Ultrasound-assisted enzymatic hydrolysis of ham processing by-products for taurine recovery and protein hydrolysate production

Protein-rich by-products from ham processing, such as trimmings (HT) and processing brine isolate (HPBI) represent valuable amino acid sources. The effect of ultrasound (US)-assisted Alacalase hydrolysis at two amplitudes (50% and 100%) on taurine recovery and protein hydrolysate production from ham processing by-products was investigated. The degree of hydrolysis reached 39.6% for HT (50% US amplitude) and 8.72% for HPBI (100% US amplitude) post 3 h. Taurine yields were highest under 100% US amplitude alone, reaching 56 mg/100 g dry matter (D.M.) and 6.15 mg/100 g D.M. for HT and HPBI, respectively, although prolonged hydrolysis led to a reduction in measurable taurine. Amino acid profile was dependent on both the matrix and ultrasound intensity, with 50% US+ enzyme maximizing total amino acids in HPB isolate and, 100% US + enzyme most effective for HT. Overall, US-assisted Alcalase hydrolysis is a promising approach for producing amino acid-rich hydrolysates, with ultrasound alone particularly effective for taurine recovery.