There are two main ways to hydrolyse proteins:

• acid hydrolysis
• enzymatic (fermentative) hydrolysis

Acid hydrolysis

In acid hydrolysis, the starting raw material is treated with specific acids. The protein is exposed to the acid and heated. As a result, molecular bonds are broken and proteins split into individual amino acids. Acid hydrolysis is the simplest and cheapest way to break down protein.

Disadvantages of acid hydrolysis

Splitting protein with acid requires strict adherence to the technological process. The quality of reagents and the accuracy of dosing are critical. If unsuitable reagents are used or dosages are incorrect, not only peptide bonds but the amino acids themselves can be destroyed. In this case, the final hydrolysate has little or no nutritional value for the human body. In addition, the product may contain potentially harmful residues of acids and salts

Enzymatic (fermentative) hydrolysis

Enzymatic hydrolysis of proteins reproduces the natural process of digestion in the human body. At the first stage, the protein raw material undergoes gentle heat treatment, leading to partial denaturation (disruption) of the protein structure. The partially broken‑down proteins are then mixed with enzymes, which “digest” the protein until it is split into amino acids.

With enzymatic hydrolysis it is easy to remove excess enzymes from the mixture. No hazardous substances are used at any stage, so none can enter the final hydrolysate.

Advantages of protein hydrolysates

Hydrolysis makes it possible to obtain amino acid complexes whose nutritional and functional value is significantly higher than that of the original intact protein.

When a protein is hydrolysed, the rate and quality of its absorption increase.

Breaking the protein down into individual amino acids and short peptides also helps solve many problems related to allergic reactions and individual intolerance to the original protein source. Food allergy is a reaction to specific proteins present in foods. During hydrolysis, these proteins are broken down into peptides – short fragments of protein that do not provoke allergic reactions.

Applications of hydrolysates

• Protein hydrolysates are used in high‑end cosmetics.
• They are also included in specialised nutrition for children who, due to enzyme deficiencies, cannot digest lactose, and in formulas for children with phenylketonuria.
• Many medicinal products are made from hydrolysates, for example cortexin and cerebrolysin – medicines that improve cerebral metabolism and are used after stroke.

Enzymatic hydrolysates from marine products

Raw materials derived from marine products have unique chemical properties. Thanks to their complete amino acid profile and a number of important components, protein hydrolysates obtained from marine sources can be used to help prevent many pathological conditions.

The numerous beneficial properties of marine‑derived hydrolysates have been utilised in the development of a range of dietary supplements.

Hydrolysates of cartilage from salmon, squid, ray and shark are part of the dietary supplement Arthrofish. Arthrofish is a natural chondroprotective complex developed by scientists from the Russian Far East.

Arthrofish has demonstrated effectiveness in osteoarthritis, ncluding gonarthrosis (knee osteoarthritis) and coxarthrosis (hip osteoarthritis), as well as in arthritis, osteochondrosis and osteoporosis. In all of these conditions the joints are primarily affected, which can lead to loss of working capacity and even severe disability.

The components of Arthrofish contain natural substances that nourish cartilage tissue and support its regeneration.

Although joint diseases cannot yet be cured completely, their onset can be prevented or their progression significantly slowed.

The unique natural product Extra Power, designed to enhance male potency and strengthen the body, contains an enzymatic collagen hydrolysate from trepang and cucumaria. This complex supports sexual function through a vasodilating effect, has antimicrobial, antifungal and anti‑inflammatory properties, increases mental and physical performance and improves cerebral blood flow.

Fish milt in cosmetics and medicines

The unique properties of salmon milt are widely used in cosmetic products. Nutrients from milt help preserve the youth and health of the skin. Sturgeon milt is also used in products that improve brain function and reduce the impact of stress.

Enzymatic hydrolysate of salmon milt

The main component of salmon‑milt hydrolysate is deoxyribonucleic acid (DNA). DNA has general tonic and antiviral properties, increases the body’s resistance to adverse environmental factors and helps neutralise pathogenic microorganisms and toxins.

Hydrolysate of salmon milt improves physical and mental performance, normalises sleep and promotes rapid recovery after illness or intense physical and intellectual exertion.

The unique properties of salmon milt have been applied in the development of ImmunoStimul – an original, balanced complex of natural bioactive substances with general tonic, anti‑inflammatory and antiviral effects. The components of ImmunoStimul are selected to provide maximum protection of the body against internal and external damaging factors.

The method of enzymatic hydrolysis opens up broad opportunities for creating new, promising marine‑based products in the future.