTS•+ (97.2 ± 1.79%) and DPPH• (92.07 ± 2.23%) (p < 0.05). Peptides from porcine livers and hearts were identified and quantified using SWATH-MS technology. The most abundant peptides associated with antioxidant capacity were WGKVNVDEVGGEALGRL, WGKVNVDEVGGEAL, and GLWGKVNVDEVGGEALGRL from beta hemoglobin.
Keywords: hydrolysates, peptides, enzymatic hydrolysis
How to cite
I. Juknienė, J. Stankevičienė, A. Stankūnaitė, M. Šumskienė, G. Zaborskienė, 2025. Analysis of the properties of physiologically active hydrolysates from animal by-products. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.A010