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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Main Authors: | , , , , , |
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Format: | Article |
Language: | English English English |
Published: |
Wiley
2019
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Subjects: | |
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 |
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