Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
Abstract In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by response surface methodology has found the optimized variables at pH 8.22, 4.95% of TX‐100, 6.80 mM of 2‐mercaptoethanol, and...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English English |
| Published: |
Wiley
2019
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/75322/ http://irep.iium.edu.my/75322/ http://irep.iium.edu.my/75322/ http://irep.iium.edu.my/75322/1/Ahmad%20et%20al.%202019.pdf http://irep.iium.edu.my/75322/6/Ahmad%20et%20al.%202019a.pdf http://irep.iium.edu.my/75322/22/Scopus%20-%20Optimization%20of%20a%20protease%20extraction.pdf |
Internet
http://irep.iium.edu.my/75322/http://irep.iium.edu.my/75322/
http://irep.iium.edu.my/75322/
http://irep.iium.edu.my/75322/1/Ahmad%20et%20al.%202019.pdf
http://irep.iium.edu.my/75322/6/Ahmad%20et%20al.%202019a.pdf
http://irep.iium.edu.my/75322/22/Scopus%20-%20Optimization%20of%20a%20protease%20extraction.pdf