Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots

In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by response surface methodology has found the optimized variables at pH 8.22, 4.95% of TX‐100, 6.80 mM of 2‐mercaptoethanol, and 1.71 min...

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Bibliographic Details
Main Authors: Mohammad Norazmi, Ahmad, Nor Aini, Mat Noh, Erna Normaya, Abdullah, Mohd Ambar, Yarmo, Mohd Bijarimi, Mat Piah, Ku Halim, Ku Bulat
Format: Article
Language:English
Published: Blackwell Publishing Ltd. 2019
Subjects:
QD Chemistry
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf
http://umpir.ump.edu.my/id/eprint/26712/
https://doi.org/10.1111/jfpp.14192
https://doi.org/10.1111/jfpp.14192
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Institution: Universiti Malaysia Pahang
Language: English

Internet

http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf
http://umpir.ump.edu.my/id/eprint/26712/
https://doi.org/10.1111/jfpp.14192
https://doi.org/10.1111/jfpp.14192

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