Tenderness and physicochemical characteristics of meat treated by recombinant bromelain of MD2 pineapple from a codon-optimized synthetic gene

• Main Authors: Rafida Razali, Vijay Kumar Subbiah, Cahyo Budiman
• Format: Article
• Language: English; English
• Published: College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates 2023
• Subjects: QK1-989 Botany; SB354-402 Fruit and fruit culture
• Online Access: https://eprints.ums.edu.my/id/eprint/38140/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/38140/2/FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/38140/; https://doi.org/10.9755/ejfa.2023.3164

Bromelain is a complex of cysteine proteases from pineapple (Ananas comosus) which was widely used in meat tenderizers. Earlier, using a synthetic optimized gene approach, recombinant bromelain of MD2-pineapple (MD2-MBro) was successfully produced in a fully soluble form. Nevertheless, the use of MD...