Enzymatic hydrolysis of rawhide using papain and neutrase

Rawhide split was hydrolysed separately by two proteolytic enzymes, papain and neutrase. The effects of enzymatic conditions of the hydrolysis reaction were investigated. During the first 10 min of the enzymatic hydrolysis, the yield of the hydrolysed protein increased sharply, then it slowly increased or became essentially constant due to the limited availability of the substrate. The optimum hydrolysis conditions of papain and neutrase for highest protein yield are at 70 °C, pH 6–7 and 40–50 °C, pH 6–7, respectively. The product from papain hydrolysis is a gelatin with low gel strength and viscosity, while that from neutrase hydrolysis is collagen hydrolysate with viscosity as low as water. This is considered to indicate that longer fragments of protein are obtained from papain hydrolysis than that from neutrase implying different mechanisms of papain and neutrase hydrolysis.