Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots.

ABSTRACT:

Abstract

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

SUBMITTER: Ahmad MN 

PROVIDER: S-EPMC7316877 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature