DSM Food Specialties has discovered a new enzyme that can effectively extract valuable protein from animal by-products. The enzyme Maxipro HSP—shortlisted for the FiE Excellence Awards 2013—allows producers of processed meat to increase ingredient functionality, nutritional value and taste of consumer products. As a 100 percent natural processing aid, it meets the demand of the meat industry to create a protein source, which is functional, colorless, odorless and neutral in taste.
Maxipro HSP is a unique proteolytic enzyme, or protease, which enables the isolation of valuable protein from animal side streams. In contrast to generally used broad spectrum proteases, Maxipro HSP is able to mildly and selectively hydrolyze protein in side streams due to its high selectivity for the amino acid histidine. As a result of this selectivity, Maxipro HSP can be used to isolate proteins without destroying their sensory or functional properties. Indeed, application tests using protein isolated with Maxipro HSP have demonstrated excellent flavor, gelation and water-binding properties in a variety of processed meats, such as cooked ham.
“With an annual production of around 300 million tons of meat, an ever increasing pressure for low cost production and an escalating shortage of food protein in the near future, the global meat industry is keen to maximize the potential of all of their by-products,” comments Cindy Gerhardt, innovation manager enzymes at DSM Food Specialties. “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 to 30 percent of this blood pool is processed to isolate the proteins. With Maxipro HSP, our radically new enzyme solution, the industry is able to capture the nutritional and commercial value of blood side streams by recovering all the available protein, enabling a more sustainable production of processed meat products.”
Gerhardt further comments: “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 color 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 decolorization process that preserves the valuable functionalities of the globin protein, while selectively removing the strong taste and dark odor of the heme.”
Consumer tests have demonstrated that cooked hams prepared with the globin protein isolated with MaxiPro HSP were preferred in taste over hams prepared with pure plasma protein, or with traditionally decolored globin protein. Moreover, excellent gelation and waterbinding properties of the HSP-globin were demonstrated.
The unique biochemical characteristics of Maxipro HSP enable integrated meat producers, or suppliers of animal-based ingredients, to develop high-performing, neutral tasting animal protein innovations. These protein ingredients will supply the meat blenders and manufacturers with a sustainable, functional, non-GMO alternative to for example soy protein.
MaxiPro HSP is testament to DSM’s food innovation strategy enabling the food and beverage industry to do more with less. We help food manufacturers to get more out of their raw materials whilst at the same time optimizing production efficiency and adding valuable health, appearance, taste and texture benefits to the end consumer.