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

• 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/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf; http://umpir.ump.edu.my/id/eprint/26712/; https://doi.org/10.1111/jfpp.14192; https://doi.org/10.1111/jfpp.14192

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...