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

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 (Unpublished)

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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.

Item Type: Conference or Workshop Item (Invited Papers)
Additional Information: 7149/66832
Uncontrolled Keywords: optimization, protease, halal, microstructural, myofibrils, meat tenderization
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Science
Kulliyyah of Science > Department of Chemistry
Depositing User: Dr Mohammad Norazmi Ahmad
Date Deposited: 24 Oct 2018 10:23
Last Modified: 24 Oct 2018 10:23
URI: http://irep.iium.edu.my/id/eprint/66832

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