Discovery and development of halal protease from Spondias cytherea for meat tenderization

In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by RSM has found the most optimized variables at pH 8.22, 4.95 % of TX-100, 6.80 mM of 2-mercaptoethanol, and 1.71 min of m...

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Main Authors:	Mat Noh, Nor Aini, Abdullah, Erna Normaya, Ahmad, Mohammad Norazmi
Format:	Conference or Workshop Item
Language:	English
Published:	2018
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/66832/ http://irep.iium.edu.my/66832/ http://irep.iium.edu.my/66832/17/66832%20%20Discovery%20and%20development%20of%20halal%20protease.pdf

id	iium-66832
recordtype	eprints
spelling	iium-668322018-10-24T02:23:15Z http://irep.iium.edu.my/66832/ Discovery and development of halal protease from Spondias cytherea for meat tenderization Mat Noh, Nor Aini Abdullah, Erna Normaya Ahmad, Mohammad Norazmi QD Chemistry In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by RSM has found the most optimized variables at pH 8.22, 4.95 % of TX-100, 6.80 mM of 2-mercaptoethanol, and 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (P < 0.05) with R2 value of 0.9885. The enzyme was stable at pH 8.0 – 10.0 and temperature 50 – 60 °C. Incubation of enzyme with organic solvents showed higher activity in hydrophobic than hydrophilic phases. In addition, prolonged storage time of enzyme decreased the activity by 32 %. Protein bands of muscle proteins and firmness of muscle samples were reduced upon protease treatment. Moreover, at microstructural level, broken of tissues fiber and loosen of myofibrils were observed. From the results, it is determined that protease from Ambarella fruit can be used as an alternative source of proteolytic enzymes in meat tenderization. 2018 Conference or Workshop Item NonPeerReviewed application/pdf en http://irep.iium.edu.my/66832/17/66832%20%20Discovery%20and%20development%20of%20halal%20protease.pdf Mat Noh, Nor Aini and Abdullah, Erna Normaya and Ahmad, Mohammad Norazmi (2018) Discovery and development of halal protease from Spondias cytherea for meat tenderization. In: International Conference of Analytical Sciences (SKAM31), 17-19th August 2018, Kuantan, Pahang. (Unpublished) http://www.iium.edu.my/skam31/wp-content/uploads/2018/08/SKAM31-PROGRAMME-BOOK-PART-1.pdf
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Mat Noh, Nor Aini Abdullah, Erna Normaya Ahmad, Mohammad Norazmi Discovery and development of halal protease from Spondias cytherea for meat tenderization
description	In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by RSM has found the most optimized variables at pH 8.22, 4.95 % of TX-100, 6.80 mM of 2-mercaptoethanol, and 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (P < 0.05) with R2 value of 0.9885. The enzyme was stable at pH 8.0 – 10.0 and temperature 50 – 60 °C. Incubation of enzyme with organic solvents showed higher activity in hydrophobic than hydrophilic phases. In addition, prolonged storage time of enzyme decreased the activity by 32 %. Protein bands of muscle proteins and firmness of muscle samples were reduced upon protease treatment. Moreover, at microstructural level, broken of tissues fiber and loosen of myofibrils were observed. From the results, it is determined that protease from Ambarella fruit can be used as an alternative source of proteolytic enzymes in meat tenderization.
format	Conference or Workshop Item
author	Mat Noh, Nor Aini Abdullah, Erna Normaya Ahmad, Mohammad Norazmi
author_facet	Mat Noh, Nor Aini Abdullah, Erna Normaya Ahmad, Mohammad Norazmi
author_sort	Mat Noh, Nor Aini
title	Discovery and development of halal protease from Spondias cytherea for meat tenderization
title_short	Discovery and development of halal protease from Spondias cytherea for meat tenderization
title_full	Discovery and development of halal protease from Spondias cytherea for meat tenderization
title_fullStr	Discovery and development of halal protease from Spondias cytherea for meat tenderization
title_full_unstemmed	Discovery and development of halal protease from Spondias cytherea for meat tenderization
title_sort	discovery and development of halal protease from spondias cytherea for meat tenderization
publishDate	2018
url	http://irep.iium.edu.my/66832/ http://irep.iium.edu.my/66832/ http://irep.iium.edu.my/66832/17/66832%20%20Discovery%20and%20development%20of%20halal%20protease.pdf
first_indexed	2023-09-18T21:34:54Z
last_indexed	2023-09-18T21:34:54Z
_version_	1777412755950665728

Discovery and development of halal protease from Spondias cytherea for meat tenderization

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