Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteins
Researchers tested subcritical water (SW) hydrolysis of pork loin across 100–300°C versus enzymatic hydrolysis, finding that SW above 200°C improved protein recovery and that 250°C provided a balance of high yield, strong antioxidative and ACE-inhibitory activities, reduced bitterness compared with higher temperatures, and preferable umami versus enzymatic methods, though >250°C inhibited probiotic growth.
Why it mattersSejong University found 250°C SW hydrolysis produces ACE-inhibitory pork peptides, so ingredient developers should adopt 250°C processing.