DSM discovers enzyme to extract protein from meat by-products

By Caroline SCOTT-THOMAS contact

- Last updated on GMT

Related tags: Meat, Protein, Enzyme

The enzyme could help the processed meat industry reclaim useful protein from processing waste streams
The enzyme could help the processed meat industry reclaim useful protein from processing waste streams
DSM Food Specialties has discovered an enzyme that can extract protein that might otherwise go to waste from animal by-products, for use in processed meats.

The enzyme, dubbed Maxipro HSP, can help meat product manufacturers use more of the protein from animal-derived ingredients, as an alternative to vegetable protein ingredients, such as soy protein. It is intended to selectively hydrolyze protein in side streams, isolating proteins without affecting their sensory or functional properties.

The enzyme allows producers to increase ingredient functionality, and nutritional value and is colourless, odourless and taste-neutral.

Innovation manager enzymes at DSM Food Specialties Cindy Gerhardt said: “Blood for example, is rich in high quality, nutritious protein and forms a fully natural constituent of red meat. Europe, the USA and China alone produce more than 5 million tons of pork and beef blood per year, but today only 25-30% of this blood pool is processed to isolate the proteins.”

She said that the enzyme allows industry to recover all available protein from blood side streams, enabling more sustainable processed meat production.

The enzyme works by specifically selecting the amino acid histidine.

Gerhardt explained: “Due to its high histidine specificity, MaxiPro HSP has proven to be particularly efficient in removing remove the heme part from the blood protein hemoglobin. This heme group is responsible for the red-to-dark brown colour and the iron taste, making hemoglobin difficult to apply in high end meat applications. Although enzymatic or chemical removal of heme has been known to the industry, MaxiPro HSP has obvious benefits due to its mild hydrolysis profile. The result is a more effective decolourisation process that preserves the valuable functionalities of the globin protein, while selectively removing the strong taste and dark odour of the heme​.”

The company claims that its initial tests have demonstrated good flavour, gelation and water binding properties in processed meats using protein isolated with its new enzyme.

Related news

Related products

show more

Borderless food. Quick and easy.

Borderless food. Quick and easy.

ADM | 02-Aug-2022 | Insight Guide

Give consumers the authentic flavors and wholesome ingredients they crave with new chef-inspired ready meals. As the number of people seeking the authentic...

Texturising plant-based meat alternatives

Texturising plant-based meat alternatives

Herbafood | 08-Jun-2022 | Technical / White Paper

At Herbafood, we are certain that the shift towards plant-based eating will continue to play a major role in human nutrition.

Innovating for Plant-Based Meat Alternatives

Innovating for Plant-Based Meat Alternatives

CP Kelco | 07-Jun-2022 | Technical / White Paper

The global market for burger and sausage alternatives is experiencing tremendous growth – and is still expected to climb as more flexitarians embrace plant-based...

Related suppliers


Show more

Protein from By products

Posted by Sid Dean,

Yes pink slime does ring a very loud bell !!
What about by-products from horse meat etc ??
Huge implication for Halal and Kosher consumers as well.

Report abuse

Does pink slime ring a bell?

Posted by Tom Clarke,

This just brings back bad memories of the pink slime fiasco. Better get out front with a good marketing plan.

Report abuse

Enzyme for isolating protien from soya chunks

Posted by BOBY DAVIS T,

We would like reduce our protien content in the spent after hydrolysis.
Need your recommended enzyme for the complete extraction of protien from soya

Report abuse

Follow us


View more