Study of the effect of enzymes on protein hydrolysis to obtain protein hydrolysate

The aim of the work is to develop technological modes and parameters for obtaining dry peptone based on protein hydrolysis with increased biological activity. The main areas of research are studies on the influence of the hydrolyzing action of the enzyme complex of animal proteases on changes in the properties of meat and fish raw materials. The article presents the results of studying the effect of hydrolysis duration on the quality of protein hydrolysate. Optimal technological modes and parameters of enzymatic hydrolysis of raw materials (substrate and enzyme concentrations, pH value, temperature, process time) are determined to achieve the depth of hydrolysis. The physicochemical, organoleptic, and biochemical parameters of the hydrolysate were studied. It was established that the quality parameters of the protein hydrolysate correspond to the requirements of regulatory documents. The studies used generally accepted chemical, organoleptic, and biochemical methods. The research results will be used in protein hydrolysis during the processing of livestock raw materials. Involving by-products in production allows for the maximum extraction of all valuable components of raw materials. The practical significance of the work lies in obtaining a high-quality hydrolysate with optimal physicochemical and biochemical properties, using an enzymatic-acid method of processing protein-containing raw materials, which allows increasing the depth of hydrolysis and ensuring the yield of the target product.