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Mohd Azmi SI, Kumar P, Sharma N, Sazili AQ, Lee SJ, Ismail-Fitry MR. Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods 2023; 12:1336. [PMID: 36981262 PMCID: PMC10047955 DOI: 10.3390/foods12061336] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/16/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Papain, bromelain, and ficin are commonly used plant proteases used for meat tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain, and cucumin. The application of plant crude extracts or powders containing higher levels of compounds exerting tenderizing effects is also gaining popularity due to lower cost, improved sensory attributes of meat, and the presence of bioactive compounds exerting additional benefits in addition to tenderization, such as antioxidants and antimicrobial effects. The uncontrolled plant protease action could cause excessive tenderization (mushy texture) and poor quality due to an indiscriminate breakdown of proteins. The higher cost of separation and the purification of enzymes, unstable structure, and poor stability of these enzymes due to autolysis are some major challenges faced by the food industry. The meat industry is targeting the recycling of enzymes and improving their stability and shelf-life by immobilization, encapsulation, protein engineering, medium engineering, and stabilization during tenderization. The present review critically analyzed recent trends and the prospects of the application of plant proteases in meat tenderization.
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Affiliation(s)
- Syahira Izyana Mohd Azmi
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Pavan Kumar
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India;
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Ranbir Singh Pura 181012, Union Territory of Jammu and Kashmir, India;
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
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Meza-Espinoza L, de los Ángeles Vivar-Vera M, de Lourdes García-Magaña M, Sáyago-Ayerdi SG, Chacón-López A, Becerrea-Verdín EM, Montalvo-González E. Enzyme activity and partial characterization of proteases obtained from Bromelia karatas fruit and compared with Bromelia pinguin proteases. Food Sci Biotechnol 2018; 27:509-517. [PMID: 30263775 PMCID: PMC6049645 DOI: 10.1007/s10068-017-0244-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2017] [Revised: 09/06/2017] [Accepted: 10/06/2017] [Indexed: 12/14/2022] Open
Abstract
The enzymatic activity and partial characterization of proteases from Bromelia karatas fruits were evaluated and compared with Bromelia pinguin proteases. The specific activity increased twofold after partial purification in both proteases. Partially purified proteases from Bromelia karatas showed good specific activity at pH 6.0-8.0 and residual activity of 70-100% for 60 min at 37-60 °C, similar to Bromelia pinguin proteases. The K m value of proteases from Bromelia karatas was higher (253.32 µM) than that of Bromelia pinguin proteases (234.94 µM). The use of specific protease inhibitors indicated the presence of cysteine and serine proteases. Proteases with molecular weight of 66.2-97 and 21-31 kDa were detected. Bromelia karatas proteases registered 73% hydrolysis using a soy protein concentrate, similar to the enzyme activity of Bromelia pinguin proteases and commercial bromelain. These results demonstrate that Bromelia karatas proteases could be a potential alternative protease in the food industry.
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Affiliation(s)
- Libier Meza-Espinoza
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Tecnológico No. 2595, Lagos del Country, C.P. 63175 Tepic, Nayarit Mexico
| | | | - María de Lourdes García-Magaña
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Tecnológico No. 2595, Lagos del Country, C.P. 63175 Tepic, Nayarit Mexico
| | - Sonia G. Sáyago-Ayerdi
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Tecnológico No. 2595, Lagos del Country, C.P. 63175 Tepic, Nayarit Mexico
| | - Alejandra Chacón-López
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Tecnológico No. 2595, Lagos del Country, C.P. 63175 Tepic, Nayarit Mexico
| | - Eduardo M. Becerrea-Verdín
- Unidad Académica de Ciencias Químicas Biológicas y Farmacéuticas, Universidad Autónoma de Nayarit, Ciudad de la Cultura Amado Nervo S/N, Los Frenos, C.P. 63155 Tepic, Nayarit Mexico
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av Tecnológico No. 2595, Lagos del Country, C.P. 63175 Tepic, Nayarit Mexico
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