Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions

Beta-aminoisobutyric acid (BAIBA) and branched-chain amino acids (BCAA) have recently received considerable attention because of their various health benefits. In this study, the hydrolysis characteristics chicken breast for 11 commercially proteolytic enzymes were studied to evaluate effect protease type, reaction pH (5-8), leaction time (2-24 h) enzyme concentration (0.25-8%), two combined preparation BAIBA- BCAA-enriched hydrolysates. The content BAIBA was higher in hydrolysate by prozyme 2000P (38.72±3.01 mg/g, dry weight base), foodpro alkaline (30.24±2.54 mg/g) alcalase (26.24±1.01 while BCAA (108.96±2.63 mg/g), flavourzyme (81.12±4.78 sumizyme LP (62.88±3.83 mg/g). As effects pH, time, amount added enzymes, optimum condition hydrolysates as follows; 6-7, 8-16 h 4% (w/w) based on dried breast. However, no significant increase observed when hydrolyzed with enzymes. These results suggest that commercial can be applied prepare