Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats
In most cases, the unused by-products of venison, including deer tallow, are disposed of in rendering plants. Deer tallow contains essential fatty acids and can be used to prepare products for everyday food and advanced applications. This work aimed to process deer tallow into hydrolyzed products us...
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MDPI AG
2024-04-01
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| Series: | International Journal of Molecular Sciences |
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| author | Tereza Novotná Pavel Mokrejš Jana Pavlačková Robert Gál |
| author_facet | Tereza Novotná Pavel Mokrejš Jana Pavlačková Robert Gál |
| author_sort | Tereza Novotná |
| collection | DOAJ |
| description | In most cases, the unused by-products of venison, including deer tallow, are disposed of in rendering plants. Deer tallow contains essential fatty acids and can be used to prepare products for everyday food and advanced applications. This work aimed to process deer tallow into hydrolyzed products using microbial lipases. A Taguchi design with three process factors at three levels was used to optimize the processing: amount of water (8, 16, 24%), amount of enzyme (2, 4, 6%), and reaction time (2, 4, 6 h). The conversion of the tallow to hydrolyzed products was expressed by the degree of hydrolysis. The oxidative stability of the prepared products was determined by the peroxide value and the free fatty acids by the acid value; further, color change, textural properties (hardness, spreadability, stickiness, and adhesiveness), and changes at the molecular level were observed by Fourier transform infrared spectroscopy (FTIR). The degree of hydrolysis was 11.8–49.6%; the peroxide value ranged from 12.3 to 29.5 µval/g, and the color change of the samples expressed by the change in the total color difference (∆E*) was 1.9–13.5. The conditions of enzymatic hydrolysis strongly influenced the textural properties: hardness 25–50 N, spreadability 20–40 N/s, and stickiness < 0.06 N. FTIR showed that there are changes at the molecular level manifested by a decrease in ester bonds. Enzymatically hydrolyzed deer tallow is suitable for preparing cosmetics and pharmaceutical matrices. |
| first_indexed | 2024-04-24T10:42:12Z |
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| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-04-24T10:42:12Z |
| publishDate | 2024-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | International Journal of Molecular Sciences |
| spelling | doaj.art-4da397ca83c84e7789ff1828dbd3fb842024-04-12T13:20:22ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672024-04-01257400210.3390/ijms25074002Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified FatsTereza Novotná0Pavel Mokrejš1Jana Pavlačková2Robert Gál3Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech RepublicDepartment of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech RepublicDepartment of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech RepublicDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech RepublicIn most cases, the unused by-products of venison, including deer tallow, are disposed of in rendering plants. Deer tallow contains essential fatty acids and can be used to prepare products for everyday food and advanced applications. This work aimed to process deer tallow into hydrolyzed products using microbial lipases. A Taguchi design with three process factors at three levels was used to optimize the processing: amount of water (8, 16, 24%), amount of enzyme (2, 4, 6%), and reaction time (2, 4, 6 h). The conversion of the tallow to hydrolyzed products was expressed by the degree of hydrolysis. The oxidative stability of the prepared products was determined by the peroxide value and the free fatty acids by the acid value; further, color change, textural properties (hardness, spreadability, stickiness, and adhesiveness), and changes at the molecular level were observed by Fourier transform infrared spectroscopy (FTIR). The degree of hydrolysis was 11.8–49.6%; the peroxide value ranged from 12.3 to 29.5 µval/g, and the color change of the samples expressed by the change in the total color difference (∆E*) was 1.9–13.5. The conditions of enzymatic hydrolysis strongly influenced the textural properties: hardness 25–50 N, spreadability 20–40 N/s, and stickiness < 0.06 N. FTIR showed that there are changes at the molecular level manifested by a decrease in ester bonds. Enzymatically hydrolyzed deer tallow is suitable for preparing cosmetics and pharmaceutical matrices.https://www.mdpi.com/1422-0067/25/7/4002deer tallowby-productlipasemolecular researchprocessing conditionshydrolysis |
| spellingShingle | Tereza Novotná Pavel Mokrejš Jana Pavlačková Robert Gál Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats International Journal of Molecular Sciences deer tallow by-product lipase molecular research processing conditions hydrolysis |
| title | Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats |
| title_full | Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats |
| title_fullStr | Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats |
| title_full_unstemmed | Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats |
| title_short | Study of Processing Conditions during Enzymatic Hydrolysis of Deer By-Product Tallow for Targeted Changes at the Molecular Level and Properties of Modified Fats |
| title_sort | study of processing conditions during enzymatic hydrolysis of deer by product tallow for targeted changes at the molecular level and properties of modified fats |
| topic | deer tallow by-product lipase molecular research processing conditions hydrolysis |
| url | https://www.mdpi.com/1422-0067/25/7/4002 |
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