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

• Main Authors: Ahmad, Mohammad Norazmi, Mat Noh, Nor Aini, Abdullah, Erna Normaya, Yarmo, Mohd Ambar, Mat Piah, Mohd Bijarimi, Ku Bulat, Ku Halim
• Format: Article
• Language: English; English; English
• Published: Wiley 2019
• Subjects: QD Chemistry
• Online Access: 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; http://irep.iium.edu.my/75322/; https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14192; https://doi.org/10.1111/jfpp.14192

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...