Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from<i>Spondias cytherea</i>roots

Ahmad, Mohammad Norazmi; Noh, Nor Aini Mat; Abdullah, Erna Normaya; Yarmo, Mohd Ambar; Bijarimi, Mohd; Bulat, Ku Halim Ku

doi:10.1111/jfpp.14192

Cited by 10 publications

(9 citation statements)

References 46 publications

(96 reference statements)

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“…Proteolytic enzymes contribute to the improvement in taste and are a protective factor against many unfavorable microorganisms. They affect the proper meat texture, aroma, and color, and an even better sausage cut [ 104 , 105 , 106 , 107 , 108 ]. The addition of proteases to meat may delay lipid oxidation [ 109 ].…”

Section: Industrial Use Of Proteolytic Enzymesmentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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Section: Industrial Use Of Proteolytic Enzymesmentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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“…The proteases extracted from ambarella ( Spondias cytherea ) fruit pulp were reported to be stable at pH 8.0–10.0 and a temperature ranging from 50–60 °C [ 127 ]. The pulp was chopped into small pieces and then blended in the mixer with chilled buffer solution (50 mM phosphate buffer, 50 mM tris(hydroxymethyl)aminomethane (Tris) buffer, and 50 mM glycine–NaOH buffer) for 3 min.…”

Section: Novel Source Of Plant Proteasementioning

confidence: 99%

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

Azmi

Kumar

Sharma

et al. 2023

Foods

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Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.

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“…The microstructure analysis was conducted based on Ahmad et al (2019) methods with some modification. The beef muscle (2 cm 3 ) was marinated with Cashew crude protease extract (0.9 ml) at 4 ± 1°C for 24 hr.…”

Section: Methodsmentioning

confidence: 99%

“…Although most of the commercial protease comes from animal and microbial sources, the potential of other sources, especially plants, should not be overlooked (Ahmad et al, 2019). Plant-derived protease such as papain and bromelain contributed 3% to the total industrial protease production in the European Union list and this amount is not enough to cater for the demand of industrial protease (Ermis, 2017).…”

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confidence: 99%

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

Ahmad

Shuhaimen

Normaya

et al. 2020

Journal of Texture Studies

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Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R 2 = 0.9803) by varying pH, CaCl 2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl 2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p < 0.05) between the calculated (6.302 units/ml) and experimental (6.493 ± 0.229 units/ml) protease activity. The ascending order of the effects was pH < mixing time < CaCl 2 < sample mass. In meat tenderizing application, the meat samples treated with 9% (v/w) crude protease extract obtained the lowest shear force (1.38 ± 0.25 N) to cause deformation on the meat. An electrophoretic analysis showed that protein bands above 49.8 kDa were completely degraded into protein bands below 22.4 kDa. Scanning electron microscopy shows the disruption of the muscle fibers after being treated by the Cashew protease. The results of this study show the Cashew (Anacardium occidentale) crude extract can be used as an alternative of the animal and microbial protease as meat tenderizer and subsequently overcome the shortcoming of the halal industrial protease.

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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Cited by 10 publications

References 46 publications

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

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