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...
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2019
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iium-753222019-11-25T08:14:37Z http://irep.iium.edu.my/75322/ Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots Ahmad, Mohammad Norazmi Mat Noh, Nor Aini Abdullah, Erna Normaya Yarmo, Mohd Ambar Mat Piah, Mohd Bijarimi Ku Bulat, Ku Halim QD Chemistry 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 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (p < .05) with an R2 value of 0.9885. Verification test results (Tukey's test) showed that no significant difference between the expected and experimental protease activity value (98%). 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 due to breaking of tissue fibers and loosening of myofibrils. Practical applications Treatment by exogenous proteases is one of the various tenderization techniques used in the meat industry to improve meat tenderness. Myofibrillar and connective tissue proteins which cause toughness in meat were effectively hydrolyzed by the protease enzymes. The results of the present study should be useful to the meat industry for discovering new source of plant protease which is able to overcome the shortcoming of animal and microbial proteases as meat tenderizer. Wiley 2019-09-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/75322/1/Ahmad%20et%20al.%202019.pdf application/pdf en http://irep.iium.edu.my/75322/6/Ahmad%20et%20al.%202019a.pdf application/pdf en http://irep.iium.edu.my/75322/22/Scopus%20-%20Optimization%20of%20a%20protease%20extraction.pdf Ahmad, Mohammad Norazmi and Mat Noh, Nor Aini and Abdullah, Erna Normaya and Yarmo, Mohd Ambar and Mat Piah, Mohd Bijarimi and Ku Bulat, Ku Halim (2019) Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots. Journal of Food Processing and Preservation, 43 (11). pp. 1-14. ISSN 1745-4549 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14192 https://doi.org/10.1111/jfpp.14192 |
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Digital Repository |
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Local University |
| institution |
International Islamic University Malaysia |
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IIUM Repository |
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Online Access |
| language |
English English English |
| topic |
QD Chemistry |
| spellingShingle |
QD Chemistry Ahmad, Mohammad Norazmi Mat Noh, Nor Aini Abdullah, Erna Normaya Yarmo, Mohd Ambar Mat Piah, Mohd Bijarimi Ku Bulat, Ku Halim Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| description |
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 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (p < .05) with an R2 value of 0.9885. Verification test results (Tukey's test) showed that no significant difference between the expected and experimental protease activity value (98%). 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 due to breaking of tissue fibers and loosening of myofibrils. Practical applications Treatment by exogenous proteases is one of the various tenderization techniques used in the meat industry to improve meat tenderness. Myofibrillar and connective tissue proteins which cause toughness in meat were effectively hydrolyzed by the protease enzymes. The results of the present study should be useful to the meat industry for discovering new source of plant protease which is able to overcome the shortcoming of animal and microbial proteases as meat tenderizer. |
| format |
Article |
| author |
Ahmad, Mohammad Norazmi Mat Noh, Nor Aini Abdullah, Erna Normaya Yarmo, Mohd Ambar Mat Piah, Mohd Bijarimi Ku Bulat, Ku Halim |
| author_facet |
Ahmad, Mohammad Norazmi Mat Noh, Nor Aini Abdullah, Erna Normaya Yarmo, Mohd Ambar Mat Piah, Mohd Bijarimi Ku Bulat, Ku Halim |
| author_sort |
Ahmad, Mohammad Norazmi |
| title |
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| title_short |
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| title_full |
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| title_fullStr |
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| title_full_unstemmed |
Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots |
| title_sort |
optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from spondias cytherea roots |
| publisher |
Wiley |
| publishDate |
2019 |
| url |
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 |
| first_indexed |
2023-09-18T21:46:35Z |
| last_indexed |
2023-09-18T21:46:35Z |
| _version_ |
1777413490185601024 |