The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach.
Anacardium occidentale
SDS-PAGE
meat tenderizer
protease
response surface methodology (RSM)
texture analyzer
Journal
Journal of texture studies
ISSN: 1745-4603
Titre abrégé: J Texture Stud
Pays: England
ID NLM: 0252052
Informations de publication
Date de publication:
10 2020
10 2020
Historique:
received:
08
02
2020
revised:
05
05
2020
accepted:
07
05
2020
pubmed:
14
5
2020
medline:
15
9
2021
entrez:
14
5
2020
Statut:
ppublish
Résumé
Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R
Substances chimiques
Drug Combinations
0
Plant Extracts
0
Sodium, Dietary
0
meat tenderizer
0
Peptide Hydrolases
EC 3.4.-
Papain
EC 3.4.22.2
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
810-829Informations de copyright
© 2020 Wiley Periodicals LLC.
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