Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots
Meat tenderness is the most important criterion in food quality because it strongly influences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Springer India
2020
|
| Subjects: | |
| Online Access: | http://irep.iium.edu.my/79764/ http://irep.iium.edu.my/79764/13/79764_Optimization%20of%20a%20protease%20extraction.pdf http://irep.iium.edu.my/79764/19/79764_Optimization%20of%20a%20protease%20extraction_Scopus.pdf |
| _version_ | 1848788835667804160 |
|---|---|
| author | Ahmad, Mohammad Norazmi Nik Hilmi, Nik Husna Abdullah, Erna Normaya Yarmo, Mohd Ambar Ku Bulat, Ku Halim |
| author_facet | Ahmad, Mohammad Norazmi Nik Hilmi, Nik Husna Abdullah, Erna Normaya Yarmo, Mohd Ambar Ku Bulat, Ku Halim |
| author_sort | Ahmad, Mohammad Norazmi |
| building | IIUM Repository |
| collection | Online Access |
| description | Meat tenderness is the most important criterion in food quality because it strongly influences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot esculenta root was chosen as a protease source due to its skin blistering effect, suggesting the presence of strong proteolytic activity. The extraction of the crude protease was optimized by using response surface methodology (RSM) with four independent variables, which were pH (X1), CaCl2 (X2), Triton X-100 (X3) and 2-mercaptoethanol (X4). Based on the RSM model, all the independent variables were significant
and the optimum extraction conditions were pH 9, 3.24 mM CaCl2, 4.12% Triton X-100 and 6.32 mM 2-mercaptoethanol. Tukey’s test results showed that the difference between the expected and experimental protease activity value was 0.05%. A reduction of meat firmness was observed when samples treated with enzyme were compared with a control by using a texture analyser. Electrophoretic patterns also showed extensive proteolysis and a reduction of intensity and number of the protein bands in the treated sample. SEM clearly revealed the degradation of muscle fibres and connective tissue of meat treated with crude protease. |
| first_indexed | 2025-11-14T17:47:08Z |
| format | Article |
| id | iium-79764 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-14T17:47:08Z |
| publishDate | 2020 |
| publisher | Springer India |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-797642021-01-22T04:11:53Z http://irep.iium.edu.my/79764/ Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots Ahmad, Mohammad Norazmi Nik Hilmi, Nik Husna Abdullah, Erna Normaya Yarmo, Mohd Ambar Ku Bulat, Ku Halim QD Chemistry Meat tenderness is the most important criterion in food quality because it strongly influences the consumer’s satisfaction. Tenderness generally depends on connective tissue and sarcomere length of muscle. One of the effective methods for meat tenderizing is protease treatment. In this study, Manihot esculenta root was chosen as a protease source due to its skin blistering effect, suggesting the presence of strong proteolytic activity. The extraction of the crude protease was optimized by using response surface methodology (RSM) with four independent variables, which were pH (X1), CaCl2 (X2), Triton X-100 (X3) and 2-mercaptoethanol (X4). Based on the RSM model, all the independent variables were significant and the optimum extraction conditions were pH 9, 3.24 mM CaCl2, 4.12% Triton X-100 and 6.32 mM 2-mercaptoethanol. Tukey’s test results showed that the difference between the expected and experimental protease activity value was 0.05%. A reduction of meat firmness was observed when samples treated with enzyme were compared with a control by using a texture analyser. Electrophoretic patterns also showed extensive proteolysis and a reduction of intensity and number of the protein bands in the treated sample. SEM clearly revealed the degradation of muscle fibres and connective tissue of meat treated with crude protease. Springer India 2020-03-04 Article PeerReviewed application/pdf en http://irep.iium.edu.my/79764/13/79764_Optimization%20of%20a%20protease%20extraction.pdf application/pdf en http://irep.iium.edu.my/79764/19/79764_Optimization%20of%20a%20protease%20extraction_Scopus.pdf Ahmad, Mohammad Norazmi and Nik Hilmi, Nik Husna and Abdullah, Erna Normaya and Yarmo, Mohd Ambar and Ku Bulat, Ku Halim (2020) Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots. Journal of Food Science and Technology, 57 (8). pp. 2852-2862. ISSN 0022-1155 https://link.springer.com/article/10.1007/s13197-020-04317-5 10.1007/s13197-020-04317-5 |
| spellingShingle | QD Chemistry Ahmad, Mohammad Norazmi Nik Hilmi, Nik Husna Abdullah, Erna Normaya Yarmo, Mohd Ambar Ku Bulat, Ku Halim Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title | Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title_full | Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title_fullStr | Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title_full_unstemmed | Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title_short | Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots |
| title_sort | optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from manihot esculenta roots |
| topic | QD Chemistry |
| url | http://irep.iium.edu.my/79764/ http://irep.iium.edu.my/79764/ http://irep.iium.edu.my/79764/ http://irep.iium.edu.my/79764/13/79764_Optimization%20of%20a%20protease%20extraction.pdf http://irep.iium.edu.my/79764/19/79764_Optimization%20of%20a%20protease%20extraction_Scopus.pdf |