I'm looking to make a hydrolysate using papain, I remember some of the guys on the black forum singing the praises of papain. Does anybody know the ration of papain to liquid ingredients to cause enzymatic breakdown and also where can I obtain papain from in the UK. Tia.
In reply to Post #1
1) What are you trying to hydrolyse?
2) Ebay.. Look for the 800TU stuff. It will come from India. Herbal Diets or Maple Life Sciences.
1) What are you trying to hydrolyse?
2) Ebay.. Look for the 800TU stuff. It will come from India. Herbal Diets or Maple Life Sciences.
In reply to Post #2
Hi nemesis I want to try and hydrolise calf liver, thanks for the pointers..
Hi nemesis I want to try and hydrolise calf liver, thanks for the pointers..
In reply to Post #1
Go to your local pharmacy!
Go to your local pharmacy!
In reply to Post #1
Papain is available from Holland and barrat but tbh if you're looking to do liver I'd take a look at a company called Philip Harris. They do a bacterial protease that works very well and at around £15/100g, this should give you a better reaction and a better quality hydro.
Papain is available from Holland and barrat but tbh if you're looking to do liver I'd take a look at a company called Philip Harris. They do a bacterial protease that works very well and at around £15/100g, this should give you a better reaction and a better quality hydro.
In reply to Post #5
One quick note of caution, Jason, if going down this route. Taste your end product. Reason... It may be exceptionally bitter as a result of some of the AA's. The final liquid may be unpalatable.
One quick note of caution, Jason, if going down this route. Taste your end product. Reason... It may be exceptionally bitter as a result of some of the AA's. The final liquid may be unpalatable.
In reply to Post #6
Good point nemesis and tbh one that I hadn't thought of as I'm mostly into using the amylase
Good point nemesis and tbh one that I hadn't thought of as I'm mostly into using the amylase
In reply to Post #7
Thanks for all the info guys, and yes I will definately taste it as Im a chef it's in my blood lol..
Thanks for all the info guys, and yes I will definately taste it as Im a chef it's in my blood lol..
In reply to Post #5
Hi lincs do you have any idea of the sort of ratio I.e powder enzyme to liquid liver would be required using the phillip Harris product?
Hi lincs do you have any idea of the sort of ratio I.e powder enzyme to liquid liver would be required using the phillip Harris product?
In reply to Post #9
It's a bit trial and error but 1g for 500g maybe a good starting point. Basically if you use more, it'll work faster and vice versa for less.
It's a bit trial and error but 1g for 500g maybe a good starting point. Basically if you use more, it'll work faster and vice versa for less.
In reply to Post #6
Anyone done any tank tests on so called, "bitter palatant enhancers and their effectivity(not effectiveness)" ?
What makes a potential palatant unpalatable ?
A higher concentration of FAAs ?
Variation in palatability after hydrolysis, is enzyme specific.
Is it safe to say that, with a DH% variation :-
- lower DH%, positively affects overall palatability but decreases solubility ?
- higher DH%, negatively affects overall palatability but increases solubility ?
Anyone done any tank tests on so called, "bitter palatant enhancers and their effectivity(not effectiveness)" ?
What makes a potential palatant unpalatable ?
A higher concentration of FAAs ?Variation in palatability after hydrolysis, is enzyme specific.
Is it safe to say that, with a DH% variation :-
- lower DH%, positively affects overall palatability but decreases solubility ?
- higher DH%, negatively affects overall palatability but increases solubility ?
In reply to Post #11
I've made a cod hydro that was beyond bitter due to AA's produced. You'd be a brave man to have even tried it in bait! Even the cat would not go within a foot of it...
I've made a cod hydro that was beyond bitter due to AA's produced. You'd be a brave man to have even tried it in bait! Even the cat would not go within a foot of it...
In reply to Post #12
Peptides I believe?
Another enzyme added may sort it if so.
Edit, believe I did tank test a bitter hydrolyzed milk protein once, with inconclusive results.
Might be able to look it up.
Peptides I believe?
Another enzyme added may sort it if so.
Edit, believe I did tank test a bitter hydrolyzed milk protein once, with inconclusive results.
Might be able to look it up.
In reply to Post #13
Yes, you're probably right. In the end, I didn't feel it warranted the hassle trying to create a liquid when the ones already available were ideal, so I just stuck with using the enzymes in the paste mix/boilies instead
Yes, you're probably right. In the end, I didn't feel it warranted the hassle trying to create a liquid when the ones already available were ideal, so I just stuck with using the enzymes in the paste mix/boilies instead
In reply to Post #13
Bitter tasting fraction containing polypeptides/nucleic acid related substances.
Agree with Viking ... palatability decrease during the initial stages of hydrolysis, can be reverted, by enyzme preparation/carbon treatment/acid hydrolysis, at a later/final stage of the hydrolysis process, depending on what´s being hydrolysed.
Definately, worth a read :-
Taste Peptide Fractionation from a Fish Protein Hydrolysate
https://www.tandfonline.com/doi/pdf/10.1080/00021369.1973.10861085
Bitter tasting fraction containing polypeptides/nucleic acid related substances.
Agree with Viking ... palatability decrease during the initial stages of hydrolysis, can be reverted, by enyzme preparation/carbon treatment/acid hydrolysis, at a later/final stage of the hydrolysis process, depending on what´s being hydrolysed.
Definately, worth a read :-
Taste Peptide Fractionation from a Fish Protein Hydrolysate
https://www.tandfonline.com/doi/pdf/10.1080/00021369.1973.10861085