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

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...

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Main Authors:	Mohammad Norazmi, Ahmad, Nor Aini, Mat Noh, Erna Normaya, Abdullah, Mohd Ambar, Yarmo, Mohd Bijarimi, Mat Piah, Ku Halim, Ku Bulat
Format:	Article
Language:	English
Published:	Blackwell Publishing Ltd. 2019
Subjects:	QD Chemistry TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf

id	ump-26712
recordtype	eprints
spelling	ump-267122020-03-05T06:26:32Z http://umpir.ump.edu.my/id/eprint/26712/ Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots Mohammad Norazmi, Ahmad Nor Aini, Mat Noh Erna Normaya, Abdullah Mohd Ambar, Yarmo Mohd Bijarimi, Mat Piah Ku Halim, Ku Bulat QD Chemistry TP Chemical technology 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. Blackwell Publishing Ltd. 2019-10-28 Article PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf Mohammad Norazmi, Ahmad and Nor Aini, Mat Noh and Erna Normaya, Abdullah and Mohd Ambar, Yarmo and Mohd Bijarimi, Mat Piah and Ku Halim, Ku Bulat (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 Print (1745-4549); online (0145-8892) https://doi.org/10.1111/jfpp.14192 https://doi.org/10.1111/jfpp.14192
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	QD Chemistry TP Chemical technology
spellingShingle	QD Chemistry TP Chemical technology Mohammad Norazmi, Ahmad Nor Aini, Mat Noh Erna Normaya, Abdullah Mohd Ambar, Yarmo Mohd Bijarimi, Mat Piah Ku Halim, Ku Bulat Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
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 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	Mohammad Norazmi, Ahmad Nor Aini, Mat Noh Erna Normaya, Abdullah Mohd Ambar, Yarmo Mohd Bijarimi, Mat Piah Ku Halim, Ku Bulat
author_facet	Mohammad Norazmi, Ahmad Nor Aini, Mat Noh Erna Normaya, Abdullah Mohd Ambar, Yarmo Mohd Bijarimi, Mat Piah Ku Halim, Ku Bulat
author_sort	Mohammad Norazmi, Ahmad
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	Blackwell Publishing Ltd.
publishDate	2019
url	http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/ http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf
first_indexed	2023-09-18T22:41:45Z
last_indexed	2023-09-18T22:41:45Z
_version_	1777416961488060416

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

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